Chickpea Salad Sandwich Recipe By Tasty

CHICKPEA SALAD SANDWICHES

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

Chickpea Salad Sandwiches image

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.

Ingredients

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

DILLY CHICKPEA SALAD SANDWICHES

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

Dilly Chickpea Salad Sandwiches image

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.

Ingredients

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

GRILLED CHICKPEA SALAD SANDWICH

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

Grilled Chickpea Salad Sandwich image

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.

Ingredients

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