Chickpea Salad Sandwich with Fresh Veggies and Herbs
A delightful Chickpea Salad Sandwich with Fresh Veggies and Herbs, offering a protein-packed, healthy vegan alternative.
Equipment
- mixing bowl
Ingredients
- 1 can (15-ounce) chickpeas drained and rinsed
- 1 rib celery chopped
- 1 medium carrot peeled and chopped
- 1 medium Persian cucumber chopped
- 4 medium radishes chopped
- 2 stalks green onions trimmed and chopped (both white and green parts)
- ¼ cup Kalamata olives pitted and chopped
- ¼ cup Castelvetrano olives pitted and chopped
- 1 cup fresh parsley chopped leaves
- ¼ cup fresh mint chopped leaves
- 1 recipe Dijon Vinaigrette see note
- 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. Save any remaining vinaigrette in the fridge for up to two weeks. To meal prep this sandwich, store the dressing and chickpea mixture in separate containers in your fridge, then dress/toast only the amount you want.
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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