Chickpea Sandwich Filling Recipes

SMASHED CHICKPEA SALAD SANDWICH RECIPE

Smashed Chickpea Salad Sandwich Recipe image

Tangy, a bit spicy, hearty and creamy, this Smashed Chickpea Salad Sandwich is a delicious way to enjoy nourishing chickpeas. Fabulous as a sandwich or simply as a salad. vegetarian or vegan + optionally gluten free

Provided by Traci York | Vanilla And Bean

Time 10m

Number Of Ingredients 16

Ingredients

1 (425g) Can Chickpeas (drained and rinsed (aka Garbanzo) )
1/4 C (55g) + 1 Tbs Dill Pickles (finely chopped )
1/4 C (35g) Purple Onion (finely chopped, about 1/2 an onion)
2 Tbs (30g) Just Mayo or Vegenaise ( or mayo of choice)
2 1/2 tsp Stone Ground Mustard
1 1/2 tsp Apple Cider Vinegar
1/4 tsp + 1/8 Sea Salt
2 tsp Fresh Dill (fresh-chopped)
1/8 tsp Ground Turmeric (optional for color and health!)
8-10 grinds of fresh Black Pepper
Multigrain Bread or Optional Gluten Free Bread
Sprouts
Kale
Shredded Carrots
Lettuce
Tomatoes

Steps:

Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, mayo, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.
Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.

Nutrition Facts : Calories 385 kcal, Carbohydrate 51 g, Protein 16 g, Fat 14 g, SaturatedFat 2 g, Sodium 611 mg, Fiber 14 g, Sugar 9 g, ServingSize 1 serving

CHICKPEA SALAD SANDWICH RECIPE BY TASTY

Chickpea Salad Sandwich Recipe by Tasty image

Here's what you need: chickpeas, red onion, red bell pepper, vegan mayonnaise, dijon mustard, garlic powder, onion powder, salt, pepper, fresh dill, leafy green, bread

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 3 servings

Number Of Ingredients 12

Ingredients

15 oz chickpeas, 1 can, drained and rinsed
¼ cup red onion, diced
½ red bell pepper, diced
3 tablespoons vegan mayonnaise
½ teaspoon dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
salt, to taste
pepper, to taste
1 tablespoon fresh dill, chopped
leafy green, to serve
bread, sliced, to serve

Steps:

In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
Wrap in parchment paper and secure with rubber band.
Enjoy!

Nutrition Facts : Calories 340 calories, Carbohydrate 42 grams, Fat 12 grams, Fiber 11 grams, Protein 13 grams, Sugar 9 grams

CHICKPEA SALAD SANDWICH

Chickpea Salad Sandwich image

Lunch just got easier. Pop open a can of chickpeas and make this vegetarian take on a chicken salad sandwich. It uses pantry staples and is loaded with fiber and protein. The best part? It's delicious and ready in about 15 minutes.

Provided by Sally Vargas

Categories Dinner Lunch Salad Sandwich Snack Budget Make-ahead Pantry Meal Quick and Easy

Time 15m

Number Of Ingredients 13

Ingredients

1 (15 ounces) can chickpeas, rinsed and drained
2 stalks celery, diced
2 tablespoons capers, rinsed and drained
3 tablespoons mayonnaise
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
2 pinches of black pepper
4 slices sandwich bread
1/2 avocado
2 tablespoons roasted almonds, coarsely chopped
2 to 4 tomato slices
Handful of watercress or other greens, such as lettuce, arugula, or spinach

Steps:

Enjoy: Slice the sandwich in half or leave it whole and serve with chips or a side salad. Leftovers? You may have extra chickpea salad depending on the size of your bread. Enjoy it the next day in a salad, with crackers or on a single slice of bread for a hearty snack.

Nutrition Facts : Calories 788 kcal, Carbohydrate 75 g, Cholesterol 9 mg, Fiber 23 g, Protein 25 g, SaturatedFat 7 g, Sodium 1252 mg, Sugar 11 g, Fat 48 g, ServingSize 2 sandwiches, UnsaturatedFat 0 g

VEGETARIAN CHICKPEA SANDWICH FILLING

Vegetarian Chickpea Sandwich Filling image

Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato. Other raw, chopped vegetables can be substituted for the celery. Your favorite salad dressing can be substituted for the mayo.

Provided by FISHLOVE

Categories Main Dish Recipes Sandwich Recipes

Time 20m

Yield 3

Number Of Ingredients 7

Ingredients

1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
½ onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste

Steps:

Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 43.5 g, Cholesterol 1.7 mg, Fat 5.8 g, Fiber 8.5 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 576.1 mg, Sugar 1.2 g

VEGETARIAN CHICKPEA SANDWICH FILLING

Vegetarian Chickpea Sandwich Filling image

Serve on crusty wholemeal rolls or pita bread, with lettuce and tomato. Other raw, chopped vegetables can be substituted for the celery. Your favorite salad dressing can be substituted for the mayo.

Provided by Chef Sunshine

Categories Lunch/Snacks

Time 10m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper

Steps:

Drain and rinse chickpeas.
Pour chickpeas into a medium size mixing
bowl and mash with a fork.
Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

CHICKPEA SANDWICH FILLING

Chickpea Sandwich Filling image

I love tofu. But this chickpea sandwich is much more satisfying than the typical "mock tuna" salad made with tofu. Sure it is simple, but so delicious and satisfying. This is not my recipe--I got it from another site, changing one or two things. You can add other vegetables, pickles or any of your other favorites to suit your taste.

Provided by Somogirl

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

1 (19 ounce) can chickpeas
1 stalk celery, chopped
1/2 cup red onion, chopped
1 tablespoon mayonnaise
1 teaspoon dried dill weed
salt & pepper

Steps:

Drain & rinse chickpeas.
Mash in medium size bowl with fork.
Add celery, onion, dill and mayo.
Mix and add salt & pepper and more mayo, if desired.
Best on toasted wheat bread.

Nutrition Facts : Calories 370.1, Fat 5.6, SaturatedFat 0.7, Cholesterol 1.9, Sodium 875.8, Carbohydrate 67.6, Fiber 12.8, Sugar 2.5, Protein 14

CHICKPEA SALAD SANDWICHES

Chickpea Salad Sandwiches image

Chickpeas are high in fiber and protein, so they're the perfect snack. I like the taste of them because they remind me a little bit of black-eyed peas, which I love! Combine them with avocado, a little mayo, and a dash of lime juice, and you've got a light-tasting summer salad that will really fill you up. Yum!

Provided by Trisha Yearwood

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
1 large ripe avocado, peeled and pitted
1/4 cup finely chopped green onion
1/4 cup freshly squeezed lime juice (about 2 limes)
2 tablespoons mayonnaise
2 tablespoons yellow mustard
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper, optional
4 whole-wheat pitas
1/2 English cucumber, sliced thin, for serving
Sprouts, for serving
Sliced radishes, for serving
Green leaf lettuce, shredded, for serving

Steps:

For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, mayonnaise, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce.

Nutrition Facts : Calories 579, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 990 milligrams, Carbohydrate 90 grams, Fiber 21 grams, Protein 22 grams, Sugar 10 grams

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Roughly mash the chickpeas with the back of a strong fork, potato masher or pastry blender. The better you mash them, the better they will hold together.
To the chickpeas, add celery, red onion, sweet or dill pickles or relish, vegan mayo, dijon, garlic + onion powder, turmeric, and salt (shown above). Feel free to add a squeeze of lemon juice.
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Put the carrots and celery into a food processor fitted with a chopping blade. Pulse until they are mostly finely chopped; a few larger pieces won’t make a difference.
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