Chickpea Salad Sandwich with Fresh Veggies and Herbs
This Chickpea Salad Sandwich with Fresh Veggies and Herbs is a healthy vegan alternative, inspired by a classic egg salad sandwich.
Equipment
- mixing bowl
Ingredients
- 1 15-ounce can chickpeas drained and rinsed
- 1 rib celery chopped
- 1 carrot peeled and chopped
- 1 Persian cucumber chopped
- 4 radishes chopped
- 2 green onions trimmed and chopped (both white and green parts)
- ¼ cup Kalamata olives chopped
- ¼ cup Castelvetrano olives chopped
- 1 cup fresh parsley leaves chopped
- ¼ cup fresh mint leaves chopped
- 1 Dijon Vinaigrette see note for recipe
- 8 slices whole grain bread toasted
Instructions
- Add the chickpeas to a large mixing bowl and lightly mash them with the back of a fork. To the bowl, add the celery, carrot, cucumber, radish, green onion, olives, parsley, and mint. Season with a big pinch of salt and pepper and toss gently to combine.
- Add as much of the dressing as you like, making sure you coat all the chickpeas and veggies well. Toss to combine.
- Spoon the chickpea mixture over 4 of the toasted bread slices and top with the remaining 4 slices of bread. Enjoy!
Notes
I typically use the whole ¾ cup of vinaigrette but you can start with half the amount and go from there. Save any remaining vinaigrette in the fridge for up to two weeks.
Nutrition
Serving: 1sandwichCalories: 278.7kcalCarbohydrates: 43.1gProtein: 13.2gFat: 6.9gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 2.8gSodium: 834.2mgPotassium: 497.1mgFiber: 10gSugar: 3.9gVitamin A: 4094IUVitamin C: 24mgCalcium: 177.8mgIron: 4.1mg
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