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Chickpea Salad Sandwiches

A creamy and zesty alternative to traditional sandwiches, packed with nourishing chickpeas, fresh vegetables, and aromatic herbs, perfect for lunch or brunch.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 sandwiches
Course: Brunch, Lunch
Cuisine: Vegan
Calories: 325
Ingredients Method Notes

Ingredients
  

Chickpea Salad
  • 1.5 cups cooked chickpeas (drained and rinsed) Creamy and packed with protein and fiber.
  • 2 tablespoons tahini Adds rich, creamy texture and depth.
  • 1 teaspoon Dijon mustard Enhances the overall taste.
  • 0.5 clove garlic (minced) Adds aromatic punch.
  • 1 teaspoon capers Briny goodness.
  • 1 piece green onion (chopped) Adds fresh flavor and crunch.
  • 2 tablespoons chopped fresh cilantro Infuses bright, herbaceous notes.
  • 2 tablespoons fresh lemon juice Adds zesty brightness.
  • to taste sea salt To season the mixture.
  • to taste freshly ground black pepper To season the mixture.
  • 1 handful thin green beans (trimmed) Adds crisp contrast.
Sandwich Assembly
  • 1 piece soft baguette (sliced in half lengthwise) Holds the fillings.
  • 8-10 pieces Kalamata olives (pitted and halved) Adds salty flavor.
  • to taste thinly sliced red onion (rinsed and dried) Adds sweet crunch.
  • to taste Vegan mayo (or regular mayo, for spreading) Ensures every bite is smooth.
  • ¼ piece English cucumber (thinly sliced) Adds refreshing juiciness.
  • 1 piece radish (thinly sliced) Adds a peppery bite.
  • 6-8 leaves fresh basil leaves Fragrant touch.

Method
 

Preparation
  1. In a food processor, combine the cooked chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, and lemon juice. Pulse until well combined for a chunky consistency.
  2. Season with sea salt and freshly ground black pepper to taste.
Blanching
  1. Bring a small pot of salted water to a boil, then prepare a bowl of ice water.
  2. Drop in the green beans and cook for about 1½ minutes. Transfer to the ice water to halt cooking, then drain and chop into 1-inch pieces.
Assembly
  1. Spread the chickpea salad on one half of the baguette, press in the chopped green beans, olives, and slices of red onion.
  2. Spread vegan mayo on the other half and top with cucumber, radish, and fresh basil. Season with salt and pepper, close the sandwich, slice, and serve.

Notes

Consider adding smoked paprika for a hint of smokiness or avocado slices for creaminess. Let the chickpea salad rest to allow flavors to meld. These sandwiches are perfect for picnics, and pair well with salads or chips.