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
Step 1
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, but do not puree. Season to taste.
Step 2
Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
Step 3
Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. 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 half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!
Step 4
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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.
