Ranch Chickpea Salad Sandwiches
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 390
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 7 milligrams
- Sodium
- 797 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 12 grams
- Protein
- 13 grams
- Sugar
- 8 grams
- Total: 25 min
- Active: 25 min
Ingredients
1/4 cup finely chopped red onion (about 1/2 small red onion)
1 tablespoon plus 2 teaspoons fresh lemon juice
1 15-ounce can chickpeas, drained and rinsed
1/3 cup ranch dressing
Kosher salt and freshly ground pepper
1/2 cup finely chopped celery
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
8 slices multigrain bread, toasted
4 to 8 leaves Bibb or Boston lettuce
1 ripe avocado, thinly sliced
Ranch tortilla chips or dill pickle potato chips, for serving
Dill pickles, for serving
Directions
- 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.