Lunch
Chickpea Salad Sandwich
Creamy chickpeas mashed with olive oil, bright lemon, Dijon, and fresh dill create a hearty, tangy filling. Spread between toasted whole-grain bread with crisp lettuce, it delivers satisfying bites full of texture and zest.
- Total
- 20 min
- Prep
- 20 min
- Serves
- 4
Nutrition per Serving
- Calories
- 623
- Protein
- 18g
- Carbs
- 58g
- Fat
- 35g
- Fiber
- 12g
- Sugar
- 7g
- Sodium
- 469mg
Ingredients
- 2 (15.5 ounce) cans no-salt-added chickpeas, rinsed
- 6 tbsp extra-virgin olive oil
- 3 tbsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 cup finely chopped fresh dill
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 4 tbsp vegan mayonnaise
- 8 slices whole-grain bread, toasted
- 4 green lettuce leaves
- 4 thin slices red onion
- 4 tomato slices
Instructions
- Combine chickpeas, oil, lemon juice, mustard and garlic powder in a large bowl. Using a fork or potato masher, crush the chickpeas until most are mashed but some are still whole. Stir in celery, dill, salt and pepper.
- Spread 1 tablespoon mayonnaise on 1 side of each of 4 slices of bread. Top evenly with lettuce, onion, tomato and chickpea mixture. Top with the remaining 4 slices of bread. Recipe developed by Anna Theoktisto