Description
A refreshing and protein-packed Chickpea Salad Sandwich perfect for a quick and healthy lunch. This sandwich combines mashed chickpeas with creamy tahini, tangy Dijon mustard, and flavorful herbs, layered with fresh greens and avocado for a satisfying vegetarian meal.
Ingredients
Scale
Chickpea Salad
- 1 can (15 oz) chickpeas, drained and mashed
- 2 tbsp tahini, well stirred
- 2 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp dried dill
- ½ tsp dried basil
- ½ tsp paprika
- ¼ tsp salt (adjust to taste)
- 2 tbsp celery, finely chopped
- 2 tbsp capers, drained
For the Sandwich
- 4 slices of bread (your choice)
- Mixed greens (e.g., spinach, arugula)
- 1 avocado, sliced
- Optional: Tomatoes, cucumbers, olives, green onions
Instructions
- Prepare the Chickpea Salad: In a large bowl, mash the drained chickpeas with a fork or potato masher, leaving some chunks for texture.
- Mix Ingredients: Add tahini, mayonnaise, Dijon mustard, lemon juice, garlic powder, dried dill, dried basil, paprika, and salt to the mashed chickpeas. Stir until well combined.
- Add Vegetables and Garnishes: Fold in chopped celery and capers. Taste and adjust seasoning if needed.
- Assemble the Sandwich: Toast the bread slices if desired. Spread the chickpea salad mixture evenly on two slices of bread.
- Add Greens and Avocado: Top with mixed greens and sliced avocado. Optionally, add tomatoes, cucumbers, olives, or green onions for extra flavor and crunch.
- Serve: Place the remaining bread slices on top, cut the sandwich in half, and serve immediately.
Notes
- To add extra protein, consider adding a slice of cheese or tofu.
- For a vegan version, replace mayonnaise with vegan mayo.
- Adjust the seasoning according to your taste preference, especially the salt and spices.
- Use whole grain or gluten-free bread to suit dietary needs.
- Chickpea salad can be made a day ahead and stored in the refrigerator for enhanced flavor.
