Chickpea Salad Sandwich
Ingredients
Chickpea Salad
-
1½
cups
cooked chickpeas
-
2
tablespoons
tahini
-
1
teaspoon
Dijon mustard
-
½
clove
garlic
-
1
teaspoon
capers
-
1
green onion
chopped
-
2
tablespoons
chopped cilantro
-
2
tablespoons
fresh lemon juice
-
to taste
sea salt
-
to taste
freshly ground black pepper
For the sandwiches
-
1
handful
thin green beans
-
1
soft baguette
sliced in half
-
8 to 10
Kalamata olives
pitted and sliced in half
-
1
small
thinly sliced red onion
-
to spread
vegan mayo (or regular mayo)
-
¼
English cucumber
thinly sliced
-
1
radish
thinly sliced
-
6 to 8
leaves
fresh basil
-
to taste
sea salt
-
to taste
freshly ground black pepper
Instructions
- Make the chickpea salad by combining chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and seasoning in a food processor. Pulse until combined but not pureed.
- Blanch the green beans in boiling salted water for 1½ minutes, then transfer to ice water to cool. Drain and chop into 1-inch pieces.
- Assemble the sandwiches by spreading chickpea salad on one half of the baguette. Add chopped green beans, olives, and red onion.
- Spread mayo on the other half of the baguette and top with cucumbers, radishes, and basil. Season with salt and pepper.
- Press the sandwich together, slice, and enjoy.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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