Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chickpea Salad Sandwiches
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 sandwiches (1 1/2 cups chickpea salad)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 196
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 367 mg
This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 sandwiches (1 1/2 cups chickpea salad)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 196
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 367 mg
Ingredients
Directions
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17m
Easy
CLASS
- 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.
