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    Home » recipes » Sandwiches » Chickpea Salad Sandwich

    by Kathy Patalsky · updated: Mar 23, 2020 · published: Sep 12, 2012 · About 3 minutes to read this article. Leave a Comment

    Chickpea Salad Sandwich


    This Chickpea Salad Sandwich is kind of amazing. Not only is it totally delicious, but super duper fast and easy. Whip this recipe up in the morning and have it chilled to perfection by lunchtime. A quick toasting of bread – a slather of the “tuna” salad on some toast and lunch is done. Add fresh tomato, a sprinkle of hemp seeds, sliced onion or crunchy sprouts if you’d like.

    The Flavors? Rustic garbanzo beans, bright lemon, creamy garlic, refreshing celery and an accent of black pepper. Add some ocean-y flavor if you’d like with crushed nori sheets or kelp sprinkle or Old Bay spice. This is one of my long-time lunchtime faves!..

    Chickpeas are super satisfying and have a nice nutty flavor. They are perfect for making a smashed salad filling for sandwiches, pitas and even for eating straight from the bowl. This recipe is lemony and light with loads of crunch from the celery.

    Chickpea Salad Sandwich

    By Kathy PatalskyPublished 09/11/2012Tuna Fish-Free Sandwich
    This easy chickpea ‘tuna’ lunch salad makes for a delicious sandwich. Rustic garbanzo beans, bright lemon, creamy garlic, refreshing celery and an accent of black pepper.

    Ingredients

    • 1 16 ounce can garbanzo beans, drained / rinsed well
    • ½ large juicy lemon, squeezed + pinch of zest
    • 2-3 tablespoon garlic hummus or tahini sauce or vegan mayo
    • 1 ¼ cups celery, chopped
    • salt + pepper to taste
    • optional: nutritional yeast, to taste
    • optional: Old Bay spice or crushed nori wraps (seaweed), to taste, for an ocean flavor
    • optional: pinch of cayenne or red pepper flakes for spiciness

    Instructions

    1. Open, drain and rinse your beans. Add to large mixing bowl and mash well with a fork.
    2. Add in the hummus/tahini/or mayo, lemon juice and some salt and pepper – a few pinches. Toss well and taste test. Season as desired. Add in optional spices, nutritional yeast, etc as desired.
    3. Fold in the celery.
    4. Cover and chill in the fridge for at least twenty minutes to allow the flavors to marinate and chill a bit.
    5. Serve on toast, over salads or on crackers. Enjoy!

    Yield: 3 cupsPrep Time: 00 hrs. 05 mins. Cook time: 00 hrs. 08 mins. Total time: 13 mins.

    Nutrition

    • Calories: 116
    • Totalcarbs: 18
    • Dietaryfiber: 5
    • Protein: 6

    Tags: sandwich,hummus,chickpeas,tuna,vegan,vegetarian,lunch,recipe,celery,sandwich

    Also check out my almond-based “tuna” – my Tu-Nut Sandwich

    Video. This is not the exact recipe, but close..

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    pin-it for later!

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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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