Description
A vibrant and healthy Chickpea Salad Sandwich featuring a creamy, tangy chickpea salad mixed with fresh herbs and vegetables, served on a soft baguette with crisp green beans, olives, and a variety of fresh toppings for a satisfying plant-based meal.
Ingredients
Scale
Chickpea Salad
- 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, to taste
Sandwich Components
- 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, to taste
Instructions
- Prepare Chickpea Salad: In a food processor, combine chickpeas, tahini, Dijon mustard, half a garlic clove, capers, chopped green onion, cilantro, lemon juice, and a pinch of sea salt and black pepper. Pulse the mixture until ingredients are well combined but still textured (do not puree). Taste and adjust seasoning as needed.
- Blanch Green Beans: Bring a small pot of salted water to a boil. Prepare a bowl of ice water nearby. Drop the trimmed green beans into the boiling water for 1½ minutes, then immediately transfer them to the ice water to stop cooking. Once cooled, drain, pat dry, and chop the green beans into 1-inch pieces.
- Assemble Sandwiches: Spread the prepared chickpea salad evenly on one half of the sliced baguette. Press chopped green beans firmly into the salad layer. Top with Kalamata olives and thin slices of rinsed red onion. Spread a layer of mayo on the other half of the baguette, then layer with thin cucumber slices, radish slices, and fresh basil leaves. Season with additional sea salt and black pepper to taste. Press the two halves together gently, slice as desired, and serve immediately.
Notes
- For extra creaminess, add an additional tablespoon of tahini or a splash of olive oil to the chickpea salad.
- Using freshly cooked chickpeas yields the best texture, but canned chickpeas rinsed and drained well work fine.
- Blanching green beans keeps them crisp and vibrant, adding a nice textural contrast to the sandwich.
- You can substitute the baguette with whole-grain bread or wraps for a healthier option.
- Optional: Add avocado slices for extra richness and nutrients.
- Store leftover chickpea salad in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: chickpea salad sandwich, vegan sandwich, Mediterranean sandwich, plant-based lunch, healthy sandwich, tahini chickpea spread
