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 SUNFLOWER SANDWICH RECIPE - (4.2/5)
Provided by DeBruynC1
Number Of Ingredients 18
Steps:
- 1. Prepare garlic herb sauce and set aside. 2. Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt and pepper and mix with a spoon. Tate and adjust seasonings as needed. 3. Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce). 4. Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other two slices of bread. 5. Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick, weekday lunches! Notes: *Nutrition information is a rough estimate for 1 of 3 servings without sauce, bread or toppings.
CHICKPEA AND SEEDS SANDWICH
Turn soaked sunflower seeds into a creamy dressing for smashed chickpeas with onions, celery, capers, and dill, then stuff into pita pockets for an easy, delicious vegan sandwich.
Provided by Dean Sherzai, MD, PhD
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse sunflower seeds, tahini, liquid aminos, mustard, nutritional yeast, and lemon juice in a food processor to a coarse paste.
- Mash chickpeas with a potato masher or fork in a mixing bowl, then mix with the red onion, celery, capers, if using, and dill; add the sunflower seed mixture and stir lightly to combine. Season to taste with salt and pepper.
- Cut pita breads in half and fill each with 3 tablespoons of the salad mixture, adding some greens, onion slices, tomatoes, and any other desired garnishes. Serve immediately or wrap with parchment paper for later.
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