GARDEN VEGGIE CHICKPEA SALAD SANDWICH

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This tasty Garden Veggie Chickpea Salad Sandwich is a plant-based powerhouse of a lunch! Make it in advance for a party or picnic or to take along as an easy weekday lunch for work or school.

This sandwich is the BEST!

One more fun reality about this formula? Everybody can appreciate it!

Alright fine, everybody with the exception of my basic paleo peeps who don’t do vegetables. Man they’re passing up a major opportunity at this moment! This crunchy chickpea salad is veggie lover with a super simple trade to make it vegetarian. It’s additionally without dairy and sans gluten and stuffed to the edge with everything veggie.

Regardless of whether you attack your nursery, your nearby rancher’s market, or even the supermarket produce passageway, this serving of mixed greens makes certain to shake your plate and veg up your eats!

This tasty Garden Veggie Chickpea Salad Sandwich is a plant-based powerhouse of a lunch! Make it in advance for a party or picnic or to take along as an easy weekday lunch for work or school.

  • COURSE MAIN COURSE
  • CUISINE AMERICAN
  • KEYWORD GARDEN VEGGIE CHICKPEA SALAD SANDWICH
  • PREP TIME 15 MINUTES
  • TOTAL TIME 15 MINUTES
  • SERVINGS 4 SERVINGS
  • CALORIES 309 KCAL
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Ingredients

FOR THE SALAD:

  • 15 oz canned chickpeas, drained + rinsed
  • 3 stalks green onion
  • 2 stalks celery
  • 1/4 cup chopped shredded carrots
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup store bought or homemade mayonnaise vegan or regular
  • 1-2 tsp dijon mustard
  • 1 tsp yellow mustard
  • 1/8 tsp dried dill or fresh, to taste
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 3 TBSP unsalted roasted sunflower seeds
  • 2 TBSP fresh chopped basil plus extra to taste

FOR THE SANDWICH:

  • multi-grain sandwich bread
  • arugula or romaine lettuce
  • extra basil as desired
  • optional tomatoes and/or red onion

TASTY SANDWICH SPREAD OPTIONS

  • spicy mustard
  • hummus
  • mayo

Instructions

  1. Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. You could also use a food processor and skip the arm workout!
  2. Chop your green onion, celery, shredded carrots, pepper, and pickles.
  3. Add to the bowl with your chickpeas, then add mayo, dijon, yellow mustard, dill, salt, and pepper. Stir well to coat.
  4. Fold in sunflower seeds and basil (as much or as little as you’d like) and adjust any ingredients to taste.
  5. Pile high on bread with all your sandwich fixings or enjoy as a wrap, with crackers, on a salad, or simply dive into the bowl spoon-first – anything goes!
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Recipe Notes

  • This makes a FABULOUS make-ahead dish for lunches during the week and is great on the go too. Pack a sandwich or salad for lunch/school or make it ahead to serve at a party or picnic.
  • The salad will be great for approx. 4 days in the refrigerator so make it for now, or for later!
  • Nutrition facts below are an estimate provided by an online nutrition calculator. Simply adjust as needed based on extras and swaps! xo

NUTRITION FACTS

AMOUNT PER SERVING
CALORIES 309 | CALORIES FROM FAT 135 % | DAILY VALUE* | FAT 15G 23% | SATURATED FAT 1G 6% | SODIUM 281MG 12% | POTASSIUM 479MG 14% | CARBOHYDRATES 33G 11% | FIBER 9G 38% | PROTEIN 11G 22% | VITAMIN A 1925IU 39% | VITAMIN C 16.3MG 20% | CALCIUM 79MG 8% | IRON 3.6MG20%

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