Chickpea Sub Sandwich Recipes

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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

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

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

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 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

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.

BEETROOT, HUMMUS & CRISPY CHICKPEA SUB SANDWICH



Beetroot, hummus & crispy chickpea sub sandwich image

Load up a sub with homemade hummus, beetroot, chickpeas and salad to make this filling vegan sandwich. An ideal lunch for when hunger strikes

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Snack

Time 20m

Number Of Ingredients 7

300g pack cooked beetroot in water, drained, half sliced
400g can chickpeas , drained
3 tbsp vegan pesto
olive oil
splash of vinegar (white wine vinegar if you have it)
2 large ciabatta rolls, sliced in half
2 large handfuls mixed rocket, watercress & spinach salad

Steps:

  • Blitz the whole beetroot, ¾ of the chickpeas, 2 tbsp pesto and 1 tbsp oil in a food processor with some seasoning until you have a thick, smooth hummus. Heat the ciabatta following the pack instructions.
  • Fry the remaining chickpeas in a little oil until crisp, then set aside. Toss the salad leaves with the remaining pesto and a splash of vinegar. Slice the rolls, then assemble the sandwiches with the hummus, beetroot slices, salad leaves and fried chickpeas.

Nutrition Facts : Calories 639 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 16 grams sugar, Fiber 14 grams fiber, Protein 24 grams protein, Sodium 1.6 milligram of sodium

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.

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 SANDWICH FILLING



Chickpea Sandwich Filling image

I love tofu. But this chickpea sandwich is much more satisfying than the typical "mock tuna" salad made with tofu. Sure it is simple, but so delicious and satisfying. This is not my recipe--I got it from another site, changing one or two things. You can add other vegetables, pickles or any of your other favorites to suit your taste.

Provided by Somogirl

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

1 (19 ounce) can chickpeas
1 stalk celery, chopped
1/2 cup red onion, chopped
1 tablespoon mayonnaise
1 teaspoon dried dill weed
salt & pepper

Steps:

  • Drain & rinse chickpeas.
  • Mash in medium size bowl with fork.
  • Add celery, onion, dill and mayo.
  • Mix and add salt & pepper and more mayo, if desired.
  • Best on toasted wheat bread.

Nutrition Facts : Calories 370.1, Fat 5.6, SaturatedFat 0.7, Cholesterol 1.9, Sodium 875.8, Carbohydrate 67.6, Fiber 12.8, Sugar 2.5, Protein 14

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.)

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

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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From iga.com.au


CHICKPEA SANDWICH - THE DR. OZ SHOW
1. Prepare the lemon tahini herb sauce and set aside. 2. Add chickpeas to a mixing bowl and lightly mash with a fork for texture. 3. Then add sunflower seeds, mayo, mustard, red onion, dill, salt and pepper and mix with a spoon. Taste and adjust seasonings as needed.
From drozshow.com


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