Chickpea Sub Sandwich Recipes
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
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
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 SUB SANDWICH
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
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.
VEGETARIAN CHICKPEA SANDWICH FILLING
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
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
BEETROOT, HUMMUS & CRISPY CHICKPEA SUB SANDWICH
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
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
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