Description
A hearty vegan Chickpea Salad Sandwich with flavorful smashed chickpea salad, layered with tomatoes, cucumbers, carrots, and micro greens.
Ingredients
Units
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Vegan Chickpea Salad
- 1 can chickpeas, rinsed and drained
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped dill (or sub 1/8 cup fresh tarragon)
- 1/2 cup chopped scallions
- 2 tablespoons whole grain mustard, or 1 tablespoon Dijon mustard
- 2–3 tablespoons Vegan Mayo ( or regular, store-bought, sub 2–3 teaspoons olive oil)
- Salt and pepper to taste
- Optional: 1 tablespoon capers
For the sandwich (makes 2-3)
- 1 batch Vegan Chickpea Salad
- 4 slices whole-grain bread or everything bagels (or sub gluten-free bread or wraps), toasted is nice.
- 1 tablespoon mustard
- 2 large lettuce leaves (red leaf, green leaf or romaine)
- 1 Turkish cucumber, thinly sliced
- 1 carrot, thinly sliced ( use a vegetable peeler)
- 4 radishes, thinly sliced
- 1 large avocado sliced
- big handful of microgreens or sprouts
Instructions
- Make the chickpea salad, placing all ingredients in a medium bowl, mix and smash with a fork until well combined. Taste and adjust salt and pepper to your liking.
- Assemble the sandwiches. Spread a little whole grain mustard on the bread.
- Top with lettuce and a generous amount of the chickpea salad.
- Layer sliced cucumber, carrots, radishes and avocado.
- Top with a mound of sprouts and bread.
- Cut in half and enjoy!
Notes
Make the chickpea salad ahead, and have on hand for meals during the week. It keeps for 4-5 days in the fridge! Great for meal prep.
Nutrition
- Serving Size: -with 2 slices, Udi's Wholegrain GF Bread
- Calories: 482
- Sugar: 16.3 g
- Sodium: 1384 mg
- Fat: 14.4 g
- Saturated Fat: 1.7 g
- Carbohydrates: 70.8 g
- Fiber: 17.2 g
- Protein: 16.8 g
- Cholesterol: 0.7 mg