Chickpea Salad Sandwich Vegan (Printer-Friendly)
Creamy mashed chickpeas with tahini, herbs and veggies on soft seeded bread - a satisfying plant-based lunch option.
# What You’ll Need to Cook:
→ Chickpea Salad
01 -
1 can chickpeas (15-ounce or 1 1/2 cups cooked chickpeas, rinsed and drained)
02 -
1/4 cup red onion, chopped
03 -
1 teaspoon Dijon mustard
04 -
2 tablespoons fresh parsley, chopped
05 -
1 tablespoon capers
06 -
1 rib celery, chopped
07 -
2 tablespoons tahini
08 -
Salt, to taste
09 -
Pepper, to taste
→ Sandwich Assembly
10 -
4 slices bread
11 -
Lettuce
12 -
Microgreens
13 -
Julienne carrots
14 -
Cucumber
# Steps to Prepare:
01 -
Add all the chickpea salad ingredients into a bowl and mash with a fork or masher until creamy, or pulse in a food processor until combined but not pureed. Taste and adjust seasoning as needed.
02 -
Spread the chickpea salad on the bottom slice of bread. Add lettuce, microgreens, julienne carrots, and cucumber. Season with a bit of salt and pepper, then press with the top slice of bread. Serve and enjoy!
# Extra Cooking Tips:
01 -
The chickpea salad can be stored in an airtight container in the fridge for up to 3 days.
02 -
Tahini can be substituted with vegan mayo or hummus for a different flavor.