Smashed Chickpea Greek Salad Sandwich Recipes

SMASHED CHICKPEA AND EGGPLANT PRESSED SANDWICH

This veg-forward sandwich feeds a crowd and packs many of the flavors of your favorite Middle Eastern mezze platter between slices of ciabatta.

Provided by Food Network Kitchen

Categories main-dish

Time 4h45m

Yield 8 servings

Number Of Ingredients 12

Smashed Chickpea and Eggplant Pressed Sandwich image

Steps:

Arrange an oven rack in the middle position and preheat the oven to 475 degrees F. Preheat a baking sheet in the oven for 10 minutes. Toss the eggplant rounds evenly with 3/4 teaspoon salt and a few grinds of pepper in a large bowl; add 1/4 cup olive oil and toss again, making sure the eggplant soaks up all the oil. Remove the hot baking sheet and drizzle with 1 tablespoon olive oil; lay out the eggplant slices in one layer. Roast until soft and golden to dark brown on the underside, about 20 minutes. Let cool. Blot dry by pressing lightly with a paper towel.
Meanwhile, put the chickpeas in a medium bowl. Mash with a fork or a potato masher until coarsely mashed with lots of large pieces. Add the lemon zest and juice, red onion, mint, 1/2 teaspoon salt, a few grinds of pepper and the remaining 2 tablespoons olive oil and mix to combine.
Assemble the sandwich by slicing the ciabatta loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (save for another use), leaving a 1/2-inch border. Spread the hummus on both the bottom and top halves of the bread. On the bottom half, continue layering with half the chickpea mixture, the eggplant, and then the remaining chickpea mixture. Top with the cucumber, pepperoncini, shredded carrot, and the top half of the bread. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Press 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.

Ingredients

1 large eggplant (1 1/4 pounds), sliced into 1/2-inch thick rounds
Kosher salt and freshly ground black pepper
1/4 cup plus 3 tablespoons extra-virgin olive oil
One 14.5-ounce can chickpeas, rinsed and drained
Zest and juice of 1/2 lemon
1/2 small red onion, finely chopped (about 1/4 cup)
2 tablespoons roughly chopped fresh mint
1 large ciabatta loaf, about 12 inches long
1/2 cup prepared hummus
1/2 English cucumber, cut into 1/4-inch pieces
1/3 cup sliced pepperoncini, drained and blotted dry
2 medium carrots, grated or shredded (about 3/4 cup)

SMASHED CHICKPEA SALAD

Courtesy of Smitten Kitchen, once again. A delicious looking salad/sandwich filling. She, in turn, credits Tom Colicchio for the concept.

Provided by Gianni 23

Categories Spreads

Time 5m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 8

Smashed Chickpea Salad image

Steps:

Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You're not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and enjoy.

Nutrition Facts : Calories 193.9, Fat 8.4, SaturatedFat 1.1, Sodium 936.7, Carbohydrate 25.1, Fiber 4.9, Sugar 0.3, Protein 5.4

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons pitted halved and very thinly sliced black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
1/2 zest and lemon, juice of
1 teaspoon salt
3 grinds black pepper
2 tablespoons olive oil

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

Chickpea Salad Sandwich Recipe by Tasty image

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

Ingredients

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

CHICKPEA SALAD SANDWICH

Sometimes you just want a simple, good sandwich that doesn't involve faux deli slices. I keep a tin of chickpeas on hand for just such occassions, and never make it exactly the same way twice...but this is generally a combo of ingredients and flavours I enjoy. I also like to add in a bit of flax oil, just to get my omegas in. Served on some toasted bread, this is a quick and satisfying lunch.

Provided by magpie diner

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Chickpea Salad Sandwich image

Steps:

Rinse and drain the chickpeas if using tinned.
In a medium bowl mash the chickpeas with a potato masher, I usually mash about half way so there are still some whole ones left.
Add in all the other ingredients and mix well.

Nutrition Facts : Calories 203.6, Fat 7, SaturatedFat 0.9, Cholesterol 3.6, Sodium 418.8, Carbohydrate 29.4, Fiber 6.8, Sugar 1.4, Protein 8.4

Ingredients

1 (14 ounce) can chickpeas
4 tablespoons vegan mayonnaise (I like Veganese the best)
1 tablespoon mustard
1 teaspoon dried dill
1/2 lemon, juice of
1 tablespoon flax seed oil (optional)
2 tablespoons nutritional yeast
2 tablespoons chopped walnuts (roasted sunflower seeds would also be good)
2 green onions, thinly sliced
sea salt & pepper

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