RANCH CHICKPEA SALAD SANDWICHES

Ranch Chickpea Salad Sandwiches image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup finely chopped red onion (about 1/2 small red onion)
1 tablespoon plus 2 teaspoons fresh lemon juice
1 15-ounce can chickpeas, drained and rinsed
1/3 cup ranch dressing
Kosher salt and freshly ground pepper
1/2 cup finely chopped celery
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
8 slices multigrain bread, toasted
4 to 8 leaves Bibb or Boston lettuce
1 ripe avocado, thinly sliced
Ranch tortilla chips or dill pickle potato chips, for serving
Dill pickles, for serving

Steps:

Rinse the red onion under cold water; transfer to a small bowl. Add 1 tablespoon lemon juice and let stand 5 to 10 minutes.
Meanwhile, combine the chickpeas, ranch dressing, a pinch of salt and a generous grinding of pepper in a large bowl. Smash together with a potato masher or sturdy fork until the chickpeas are in small pieces. Add the red onion, celery, parsley, dill, 1 teaspoon lemon juice and salt and pepper to taste; stir to combine.
Lay out 4 slices of bread and top each with 1 or 2 lettuce leaves. Spread the chickpea salad (about 1/2 cup per sandwich) in an even layer on top. Season the avocado slices lightly with salt and pepper and drizzle with the remaining 1 teaspoon lemon juice. Divide the avocado among the sandwiches and top each with a second piece of bread. Serve the sandwiches with chips and pickles.

Nutrition Facts : Calories 390, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 7 milligrams, Sodium 797 milligrams, Carbohydrate 46 grams, Fiber 12 grams, Protein 13 grams, Sugar 8 grams