Chickpea Salad Sandwiches with Fresh Veggies
15min
5min
4
385
Chef's Note
For extra flavor, add 1/2 teaspoon of curry powder or smoked paprika to the chickpea mixture. This salad can be prepared up to 3 days in advance and stored in the refrigerator for quick lunches throughout the week.
Tags
Ingredients
2 15-ounce cans canned chickpeas
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 stalk celery
1/4 small red onion
8 slices whole grain bread
8 large leaves crisp lettuce leaves (romaine or iceberg)
1 medium tomato
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Drain and rinse 2 cans of chickpeas. Place them in a medium bowl and roughly mash with a fork, leaving some chickpeas whole for texture.
- 2
Finely dice 1 stalk of celery and 1/4 small red onion.
- 3
Add 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, diced celery, diced red onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the mashed chickpeas. Mix until well combined.
- 4
Toast 8 slices of whole grain bread if desired.
- 5
Wash and dry 8 large lettuce leaves.
- 6
Slice 1 medium tomato into thin rounds.
- 7
Assemble sandwiches by placing a lettuce leaf on 4 bread slices, topping each with 1/4 of the chickpea salad mixture, 2-3 tomato slices, another lettuce leaf, and the remaining bread slices.
- 8
Cut sandwiches diagonally and serve immediately, or wrap tightly in plastic wrap and refrigerate for up to 2 days.
Nutrition Information (per serving)
385
15g
42g
18g
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