Chickpea And Seeds Sandwich Recipes

VEGETARIAN CHICKPEA SANDWICH FILLING

Vegetarian Chickpea Sandwich Filling image

Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato. Other raw, chopped vegetables can be substituted for the celery. Your favorite salad dressing can be substituted for the mayo.

Provided by FISHLOVE

Categories Main Dish Recipes Sandwich Recipes

Time 20m

Yield 3

Number Of Ingredients 7

Ingredients

1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
½ onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste

Steps:

Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 43.5 g, Cholesterol 1.7 mg, Fat 5.8 g, Fiber 8.5 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 576.1 mg, Sugar 1.2 g

CHICKPEA SALAD SANDWICH RECIPE BY TASTY

Chickpea Salad Sandwich Recipe by Tasty image

Here's what you need: chickpeas, red onion, red bell pepper, vegan mayonnaise, dijon mustard, garlic powder, onion powder, salt, pepper, fresh dill, leafy green, bread

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 3 servings

Number Of Ingredients 12

Ingredients

15 oz chickpeas, 1 can, drained and rinsed
¼ cup red onion, diced
½ red bell pepper, diced
3 tablespoons vegan mayonnaise
½ teaspoon dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
salt, to taste
pepper, to taste
1 tablespoon fresh dill, chopped
leafy green, to serve
bread, sliced, to serve

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!

Nutrition Facts : Calories 340 calories, Carbohydrate 42 grams, Fat 12 grams, Fiber 11 grams, Protein 13 grams, Sugar 9 grams

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.

CHICKPEA SALAD SANDWICHES

Chickpea Salad Sandwiches image

This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 2 sandwiches (1 1/2 cups chickpea salad)

Number Of Ingredients 11

Ingredients

One 15-ounce can chickpeas, drained and rinsed
3 tablespoons mayonnaise or vegan mayonnaise spread
1 tablespoon fresh lemon juice
1 tablespoon roughly chopped fresh dill
2 teaspoons capers
1 1/2 teaspoons stone-ground mustard
1/2 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
2 tablespoons roasted unsalted pepitas
1 cup lightly packed baby kale
4 slices whole wheat bread, toasted

Steps:

Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt and several grinds of pepper in a large bowl with a fork or potato masher, scraping down the sides of the bowl with a rubber spatula as needed, until the chickpeas are crushed and the salad is slightly chunky. Taste and adjust the seasoning with salt and pepper.
Spread the salad onto 2 slices of the bread, top with the pepitas and baby kale and then sandwich with the remaining 2 slices bread. Serve immediately.

CHICKPEA SALAD SANDWICH

Chickpea Salad Sandwich image

This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept refrigerated. Any leftover salad makes a tasty dip served with tortilla chips or crackers. For a vegan alternative, omit the cheese for sandwiches that still boast layers of flavor.

Provided by Kay Chun

Categories easy, lunch, sandwiches, main course

Time 10m

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 tablespoons extra-virgin olive oil
6 tablespoons tahini
3 tablespoons fresh lemon juice
1/2 teaspoon grated garlic
Kosher salt and pepper
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup finely chopped celery
1/2 cup finely chopped scallions
1/2 cup freshly grated Parmigiano-Reggiano
8 slices multigrain sandwich bread
Mayonnaise, as needed
8 butter lettuce leaves
1 (packed) cup alfalfa sprouts
1 avocado, thinly sliced
1 large tomato, thinly sliced

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 SUB SANDWICH

Chickpea Sub Sandwich image

Prepare yourself for a few rousing verses of "For She's a Jolly Good Fellow," sung by the vegetarians in your group. Far from a limp and wilted also-ran or meatless mystery, this sandwich packs brightness (chickpeas gently mashed with lemon juice, lemon zest, and olive oil) as well as a mix of textures from the cheese, eggs, and fennel shavings.

Provided by Martha Stewart

Categories Lunch Recipes

Number Of Ingredients 8

Ingredients

Chive Remoulade
Chickpeas
1/4 large baguette
Lemon juice and zest
Olive oil
Fontina
Shaved fennel
Hard-cooked eggs, sliced

Steps:

Slice baguette horizontally, and spread both sides with remoulade. Mash chickpeas with lemon juice, zest, and olive oil, to taste. Layer one side with remaining ingredients, and top with the other half of baguette.

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