Chickpea Sandwich Filling Food
CHICKPEA SALAD SANDWICH RECIPE BY TASTY
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
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
VEGETARIAN CHICKPEA SANDWICH FILLING
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
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
CHICKPEA SANDWICH FILLING
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
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
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
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
VEGETARIAN CHICKPEA SANDWICH FILLING
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
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.
JERUSALEM CHICKPEA SANDWICH FILLING
Provided by Lorna Sass
Categories Sandwich Food Processor Vegetable Side Picnic Vegetarian Kid-Friendly Back to School Lunch Legume Chickpea Vegan Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield makes about 2 cups (enough for 4 sandwiches)
Number Of Ingredients 5
Steps:
- Pulse the celery in a food processor until coarsely chopped. Add the chickpeas, 5 tablespoons sauce, 2 tablespoons lemon juice, and salt. Pulse to create a coarse puree. Taste and add more sauce, lemon juice, and/or salt as needed.
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- Drain and rinse chickpeas. Using a fork or a potato masher, mash them in a bowl. You could also pulse them in a food processor (not too long though, otherwise you'll end up with hummus).
- Add onion, celery, lemon juice, salt & pepper, vegan mayo and mix well to combine. That's literally it. Now is the best time to season to taste.
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5/5 (6)Calories 277 per servingCategory Lunch, Main Course
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5/5 (6)Calories 277 per servingCategory Lunch, Main Course
- Mash the chickpeas using one of the methods described above (potato masher, food processor, serrated "cookie cutter", pastry cutter).
- Finely chop the onion (1/4 C), celery (1/3 C) and pickles (1/3 - 1/2 C) and stir into the chickpeas.
- Stir in pickle juice (1 1/2 tbsp) and hummus (2/3 - 3/4 C). Add extra hummus to reach desired texture/ creaminess.
- Stir in the spices. Spices are to taste so add more if you like. Salt, paprika, onion powder and garlic powder are other tasty options.
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