Chickpea Salad Sandwich

Name: Chickpea Salad Sandwich
Total time: 10 min
Yield: 2 (serving size: 1 sandwich)
Ingredients: 1 (15.5-oz.) can chickpeas (garbanzo beans), drained and rinsed; 1 celery stalk, chopped (about ½ cup); ½ cup loosely packed fresh flat-leaf parsley, roughly chopped; 2 tablespoons mayonnaise (preferably made with avocado oil or olive oil), plus more for serving; 1 small (about 1 oz.) shallot, finely chopped (about 2 Tbsp.); 1 ½ tablespoons fresh lemon juice (from 1 lemon); ½ teaspoons Dijon mustard, plus more for serving; ½ teaspoon fine sea salt; Freshly ground black pepper; 4 whole-wheat, seven grain or sourdough bread slices, toasted; 2 red leaf lettuce leaves

1 Rating

A vegetarian riff on a classic chicken salad sandwich, this chickpea version is very lunch-friendly. Use yogurt instead of mayo for a hit of healthy probiotics. Layer a sandwich with red leaf lettuce, sprouts, or thinly sliced cabbage—your pick! Or skip the bread altogether and enjoy it on top of or alongside a green salad. Quick, easy, and delicious.

By Ananda Eidelstein

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Chickpea Salad Sandwich

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Chickpea Salad Sandwich

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews

All Reviews for Chickpea Salad Sandwich