Chickpea Salad Sandwich with Fresh Veggies and Herbs
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
2787 kcal
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Course
Main Course, Lunch
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Cuisine
American-Mediterranean Fusion
Chickpea Salad Sandwich with Fresh Veggies and Herbs
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Turn a simple can of chickpeas into a protein-packed, healthy vegan sandwich! This recipe takes its inspiration from a classic egg salad sandwich but is completely plant-based. Rather than creamy mayo, a zippy Dijon vinaigrette takes a lighter, more flavorful approach where the fresh herbs and veggies can shine. Feel free to swap in your favorite gluten-free bread. Or, if you avoid bread entirely, simply serve on a bed of lettuce.
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Ingredients
- 1 chickpeas drained and rinsed, 15-ounce) can
- 1 celery chopped, ribs
- 1 carrot peeled and chopped
- 1 cucumber chopped, Persian
- 4 radish chopped
- 2 green onion trimmed and chopped (both white and green parts
- 1/4 cup kalamata olives chopped, pitted
- 1/4 cup Castelvetrano olives chopped, pitted
- 1 cup parsley chopped fresh leaves
- 1/4 cup mint leaves chopped, fresh
- 1 Dijon Vinaigrette Recipe (see note)
- 8 lices whole grain bread toasted
Instructions
- Mix. Add the chickpeas to a large mixing bowl and lightly mash them with the back of a fork. To the bowl, add the celery, carrot, cucumber, radish, green onion, olives, parsley, and mint. Season with a big pinch of salt and pepper and toss gently to combine.
- Dress. Add as much of the dressing as you like, making sure you coat all the chickpeas and veggies well. Toss to combine.
- Serve. Spoon the chickpea mixture over 4 of the toasted bread slices and top with the remaining 4 slices of bread. Enjoy!
Notes
- I typically use the whole 3/4 cup of vinaigrette but you can start with half the amount and go from there.
- Simply give it a shake or whisk before using. If the oil has separated and hardened, use whisk to incorporate it (it may just take a few minutes to warm up).
- Store the dressing and chickpea mixture in separate containers in your fridge, then dress/toast only the amount you want. The chickpea mixture will keep for up to 3 days.
- Nutritional info does not include the Dijon Vinaigrette.
- to browse quality Mediterranean ingredients including
- olive oils
- ,
- honey
- ,
- jams
- , and
- spices
- .
- I typically use the whole 3/4 cup of vinaigrette but you can start with half the amount and go from there. Save any remaining vinaigrette in the fridge for up to two weeks. Simply give it a shake or whisk before using. If the oil has separated and hardened, use whisk to incorporate it (it may just take a few minutes to warm up).
- To meal prep this sandwich: Store the dressing and chickpea mixture in separate containers in your fridge, then dress/toast only the amount you want. The chickpea mixture will keep for up to 3 days.
- Nutritional info does not include the Dijon Vinaigrette.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
Show Details
Calories
278.7kcal
(14%)
Carbohydrates
43.1g
(14%)
Protein
13.2g
(26%)
Fat
6.9g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2.1g
(12%)
Monounsaturated Fat
2.8g
(14%)
Sodium
834.2mg
(35%)
Potassium
497.1mg
(11%)
Fiber
10g
(40%)
Sugar
3.9g
(8%)
Vitamin A
4094IU
(82%)
Vitamin C
24mg
(27%)
Calcium
177.8mg
(18%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2787 kcal
% Daily Value*
| Calories | 278.7kcal | 14% |
| Carbohydrates | 43.1g | 14% |
| Protein | 13.2g | 26% |
| Fat | 6.9g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 2.8g | 14% |
| Sodium | 834.2mg | 35% |
| Potassium | 497.1mg | 11% |
| Fiber | 10g | 40% |
| Sugar | 3.9g | 8% |
| Vitamin A | 4094IU | 82% |
| Vitamin C | 24mg | 27% |
| Calcium | 177.8mg | 18% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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