Servings: 3 to 4 sandwiches
Equipment
Ingredients
For the chickpea salad:
- 1½ cups cooked chickpeas (use canned or cook dried chickpeas at home)
- ¼ cup plain yogurt sub with Greek yogurt for a creamier texture
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- 1 tablespoon yellow mustard
- ½ cup bell peppers finely chopped
- ¼ cup parsley finely chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the sandwich:
- 6-8 slices bread
- 6-8 lettuce leaves
- 1 red onion thinly sliced
- A handful cherry tomatoes cut into half
Instructions
- In a mixing bowl, mash the chickpeas with a fork or potato masher. Keep it slightly chunky for added texture.
- In another small bowl, combine together yogurt, tahini, lemon juice, yellow mustard, salt, pepper, and dried oregano. Mix well to make the dressing.
- Combine the mashed chickpeas with bell peppers, parsley, and the dressing. Mix well.
- Take two bread slices and place lettuce leaves on them. Spread the chickpea salad mixture onto one slice. Arrange sliced red onions and cherry tomatoes over the lettuce. Top with the other slice of bread to form sandwiches.
- Serve immediately, or wrap sandwiches in foil or plastic wrap and refrigerate until ready to eat.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the dressing or diced jalapeno to the chickpea salad.
- Customize the vegetables based on your preferences. Diced cucumber, celery, or carrots are great options.
- Adding lettuce leaves at the bottom of the filling creates a barrier between the bread and the filling, helping to prevent it from becoming too soggy.
Nutrition
Calories: 305kcal | Carbohydrates: 48g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 578mg | Potassium: 505mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4806IU | Vitamin C: 54mg | Calcium: 179mg | Iron: 5mg
Tried this recipe? Share it Today!Mention @lentillovingfamily or tag #lentillovingfamily!