Chickpea Salad Sandwich
Updated February 15, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 tablespoons extra-virgin olive oil
6 tablespoons tahini
3 tablespoons fresh lemon juice
½ teaspoon grated garlic
Salt and black pepper
2 (15-ounce) cans chickpeas, rinsed and drained
½ cup finely chopped celery
½ cup finely chopped scallions
½ cup freshly grated Parmesan cheese
8 slices multigrain sandwich bread
Mayonnaise, as needed
8 butter lettuce leaves
1 packed cup alfalfa sprouts
1 avocado, thinly sliced
1 large tomato, thinly sliced
Nutritional analysis per serving (4 servings)
91 grams carbs; 13 milligrams cholesterol; 939 calories; 27 grams monosaturated fat; 11 grams polyunsaturated fat; 10 grams saturated fat; 53 grams fat; 23 grams fiber; 1119 milligrams sodium; 34 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.
- Step 2
Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve. (Sandwiches can sit at room temperature for 1 to 2 hours before serving.)
Private Notes
Comments
A few churns in a food processor will make the chickpeas become similar in texture to tuna. Then doctor it up as you like. Ingredients listed here are good. I’ve been making this for years, calling it “Vegan tuna.” A family fave!
Definitely put chickpeas in a bowl of water, agitate a bit with your hands, and skim the skins off the top of the water, then drain. Makes for a more pleasant eating experience and super quick.
It may not need any oil at all once you put in all of that tahini.
We just had the chickpea mixture over greens as an easy dinner, and we'll definitely keep this in the rotation! I forgot to put the cheese in, but I didn't feel like it was missing anything.
I love this recipe. I make it as written every two weeks. It's so good there are times I will skip the bread and serve it with just lettuce, avocado and sliced tomatoes. Also good on a low carb wrap. This recipe is addicting!
Wow, surprisingly delicious! The acidity of the tomato, avocado & sprouts was just delightful on Trader Joe's wheat sourdough. I omitted fresh garlic for powdered garlic. Will definitely make this again & again.