Jalapeno Popper Chickpea Salad Sandwich
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
5 mins
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Chill time
15 mins
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Total Time
35 mins
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Servings
2
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Calories
268 kcal
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Course
Main Course
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Cuisine
American
Jalapeno Popper Chickpea Salad Sandwich
Description
The Jalapeno Popper Chickpea Salad Sandwich blends protein-rich chickpeas with a smooth, flavorful dip made from silken tofu, lemon juice, nutritional yeast, and pickled jalapenos. The salad incorporates chopped celery, red bell pepper, green onion, and fresh jalapeños for varied texture and layered heat, balanced by the creamy dip. Mashing the chickpeas with some whole pieces remaining gives a hearty bite to the filling.
The sandwich is assembled using bread or served over crisp greens and fresh veggies, with additional sliced jalapeños for extra spice. The chill time allows the flavors to meld and deepen, enhancing the overall tanginess and heat of the dish.
This versatile salad can be adapted with soy-free tofu alternatives or enjoyed in lettuce wraps or hollowed tomatoes for lower-carb options, making it suitable for different dietary preferences.
Its combination of creamy, spicy, and crunchy components makes it a balanced choice for a satisfying sandwich or salad topping.
Ingredients
Dip ingredients:
- 1/2 cup silken tofu or 1/4 cup raw cashews soaked in hot water for 15 mins for soyfree, or firm tofu
- 1 tsp lemon juice
- ¼ tsp salt
- ¼ tsp garlic powder
- 1 tbsp nutritional yeast or ½ tsp prepared mustard
- 4 lices pickled jalapeno
- 2-3 tbsp water
For chickpeas:
- 15 oz chickpeas or 1.5 cups cooked, canned
- ¼ cup celery chopped
- ¼ cup red bell pepper chopped
- 2 tbsp green onion chopped
- ¼ tsp black pepper
- 2 tbsp jalapeño remove seeds to reduce heat if needed, chopped fresh
Assembly:
- 4 bread use Glutenfree bread for gf or serve in a bowl with crunchy greens and veggies, slices
- spinach cucumber, or other fresh veggies, greens
- jalapeño sliced or pickled
Instructions
- Blend all the dip ingredients until smooth in a blender. Add a tbsp water if needed.
- Mash the cooked chickpeas in a bowl until mostly mashed with a few whole ones left.
- Add in the rest of the chickpea salad ingredients including the tofu dip and mix really well. Chill for 15 mins
- Taste and adjust salt and flavor as needed. Add something sweet like dried cranberries or raisins If you like or toasted cashews.
- To assemble, prepare sandwich bread or wrap. Add a good helping of chickpea sandwich mix. Top with pickled jalapeños.
Notes
- The chickpea salad keeps refrigerated for up to 4 days, maintaining flavor and texture.
- Add dried cranberries or raisins to introduce a sweet contrast if desired.
- To boost crunch, mix in toasted pecans or cashews.
- For a soy-free variation, substitute silken tofu with soaked raw cashews.
- Use gluten-free bread or serve the salad on greens or in a lettuce wrap for a low-carb meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 514mg | 21% |
| Potassium | 473mg | 10% |
| Fiber | 12g | 48% |
| Sugar | 2g | 4% |
| Vitamin A | 902IU | 18% |
| Vitamin C | 27mg | 30% |
| Calcium | 157mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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