Chickpea Salad Sandwich
Ingredients
The filling
-
2
cans
chickpeas, drained and rinsed
-
1 ½
tablespoons
capers, drained
-
1
tablespoon
olive oil
-
⅔
cup
Greek yogurt
-
2
tablespoons
whole grain mustard
-
½
cup
green onions, very thinly sliced
-
1
cup
celery, finely diced
-
⅓
cup
toasted walnuts, chopped
-
¼
cup
relish
-
1
medium
serrano chile, stemmed, seeded, and finely diced
-
1
lemon
juice
-
salt and pepper
to taste
To serve
-
slices
of bread
your choice
-
to taste
curry powder
-
to taste
potato chips
Instructions
- Press the capers with a paper towel to remove moisture, then fry them in olive oil until browned and set aside to cool.
- In a large bowl, smash the chickpeas until mostly broken down, then add yogurt, mustard, green onions, celery, walnuts, relish, serrano chile, and fried capers.
- Mix everything well, season with salt and pepper, and squeeze in lemon juice. Refrigerate until ready to use.
- When ready to serve, toast the bread if desired, then top with the chickpea salad filling. Optionally, dust with curry powder and serve with potato chips.
Nutrition Facts (estimated)
Servings
6-8
Calories
501
Total fat
14g
Total carbohydrates
74g
Total protein
23g
Sodium
20mg
Cholesterol
4mg
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