Description
A vibrant and healthy Chickpea Salad Sandwich recipe perfect for a quick, no-cook lunch or snack. Creamy avocado and tangy mustard combine with mashed chickpeas and fresh veggies, all sandwiched between your choice of bread for a delicious, satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 (14 fluid ounce) can chickpeas (drained)
- 1 tablespoon lemon juice
- 1 tablespoon red onion (chopped finely)
- 1/8 teaspoon ground cumin
- 1/8 teaspoon smoked paprika
- Salt & pepper (to taste)
- 1 heaped tablespoon mayo (or to taste)
- 1 teaspoon grainy mustard (such as Maille Old Style mustard)
- 1 avocado (chopped)
- 4 slices bread (toast if you wish)
- Sliced tomato (to taste)
- Radish sprouts (to taste)
- Arugula (to taste)
- Lettuce (butter leaf recommended) (to taste)
Instructions
- Mash Chickpeas: Add the drained chickpeas into a medium-sized bowl and coarsely mash them using a potato masher or fork, leaving some texture for a hearty salad base.
- Mix Salad Ingredients: To the mashed chickpeas, add lemon juice, finely chopped red onion, ground cumin, smoked paprika, salt, pepper, mayo, grainy mustard, and chopped avocado. Gently mix all the ingredients together until well combined but still chunky.
- Prepare Sandwich: Toast the bread slices if desired. Then layer the chickpea salad onto the bread, adding sliced tomato, radish sprouts, arugula, and lettuce for freshness and crunch. Assemble the sandwich, serve immediately, and enjoy!
Notes
- You can substitute mayo with vegan mayo to make the recipe vegan-friendly.
- Adjust the spices and seasonings to your taste, adding more lemon juice or mustard if you prefer tangier flavors.
- Try adding other fresh veggies like cucumber slices or bell peppers for extra crunch.
- Store any leftover chickpea salad separately in an airtight container in the fridge for up to 2 days.
