Ingredients

1½ cups cooked chickpeas, drained and rinsed

2 tablespoons tahini

1 teaspoon Dijon mustard

½ garlic clove

1 teaspoon capers

1 green onion, chopped

2 tablespoons chopped cilantro

2 tablespoons fresh lemon juice

Sea salt and freshly ground black pepper

Handful of thin green beans, trimmed

1 soft baguette, sliced in half

8 to 10 Kalamata olives, pitted and sliced in half

Thinly sliced red onion, rinsed and dried

Vegan mayo (or regular mayo), for spreading

¼ English cucumber, thinly sliced

1 radish, thinly sliced

6 to 8 fresh basil leaves

Sea salt and freshly ground black pepper

Instructions

Step 1: In a food processor, combine chickpeas, tahini, Dijon mustard, garlic, capers, green onion, cilantro, lemon juice, and a pinch of salt and pepper. Pulse until ingredients are mixed but still textured—avoid pureeing into a paste. Season to taste.

Step 2: Bring a small pot of salted water to a boil. Prepare a bowl of ice water nearby. Add green beans to boiling water and cook for 1½ minutes, then transfer immediately to the ice water to stop cooking. Once cooled, drain, pat dry, and chop into 1-inch pieces.

Step 3: Spread the chickpea salad evenly over one half of the baguette. Press chopped green beans into the chickpea mixture. Layer sliced olives and red onion on top.

Step 4: Spread a layer of mayo on the other half of the baguette. Add cucumber slices, radish slices, and fresh basil leaves. Season with salt and pepper as desired.

Step 5: Press the two halves together gently, slice into portions, and serve immediately for best freshness and flavor.

Tips & Variations

For extra creaminess, add a spoonful of avocado to the chickpea salad before pulsing.

Swap cilantro for fresh parsley or dill if you prefer a different herb flavor.

Try whole grain or sourdough bread instead of a baguette for a heartier sandwich.

For a spicy kick, add a pinch of cayenne pepper or a drizzle of hot sauce to the chickpea mixture.

Storage

Store any leftover chickpea salad in an airtight container in the refrigerator for up to 3 days. The assembled sandwich is best enjoyed fresh but can be wrapped tightly and kept in the fridge for a few hours. If stored, you may want to add fresh veggies right before eating to keep them crisp. Reheat neither the assembled sandwich nor the veggies to maintain texture and flavor.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just be sure to drain and rinse them well before use to remove excess sodium and improve flavor.