Best Chickpea Salad Sandwiches Recipes

DILLY CHICKPEA SALAD SANDWICHES

Steps:

• Place chickpeas in a large bowl; mash to desired consistency. Stir in onion, celery, mayonnaise, mustard, dill, vinegar, salt, paprika and pepper. Spread over each of 6 bread slices; layer with toppings of your choice and remaining bread.

RANCH CHICKPEA SALAD SANDWICHES

Steps:

• Rinse the red onion under cold water; transfer to a small bowl. Add 1 tablespoon lemon juice and let stand 5 to 10 minutes.
• Meanwhile, combine the chickpeas, ranch dressing, a pinch of salt and a generous grinding of pepper in a large bowl. Smash together with a potato masher or sturdy fork until the chickpeas are in small pieces. Add the red onion, celery, parsley, dill, 1 teaspoon lemon juice and salt and pepper to taste; stir to combine.
• Lay out 4 slices of bread and top each with 1 or 2 lettuce leaves. Spread the chickpea salad (about 1/2 cup per sandwich) in an even layer on top. Season the avocado slices lightly with salt and pepper and drizzle with the remaining 1 teaspoon lemon juice. Divide the avocado among the sandwiches and top each with a second piece of bread. Serve the sandwiches with chips and pickles.

CHICKPEA SALAD SANDWICHES

Steps:

• Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt and several grinds of pepper in a large bowl with a fork or potato masher, scraping down the sides of the bowl with a rubber spatula as needed, until the chickpeas are crushed and the salad is slightly chunky. Taste and adjust the seasoning with salt and pepper.
• Spread the salad onto 2 slices of the bread, top with the pepitas and baby kale and then sandwich with the remaining 2 slices bread. Serve immediately.

CHICKPEA "TUNA" SALAD SANDWICHES

Steps:

• Pulse nori in a blender until it's a fine powder. Set aside to let dust settle.
• Mash chickpeas with a sturdy fork or a small-holed potato masher (chickpeas slip through larger, zigzag-type mashers) in a large bowl until most are broken up. Do not overmash--they should retain some texture.
• Stir in mayo and mash a little more. Stir in nori powder, carrot, celery, onion, dill, salt, and pepper. Cover and chill at least 15 minutes or up to 3 days.
• For the sandwiches, slather toast with mayo (about 1 1/2 teaspoons per slice). Layer salad, lettuce, and tomato between toast slices. Cut sandwiches in half diagonally.

CHICKPEA SALAD SANDWICHES

Steps:

• Mix red onion, green onions, garlic scapes, red bell pepper, carrots, celery, English cucumber, zucchini, chickpeas, capers, paprika, cayenne pepper, and Italian dressing together in a large bowl. Season with salt and ground black pepper.
• Drizzle olive oil on one side of each bread slice and spread chickpea mixture on half the slices. Top with second piece of bread to make a sandwich.

CHICKPEA SALAD SANDWICHES

Steps:

• Mix all ingredients, and serve on whole grain bread or in pita pockets with lettuce and tomato.
• Better when made ahead and chilled.

CHICKPEA SALAD SANDWICHES WITH POTATO CHIPS & PICKLES

Steps:

• Add the chickpeas, 1/4 cup chopped pickles, onion, mayonnaise, mustard, celery salt if using, kosher salt, and black pepper to a small bowl. Using a fork or potato masher, smash the chickpeas while mixing and mashing the ingredients together. You're not looking for hummus-consistency; just a nice, spreadable, chunky salad will do.
• Divide filling between two slices of bread (you may have enough to make more sandwiches, depending on your preference and the size of your bread). Spread to within about 1/2 inch of the edge of the bread. Add lettuce if using, pickle slices, and potato chips. Top with remaining bread. Smush down a bit, cut in half, and serve.

CHICKPEA SALAD SANDWICHES

Steps:

• For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, mayonnaise, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
• For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce.

LENTIL & CHICKPEA SALAD SANDWICHES

Steps:

• Lightly mash chickpeas with a fork. Add the lentils, finely chopped vegetables, dill, lemon juice, mayo, nutritional yeast, salt or black salt, and pepper. Mix thoroughly with a fork.
• Blend 1⁄3-½ of the mixture with a food processor or immersion blender, and mix back in, to even out the texture. Chill salad for 3+ hours before serving.
• Make sandwich by scooping 1⁄3-1/2cup of salad onto one slice of bread and lay 1 or 2 leaves of lettuce on the other slice of bread. Close the sandwich, slice diagonally and enjoy!