Chickpea Salad Sandwich Recipe

Loaded up with protein and fiber, this veggie lover chickpea salad sandwich is a flavorful solid lunch! Prep the chickpea blend as long as 3 days ahead of time and save it close by for snacks throughout the week.


Chickpea Salad

1½ cups cooked chickpeas, wash it

2 tablespoons tahini

1 teaspoon Dijon mustard

½ garlic clove

1 teaspoon capers

1 green onion, chopped

2 tablespoons chopped cilantro

2 tablespoons new lemon juice

ocean salt and newly ground black pepper

small bunch of thin green beans, trimmed

1 delicate loaf, sliced

8 to 10 Kalamata olives, pitted and cut into equal parts

Cut red onion, wash and dried

vegetarian mayo, for spreading

¼ cucumber, thinly cut

1 radish, sliced

6 to 8 new basil leaves

Salt and black pepper


Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, yet don’t puree. 

Heat a little pot of salted water to the point of boiling and place a bowl of ice water close by. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking system. When cool, drain, wipe off, and chop into pieces.

For Sandwich, spread the chickpea salad on one side of the roll. Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread a layer of mayo on the other portion of the loaf and top with the cut cucumbers, radishes, and basil. Add some salt and pepper, to taste. Press together, slice, and enjoy!

Written by Muniza Murtaza

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