Best Chickpea Salad Sandwich Recipes

CHICKPEA SALAD SANDWICH RECIPE BY TASTY

Steps:

• In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
• Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
• Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
• Wrap in parchment paper and secure with rubber band.
• Enjoy!

CHICKPEA SALAD SANDWICH

Steps:

• In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.
• Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve. (Sandwiches may sit at room temperature for 1 to 2 hours before serving.)

CHICKPEA SALAD SANDWICH WITH CREAMY CARROT-RADISH SLAW

Steps:

• Make the Creamy Carrot-Radish Slaw:
• Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
• Make the Chickpea Salad:
• Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
• Assemble the sandwiches:
• Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
• Do Ahead
• Chickpea salad can be made 2 days ahead. Chill in a resealable container.

GRILLED CHICKPEA SALAD SANDWICH

Steps:

• In a small bowl, mix the first 10 ingredients. Place cheese slices on 4 bread slices; top with chickpea mixture and remaining bread. Preheat panini maker or indoor electric grill. Cook sandwiches, covered, until bread is browned and cheese is melted, 3-5 minutes.

THE "BETTER THAN TUNA" VEGAN CHICKPEA SALAD SANDWICH

Steps:

• 1. After you drain and rinse the chickpeas, place them in a food processor and pulse 10-15 times until you have a flaky mixture.
• 2. Mix the chickpeas with the rest of the ingredients and enjoy!

CRANBERRY WALNUT CHICKPEA SALAD SANDWICH

Steps:

• Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if your a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.
• In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.
• Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.
• Notes:.
• Add extra of anything you like, and vice versa if your not keen on an ingredient use less or omit!
• Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.
• For the dressing, if using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this reicpe with tahini -- it is seriously so good that you would never know and it is much better/cleaner for you than the store bought mayos!
• Enjoy!

CHICKPEA SALAD SANDWICH

Steps:

• Rinse and drain the chickpeas if using tinned.
• In a medium bowl mash the chickpeas with a potato masher, I usually mash about half way so there are still some whole ones left.
• Add in all the other ingredients and mix well.

CHICKPEA SALAD SANDWICH

Steps:

• Use pulsing action of food processor to process chickpeas until finely chopped; spoon into medium bowl.
• Add MIRACLE WHIP and mustard; mix well. Add nuts, celery and fruit; mix lightly.
• Place lettuce leaves on 4 toast slices; cover with chickpea salad and remaining toast slices to make 4 sandwiches.

SMASHED CHICKPEA SRIRACHA SALAD SANDWICH RECIPE - (5/5)

Steps:

• Pour the rinsed and drained chickpeas in a lidded bowl. Use a fork to smash the chickpeas. If you like, you can leave some of them whole for a coarser texture. Add the dairy-free mayo and stir to distribute it evenly. Sprinkle the top with the onions, garlic powder, and desired amount of Sriracha. Stir to combine. Add salt and pepper to taste. If desired, add chopped red or yellow pepper. Place a large spoonful (or two) of the mixture on a bun, topping with additional Sriracha and greens. Leftover mixture can be stored in the fridge, which will also allow flavors to marry further.