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Chickpea Salad Sandwich
Lunch

Chickpea Salad Sandwich

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Lunch

Recipe Details

Chickpea Salad Sandwich

By Kay Chun

Updated Feb. 16, 2024

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Difficulty: Easy

Rating: ★★★★★ (3,287 reviews)

Comments: 356 comments

Ingredients (Serves 2)

  • 1 (15-oz/425g) can chickpeas, drained and rinsed (reserve liquid if needed)

  • 1 small lemon (zest and juice)

  • 2–3 tbsp tahini (sesame seed paste)

  • 1 small celery stalk, finely diced

  • 2 green onions, thinly sliced (white and green parts separated)

  • ½ cup alfalfa sprouts

  • 2 large lettuce leaves (e.g., butter lettuce or romaine)

  • ½ ripe avocado, sliced

  • 1 medium tomato, thinly sliced

  • ¼ tsp salt (adjust to taste)

  • ¼ tsp black pepper

  • 1–2 tbsp water or olive oil (optional, to thin consistency)

Instructions

  1. Mash the Chickpeas: In a medium bowl, roughly mash the drained chickpeas with a fork or potato masher, leaving some texture for heartiness.

  2. Whisk the Dressing: Add the lemon zest, lemon juice, tahini, salt, and pepper to the mashed chickpeas. Whisk vigorously until smooth. If the mixture is too thick, gradually add water or olive oil until it reaches a creamy, spreadable consistency (similar to traditional tuna salad).

  3. Mix in Fresh Veggies: Gently fold in the diced celery, white parts of the green onions, and a pinch of green onion greens for color. Taste and adjust seasonings if needed.

  4. Assemble the Sandwich: Toast the bread lightly (optional for crispness). Layer lettuce leaves on the bottom slice, then spoon the chickpea salad evenly over the lettuce. Top with avocado slices, tomato wedges, and alfalfa sprouts. Sprinkle with the remaining green onion greens for a fresh finish. Close with the top bread slice and press lightly.

Pro Tips

  • Meal Prep Friendly: Prepare the chickpea salad up to 24 hours in advance and store it in an airtight container in the fridge. Assemble just before eating for optimal freshness.

  • Leftover Salad Hack: Unused chickpea salad transforms into a savory dip—serve with pita chips, crackers, or carrot sticks.

  • Vegan Variation: For a dairy-free version, omit any dairy (not listed here, but ensure tahini is pure sesame seed paste).

  • Texture Tweaks: Add 1 tsp lemon juice or a pinch of garlic powder for brightness, or swap celery for diced radishes for a peppery kick.

Nutrition (Approximate): Per serving (1 sandwich): Calories ~280, Protein ~11g, Fiber ~9g, Healthy Fats ~12g, Sodium ~350mg.

Note: Recipe adapted from Kay Chun’s original, emphasizing clarity and practicality for home cooks.