Chickpea Salad Sandwich Recipe By Tasty

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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

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

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

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

GRILLED CHICKPEA SALAD SANDWICH



Grilled Chickpea Salad Sandwich image

When my mother comes to visit, she enjoys a good old-fashioned chicken salad sandwich. As a vegetarian, I make chickpea salad sandwiches all the time and finally had the guts to make one for her. After some hesitation, she tasted it and was instantly hooked! -Dannika Stevenson, Akron, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 can (16 ounces) chickpeas or garbanzo beans, rinsed and drained
1 celery rib, finely chopped
2 sweet pickles, finely chopped
2 tablespoons dried cranberries
2 tablespoons finely chopped red onion
2 tablespoons reduced-fat mayonnaise
2 teaspoons sweet pickle juice
1/2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices provolone cheese
8 slices multigrain bread

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.

Nutrition Facts : Calories 370 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 753mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 9g fiber), Protein 17g protein.

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

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 SANDWICHES



Chickpea Salad Sandwiches image

Chickpeas are high in fiber and protein, so they're the perfect snack. I like the taste of them because they remind me a little bit of black-eyed peas, which I love! Combine them with avocado, a little mayo, and a dash of lime juice, and you've got a light-tasting summer salad that will really fill you up. Yum!

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
1 large ripe avocado, peeled and pitted
1/4 cup finely chopped green onion
1/4 cup freshly squeezed lime juice (about 2 limes)
2 tablespoons mayonnaise
2 tablespoons yellow mustard
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper, optional
4 whole-wheat pitas
1/2 English cucumber, sliced thin, for serving
Sprouts, for serving
Sliced radishes, for serving
Green leaf lettuce, shredded, for serving

Steps:

  • For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, mayonnaise, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
  • For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce.

Nutrition Facts : Calories 579, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 990 milligrams, Carbohydrate 90 grams, Fiber 21 grams, Protein 22 grams, Sugar 10 grams

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

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.)

DILLY CHICKPEA SALAD SANDWICHES



Dilly Chickpea Salad Sandwiches image

These chickpea salad sandwiches are super flavorful and contain less fat and cholesterol than chicken salad. They make delightful picnic sandwiches. -Deanna McDonald, Muskegon, Michigan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup reduced-fat mayonnaise or vegan mayonnaise
3 tablespoons honey mustard or Dijon mustard
2 tablespoons snipped fresh dill
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
12 slices multigrain bread
Optional: Romaine leaves, tomato slices, dill pickle slices and sweet red pepper rings

Steps:

  • Place chickpeas in a large bowl; mash to desired consistency. Stir in onion, celery, mayonnaise, mustard, dill, vinegar, salt, paprika and pepper. Spread over each of 6 bread slices; layer with toppings of your choice and remaining bread.

Nutrition Facts : Calories 295 calories, Fat 11g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 586mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 7g fiber), Protein 10g protein.

CHICKEN SALAD SANDWICH RECIPE BY TASTY



Chicken Salad Sandwich Recipe by Tasty image

Here's what you need: shredded chicken, celery, white onion, cherry tomatoes, apple, greek yogurt, salt, pepper, whole wheat bread, romaine lettuce

Provided by Claire Nolan

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 10

½ cup shredded chicken
2 tablespoons celery, diced
1 tablespoon white onion, finely diced
6 cherry tomatoes, sliced in half
2 tablespoons apple, diced
3 tablespoons greek yogurt
salt, to taste
pepper, to taste
2 pieces whole wheat bread
1 leaf romaine lettuce

Steps:

  • In a bowl, combine chicken, celery, onion, sliced tomatoes, apple, yogurt, salt and pepper.
  • Spread the chicken salad on one of the pieces of bread and place the lettuce on the other piece. Top with desired condiments and bring the two pieces of bread together. Cut in half and place in a reusable container with some fruits and veggies.
  • Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 49 grams, Fat 9 grams, Fiber 7 grams, Protein 37 grams, Sugar 15 grams

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