Chickpea Salad Sandwiches
Chickpeas are one of my favorite vegetarian staples because they are so delicious and versatile and this sandwich is a great example of that. Based on classic tuna salad, this version has a fantastic mixture of textures and flavors. For a lower carb option, skip the bread and instead make lettuce wraps or serve it on top of greens.
Ingredients
- 15 oz. canned chickpeas (garbanzo beans) (or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can) drained and rinsed
- 1/4 red onion finely diced, plus more sliced for serving if desired
- 1 stalk celery finely diced
- 3 Tbsp. mayonnaise or use veganaise
- 1 Tbsp. capers chopped
- 1 tsp. Dijon mustard (use wheat/gluten-free if needed)
- 1/2 tsp. dried dill
- 1/4 tsp. kosher salt, sea salt, or other coarse salt
- 1/4 tsp. black pepper
- 4 ciabatta or sourdough rolls (use wheat/gluten-free, if needed) or use French bread or sliced bread
- 4 leaves lettuce for serving (optional), any variety
- 1 tomato sliced, for serving (optional)
Instructions
- In a large bowl, combine all ingredients except the bread, lettuce (optional), and tomato (optional), and stir well, mashing some of the chickpeas with the back of the fork or spoon you are using to stir.
- Assemble your sandwiches and serve them immediately with the lettuce and/or tomato, if desired.
Notes
Do Ahead or Delegate: Dice the onion and the celery, or fully assemble the salad and refrigerate for up to 24 hours.
Scramble Flavor Booster: Add ½ Tbsp. more capers, 2 Tbsp. chopped olives or pickles, 1 tsp. lemon juice, or crushed red pepper flakes.
Tip: Cutting boards can slowly warp over time, which can make them a bit wobbly. If your cutting board is a little warped, create a more stable surface by putting a damp paper towel in between the counter and your cutting board. This will keep the board from slipping or moving around.
Nutritional Information Per Serving (% based upon daily values): Calories 433, Total Fat: 13g, 20%; Saturated Fat: 2g, 10%; Cholesterol: 4mg, 1%; Sodium: 813mg, 34%; Total Carbohydrate: 65g, 22%; Dietary Fiber: 9g, 35%; Sugar: 8g; Protein: 16g
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