Chickpea Salad Sandwich
Total Time
25 mins
Prep Time
20 mins
Cook Time
5 mins
Rating
4.9 out of 5 stars
(50)
Ingredients
3-4 servings
- 1½ cups cooked chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- ½ garlic clove
- 1 teaspoon capers
- 1 green onion, chopped
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lemon juice
- sea salt and freshly ground black pepper
- handful of thin green beans, trimmed
- 1 soft baguette, sliced in half
- 8 to 10 Kalamata olives, pitted and sliced in half
- thinly sliced red onion, rinsed and dried
- vegan mayo (or regular mayo), for spreading
- ¼ English cucumber, thinly sliced
- 1 radish, thinly sliced
- 6 to 8 fresh basil leaves
- sea salt and freshly ground black pepper
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Preparation
Chef’s notes
Feel free to skip some of the veggies, or swap in your favorites. A handful of leafy greens, red peppers, or tomato slices would be great additions here.
Use a good, fresh baguette that’s on the softer side to avoid the filling squishing out.