Chickpea And Seeds Sandwich Recipes

CHICKPEA SALAD SANDWICH - INCREDIBLY DELICIOUS!

Chickpea Salad Sandwich - Incredibly Delicious! image

Quick and easy with fresh veggies, mashed chickpeas and the best creamy tangy dressing this Chickpea Salad Sandwich Recipe is AMAZING and vegan! Bon Appetit!

Provided by Verna

Categories mains

Time 15m

Number Of Ingredients 19

Ingredients

1 can of chickpeas, (drained and rinsed)
zest of one medium lemon
one lemon, juiced (about 3 tablespoons or so)
1/4 tsp granulated garlic
one dill pickle, (chopped)
1 and 1/2 tbsps dill pickle juice
1/4 cup red onion, (diced)
1/4 cup red pepper, (diced)
1/4 cup vegan mayo, ( I like vegenaise)
1/4 cup chopped celery, ( one stock)
1/4 cup grated carrot, (one small carrot)
1 1/2 tbsp dried dill
salt and pepper to taste
bread or wraps of choice
tomatoes
cucumbers
lettuce
whatever floats your boat
1/4 or so sunflower seeds, I use roasted and salted????

Steps:

Add the chickpeas to a medium bowl
mash with a potato masher or a fork to consistency you'd like, (see notes*)
Add the rest of the salad ingredients and sun flower seeds if using and mix well. Season with salt and pepper if needed.
Now build your sandwich or wrap!
Enjoy!

Nutrition Facts : ServingSize 1, Calories 141 calories, Sugar 3.5 g, Sodium 166.7 mg, Fat 6.8 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 16.4 g, Fiber 4.4 g, Protein 4.8 g, Cholesterol 4.1 mg

SMASHED CHICKPEA SALAD SANDWICH RECIPE

Smashed Chickpea Salad Sandwich Recipe image

Tangy, a bit spicy, hearty and creamy, this Smashed Chickpea Salad Sandwich is a delicious way to enjoy nourishing chickpeas. Fabulous as a sandwich or simply as a salad. vegetarian or vegan + optionally gluten free

Provided by Traci York | Vanilla And Bean

Categories Dinner Lunch Snack

Time 10m

Number Of Ingredients 16

Ingredients

1 (425g) Can Chickpeas (drained and rinsed (aka Garbanzo) )
1/4 C (55g) + 1 Tbs Dill Pickles (finely chopped )
1/4 C (35g) Purple Onion (finely chopped, about 1/2 an onion)
2 Tbs (30g) Just Mayo or Vegenaise ( or mayo of choice)
2 1/2 tsp Stone Ground Mustard
1 1/2 tsp Apple Cider Vinegar
1/4 tsp + 1/8 Sea Salt
2 tsp Fresh Dill (fresh-chopped)
1/8 tsp Ground Turmeric (optional for color and health!)
8-10 grinds of fresh Black Pepper
Multigrain Bread or Optional Gluten Free Bread
Sprouts
Kale
Shredded Carrots
Lettuce
Tomatoes

Steps:

Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, mayo, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.
Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.

Nutrition Facts : Calories 385 kcal, Carbohydrate 51 g, Protein 16 g, Fat 14 g, SaturatedFat 2 g, Sodium 611 mg, Fiber 14 g, Sugar 9 g, ServingSize 1 serving

CHICKPEA AND SEEDS SANDWICH

Chickpea and Seeds Sandwich image

Turn soaked sunflower seeds into a creamy dressing for smashed chickpeas with onions, celery, capers, and dill, then stuff into pita pockets for an easy, delicious vegan sandwich.

Provided by Dean Sherzai, MD, PhD

Yield 4 servings

Number Of Ingredients 13

Ingredients

½ cup raw sunflower seeds, soaked in boiling water for 30 minutes or in room temperature water overnight, drained and rinsed
3 tablespoons tahini
1 tablespoon liquid aminos
1 teaspoon Dijon mustard
2 tablespoons nutritional yeast
3 tablespoons lemon juice
1 cup canned no salt added chickpeas, rinsed and drained
¼ cup of each of chopped red onion and celery (half a small red onion and 1 large stalk of celery)
1 tablespoon capers, drained and chopped (optional)
2 tablespoons chopped fresh dill or fennel fronds
Sea salt and freshly ground black pepper, to taste
4 medium 100% whole-wheat pita breads
Optional garnishes: sliced red onion, cucumber, tomato, avocado, and lettuce

Steps:

Pulse sunflower seeds, tahini, liquid aminos, mustard, nutritional yeast, and lemon juice in a food processor to a coarse paste.
Mash chickpeas with a potato masher or fork in a mixing bowl, then mix with the red onion, celery, capers, if using, and dill; add the sunflower seed mixture and stir lightly to combine. Season to taste with salt and pepper.
Cut pita breads in half and fill each with 3 tablespoons of the salad mixture, adding some greens, onion slices, tomatoes, and any other desired garnishes. Serve immediately or wrap with parchment paper for later.

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