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 fresh cilantro
-
2
tablespoons
fresh lemon juice
-
to taste
sea salt
-
to taste
freshly ground black pepper
For the sandwiches
-
1
handful
thin green beans, trimmed
-
1
soft baguette
sliced in half lengthwise
-
8 to 10
pieces
Kalamata olives, pitted and halved
-
to taste
thinly sliced red onion
-
to taste
Vegan mayo, or regular mayo, for spreading
-
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
- Combine chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, salt, and pepper in a food processor and pulse until combined.
- 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.
- Spread the chickpea salad on one side of the baguette, press in the chopped green beans, and top with olives and red onion.
- Spread mayo on the other side of the baguette and add sliced cucumbers, radishes, and basil. Season with salt and pepper.
- Press the two halves together, slice, and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
10g
Total carbohydrates
40g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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