Vegan Chickpea Salad Sandwiches – a nutritious sandwich made amongst hearty chickpeas, earthy tahini, bright lemon, crisp veggies, multigrain staff of life, as well as it’s layered with all your favorite toppings.
Hearty Chickpea Salad Sandwiches
If y'all beloved hummus you will besides dearest and appreciate all the similar depth of flavour constitute inwards this sandwich!
And if you lot aren’t a hummus fan I’ve listed an pick to make it gustation similar to tuna salad instead, alongside a creamy mayo base of operations (which can also live made vegan). Either mode yous can’t become incorrect amongst this recipe.
It’sec nutritious, slow to make, and it’second perfectly filling cheers to those protein filled in addition to fiber rich chickpeas (addition the fiber establish inward the whole grain breadstuff).
I honey to make this for tiffin and swallow it for several days since it keeps good inwards the refrigerator. It makes a not bad brand-ahead repast prep or have along schoolhouse lunch for the kids.
What to Serve It In
Just like many other like salads you lot can serve it in breadstuff, wraps, pita pockets, lettuce leaves, or serve atop avocados, crackers, pita chips, or merely swallow it plainly on its own.
There’sec and so much to dearest most this versatile, uncomplicated, together with satisfying chickpea salad sandwich!
Chickpea Salad Sandwich Recipe Ingredients
- ii (xv oz) cans chick peas (salve tin liquid!), drained, rinsed
- 1/4 cup tahini
- two Tbsp extra virgin olive petroleum
- 2 Tbsp fresh lemon juice + i/two tsp lemon zest
- ane medium garlic clove, peeled as well as smashed
- Salt too dark pepper
- 1/two medium ruby bell pepper, preferably roasted, seeded as well as chopped
- ane/2 loving cup diced celery
- 1/3 loving cup chopped reddish onions
- 3 Tbsp chopped fresh parsley
- x slices sparse wholegrain breadstuff (this is the smaller loaf)
Topping Ideas
You can build upwardly the sandwiches however you lot’d like. Toppings are optional simply hither are more or less delicious additions:
- Lettuce or spinach
- Broccoli sprouts or alfalfa sprouts
- Tomatoes (chopped fresh or minced Sun dried tomatoes)
- Avocados
- Cucumbers
- Vegan cheese – such as vegan feta
How to Make Chickpea Salad Sandwiches
- In a vii-loving cup nutrient processor pulse together one/ii cup chick peas, the tahini, olive crude, lemon juice, lemon zest, ii Tbsp reserved chick pea liquid from can, garlic, as well as flavor amongst common salt together with pepper.
- Process until mixture is well blended and practically shine.
- Add remaining chickpeas in addition to pulse several times until partially chopped.
- In a large mixing bowl toss together chickpea mixture, bell pepper, celery, cherry-red onion, parsley, as well as tahini mixture. Thin with a picayune more than canned chickpea liquid if needed, flavour with table salt as well as pepper to taste.
- Serve mixture betwixt breadstuff slices alongside desired toppings.
Mayonnaise Variation
If y'all don’t dear that fairly bold flavor of tahini some other option is to brand this alongside a mayo-based dressing instead.
- All you lot demand to make is supplant the one/4 loving cup tahini and 2 Tbsp olive crude amongst vi Tbsp vegan mayonnaise or traditional mayonnaise.
Storage
- Store the chickpea salad mixture in an airtight container in the refrigerator.
- It volition continue for upwardly to three days.
- Wait to assemble sandwiches until prepare to serve.
More Tasty Chickpea Recipes to Try
Chickpea Salad Sandwich
Ingredients
- ii (xv oz) cans chickpeas, drained but reserving liquid, rinsed, too H2O drained good, divided
- i/four loving cup tahini*
- ii Tbsp extra virgin olive petroleum
- two Tbsp fresh lemon juice + one/2 tsp lemon zest
- one medium garlic clove, peeled and smashed
- Salt together with dark pepper
- i/2 medium blood-red bell pepper, preferably roasted over the stovetop or nether the broiler on a canvass pan, and so seeded and chopped
- one/ii loving cup diced celery
- ane/3 loving cup chopped red onions
- 3 Tbsp chopped fresh parsley
- ten slices sparse wholegrain breadstuff (this is the smaller loaf)
Instructions
- In a seven-cup food processor pulse together i/ii loving cup chick peas, the tahini, olive fossil oil, lemon juice, lemon zest, 2 Tbsp reserved chickpea liquid from tin, garlic, and season lightly with salt as well as pepper to taste.
- Process until mixture is good blended together with practically polish.
- Add remaining chickpeas in addition to pulse several times until partially chopped.
- In a big mixing bowl toss together chickpea mixture, bell pepper, celery, red onion, parsley, as well as tahini mixture. Thin with a piffling more than canned chickpea liquid if needed, flavor amongst salt and pepper to taste.
- Serve mixture betwixt staff of life slices amongst desired toppings. Chill whatever leftover chickpea salad mixture for upwardly to 3 days.
Notes
Amount Per Serving
Calories 431
Calories from Fat 153
% Daily Value*