Chickpea Salad Sandwich

Taste of Cofrancesco
Aug 14
2 min read

Updated: Aug 16

Prep Time: 15 mins	Total Time: 15 mins
Serves: 4

A chickpea salad sandwich is a satisfying plant based alternative to the classic deli style salad sandwich. Mashing only half of the chickpeas is the key to its texture: the mashed chickpeas bind with the creamy Dijon dressing, while those left whole give the filling plenty of substance and bite. Fresh dill and lemon keep everything bright, and crisp lettuce, tomato, and red onion turn it into a complete lunch that's ready in about 15 minutes.

The filling can also be made ahead and refrigerated, making this an especially useful recipe for weekday lunches. Spoon it onto whole wheat bread just before serving, or keep a batch in the refrigerator to use in wraps, lettuce cups, or alongside crisp vegetables.

NUTRITION INFORMATION

Ingredients

For the Chickpea Salad

• 2 (15-ounce) cans chickpeas, drained and rinsed

• 2 tablespoons light mayonnaise

• 3 tablespoons Dijon mustard

• 2 tablespoons chopped fresh dill

• 1 teaspoon fresh lemon juice

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

For the Sandwiches

• 8 slices whole wheat bread

• 4 leaves green leaf lettuce

• 1 large tomato, thinly sliced

• Thin slices of red onion

Instructions

Prepare the Chickpea Salad

Place the chickpeas in a large bowl. Using a potato masher or the back of a fork, mash about half of the chickpeas, leaving the remaining chickpeas whole for texture.

Add the mayonnaise, Dijon mustard, fresh dill, lemon juice, salt, and pepper. Stir until everything is evenly combined. Taste and adjust the seasoning as needed.

Assemble the Sandwiches

Lay four slices of whole wheat bread on a work surface. Top each with a lettuce leaf, several slices of tomato, and a few thin slices of red onion. Divide the chickpea salad evenly among the sandwiches, spreading it gently over the vegetables. Top with the remaining slices of bread and serve immediately.