Smashed Chickpea Greek Salad Sandwich Recipes

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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

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

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

SMASHED CHICKPEA SALAD SANDWICH



Smashed Chickpea Salad Sandwich image

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

240 g of Cooked Chickpeas
1 tbsp of Tahini
2 tsp of Paprika
2 tsp of Cumin Seeds
1 Lemon
1 Avocado
8 Seeded Sourdough Bread Slices
2 Carrots
1 Red Onion
100 g of Baby Spinach

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



Chickpea Salad Sandwiches image

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

1 (15 ounce) can chickpeas, drained and slightly mashed
2 small celery ribs, with their leaves
1/4 cup chopped water chestnut
2 tablespoons finely chopped onions (or to taste)
1 tablespoon pickle relish
1 tablespoon mayonnaise (or vegannaise)
1 teaspoon dry ranch dressing mix
1 teaspoon dried parsley
salt and pepper

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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  • 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.
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