Go Back
A diagonally cut chickpea salad sandwich on a light wood kitchen table
Print

Chickpea Salad Sandwich

This chickpea salad sandwich recipe is a delicious and healthy alternative to traditional tuna or egg salad sandwiches. Made with chickpeas, tahini, lemon juice, and vegetables, it's perfect for lunch or dinner.
Course Dinner, lunch
Cuisine American
Keyword chickpea salad sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 535kcal
Author C. Sophie

Equipment

  • Medium mixing bowl
  • Small bowl
  • Whisk
  • Spatula
  • Toaster or toaster oven

Ingredients

Chickpea Salad

  • 1 (15-ounce) can chickpeas rinsed and drained
  • 2 tablespoons tahini
  • 1 tablespoon light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 cup celery finely diced
  • 2 scallions thinly sliced
  • 1 tablespoon capers drained
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper

Sandwich

  • 4 slices multigrain bread toasted
  • 1/2 cup fresh arugula
  • 1 medium tomato sliced

Instructions

  • Place the rinsed and drained chickpeas in a medium mixing bowl. Use a fork or a potato masher to crush the chickpeas until roughly half of them are broken down into a coarse paste while the remainder stay in chunky pieces for texture.
  • In a separate small bowl, whisk together the tahini, light mayonnaise, lemon juice, Dijon mustard, and minced garlic until the dressing is smooth and emulsified.
  • Pour the tahini dressing over the mashed chickpeas. Add the diced celery, sliced scallions, and drained capers to the bowl.
  • Season the mixture with kosher salt and black pepper. Stir thoroughly with a spatula until the vegetables are evenly distributed and the salad is well-bound.
  • Place two slices of toasted multigrain bread on a clean work surface. Spoon a generous portion of the chickpea salad onto each slice, spreading it evenly to the edges.
  • Layer the fresh arugula and tomato slices over the chickpea mixture. Top with the remaining bread slices.
  • Press down lightly on the sandwiches to set the filling, slice diagonally with a serrated knife, and serve immediately.

Notes

Nutritional Information:
  • Calories: 535 per serving
  • Protein: 19g
  • Fat: 25g
  • Saturated Fat: 3.5g
  • Cholesterol: 0mg
  • Sodium: 820mg
  • Carbohydrates: 65g
  • Fiber: 14g
  • Sugar: 7g
 
Tip: To prevent the sandwich bread from getting soggy, toast the bread thoroughly and apply a thin layer of mayonnaise or a plant-based spread to both slices to create a moisture barrier.