CHICKPEA SALAD SANDWICH RECIPE BY TASTY
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
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
SMASHED CHICKPEA SALAD SANDWICH RECIPE
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
Time 10m
Number Of Ingredients 16
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
SMASHED CHICKPEA SALAD SANDWICH
In our chickpea salad sandwich, a tasty filling of smashed chickpeas, tahini, paprika and cumin is layered in between avocado purée and crunchy carrots.
Provided by Foodaciously
Categories Mains
Time 10m
Number Of Ingredients 10
Steps:
- In a bowl, mash the chickpeas with a fork until chunky.
- Then, add tahini, paprika, cumin, the juice of half a lemon, and stir well.
- Mash the avocado with the remaining lemon juice and spread it over toasted bread slices.
- For each sandwich, pile the spinach, chickpea salad, grated carrots, and sliced onions over one slice of bread, and then cover the filling with another slice.
Nutrition Facts : Calories 362 calories, Carbohydrate 56 calories, Fat 10 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 1 grams, Sugar 4 grams, UnsaturatedFat 8 grams
CHICKPEA SALAD SANDWICHES
After becoming a vegetarian, I missed certain sandwiches that I used to make on a regular basis. In an effort to substitute, I came up with this faux chicken salad-esque spread that is delicious on whole grain bread or in a pita pocket! It is an easy go-to because I usually have everything in my pantry. Substitute any ingredients that you might use in your chicken or tuna salad!
Provided by Miss_Elaine
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Mix all ingredients, and serve on whole grain bread or in pita pockets with lettuce and tomato.
- Better when made ahead and chilled.
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SMASHED CHICKPEA SALAD SANDWICH RECIPE - PUREWOW
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3.8/5 (25)Total Time 15 minsServings 3-4Calories 290 per serving
- Place the chickpeas in a bowl and use the back of a spoon to smash about half of them, leaving about half intact for texture. Add the celery, mayonnaise (or yogurt), mustard and a splash of lemon juice, and mix to combine. Season with salt and pepper to taste, and adjust the acidity with more lemon juice as needed.
- Add the crushed red pepper flakes and a tablespoon or two of pepperoncini, and mix to combine. Taste, adding more pepperoncini until the salad is briny to your liking. Add a drizzle of olive oil if the salad seems dry.
- To serve, heap a generous spoonful of the chickpea salad onto a slice of toasted bread, top with some of the scallions and a pinch of flaky salt. Top with another slice of bread or eat as an open-faced sandwich. Note: Any extra chickpea salad will keep in the fridge for up to 3 days.
SMASHED CHICKPEA GREEK SALAD SANDWICH RECIPE
From twopeasandtheirpod.com
5/5 (1)Total Time 10 minsEstimated Reading Time 3 mins
- 1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. They come off easily by rolling them around on the paper towel. You can leave them on, but I like to remove them.
- 2. In a medium bowl, using a fork or potato masher smash the chickpeas, Greek yogurt, and feta cheese together. Add in the lemon juice, red wine vinegar, red onion, kalamata olives, cucumber, and oregano. Mix until combined. Season with salt and pepper, to taste.
- 3. Spread chickpea salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves and tomatoes. The filling will make 3-4 sandwiches, depending on how thick you layer it on and how big your bread is. Enjoy!
- Note: You can also eat this salad with pita chips or crackers. It is also good inside of a pita pocket. Serve with gluten-free bread or crackers, if you are eating gluten-free.
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