Smashed Chickpea Greek Salad 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
SMASHED CHICKPEA & AVOCADO SALAD SANDWICH
I can't wait to try this one from From Two Peas and Their Pod. http://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/
Provided by gailanng
Categories Lunch/Snacks
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like the skins.
- In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion and lime juice. Season with salt and pepper, to taste.
- Spread salad on bread and top with your favorite sandwich toppings.
- Best eaten the same day.
Nutrition Facts : Calories 302.6, Fat 13.4, SaturatedFat 1.9, Sodium 431, Carbohydrate 40.5, Fiber 11.8, Sugar 0.9, Protein 8.8
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
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
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- 1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. They come off easily by rolling them around on the paper towel. You can leave them on, but I like to remove them.
- 2. In a medium bowl, using a fork or potato masher smash the chickpeas, Greek yogurt, and feta cheese together. Add in the lemon juice, red wine vinegar, red onion, kalamata olives, cucumber, and oregano. Mix until combined. Season with salt and pepper, to taste.
- 3. Spread chickpea salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves and tomatoes. The filling will make 3-4 sandwiches, depending on how thick you layer it on and how big your bread is. Enjoy!
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