CHICKPEA SALAD SANDWICHES
This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 sandwiches (1 1/2 cups chickpea salad)
Number Of Ingredients 11
Steps:
- Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt and several grinds of pepper in a large bowl with a fork or potato masher, scraping down the sides of the bowl with a rubber spatula as needed, until the chickpeas are crushed and the salad is slightly chunky. Taste and adjust the seasoning with salt and pepper.
- Spread the salad onto 2 slices of the bread, top with the pepitas and baby kale and then sandwich with the remaining 2 slices bread. Serve immediately.
CHICKPEA SUB SANDWICH
Prepare yourself for a few rousing verses of "For She's a Jolly Good Fellow," sung by the vegetarians in your group. Far from a limp and wilted also-ran or meatless mystery, this sandwich packs brightness (chickpeas gently mashed with lemon juice, lemon zest, and olive oil) as well as a mix of textures from the cheese, eggs, and fennel shavings.
Provided by Martha Stewart
Categories Lunch Recipes
Number Of Ingredients 8
Steps:
- Slice baguette horizontally, and spread both sides with remoulade. Mash chickpeas with lemon juice, zest, and olive oil, to taste. Layer one side with remaining ingredients, and top with the other half of baguette.
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
CHICKPEA SANDWICH
Provided by Food Network
Time 1h25m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the patties: Lightly oil 1 quarter-size sheet pan and keep in a warm place. In a heavy-bottomed pot over high heat, mix the chickpea flour, salt, cumin, black pepper and cayenne. Gradually add 2 1/2 cups water while stirring with a flat-bottomed wooden spatula. Avoid lots of lumps of flour, but a few are ok. While stirring almost constantly, gradually lower the heat as the mixture thickens. Add the parsley when most of the water has been absorbed. Once it is thickened and the mixture pulls away from the sides and bottom of the pot when you stir it, it is done. It should take 10 to 15 minutes. Transfer the patty mixture to the sheet pan and spread it evenly, covering the entire pan. (Optional: Also oil the bottom of another pan and place it on top of the patty mixture. Press firmly to create a smooth, even surface, then remove.) Cool completely. For the squash: Preheat the oven to 350 degrees F. Cut the squash in half lengthwise and remove the seeds. Cut crosswise into 1/4-inch slices (when delicata first come into season you can eat the skin). Toss with a little olive oil and a pinch of black pepper, place on a sheet pan and bake until easily pierced with a knife, 10 to 15 minutes. Keep these warm. For the aioli: Add the mustard, garlic, egg yolks, lemon zest and lemon juice to a food processor and puree. With the unit running, slowly drizzle in the olive oil until all is used. It should form a thick emulsion, like mayonnaise. Cool completely. For the slaw: Toss the carrots and radishes with the oil and vinegar. Season with salt and pepper. Keep at room temperature. Now for the sandwiches! Fill a deep-fat fryer with vegetable oil (alternatively use rice bran oil) and set to 350 degrees F. (If preferable, bake or grill the patties as you would polenta.) Slice the rolls in half to open them, lightly brush with olive oil and toast them either on a grill or in the broiler of an oven. Take the sheet pan of chickpea and cut into 12 pieces. For each sandwich, drop 2 of the patties into the fryer until they are crispy and begin to brown, about 4 minutes. Spread aioli on each side of the roll, then place salad greens on each side. Cover 1 side with the carrot radish slaw, then place 3 to 4 slices of roasted squash on top. Remove the patties from the fryer, drain on paper towels and lightly salt them. Place them over the squash and close the sandwich up! This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.;
BEETROOT, HUMMUS & CRISPY CHICKPEA SUB SANDWICH
Load up a sub with homemade hummus, beetroot, chickpeas and salad to make this filling vegan sandwich. An ideal lunch for when hunger strikes
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Snack
Time 20m
Number Of Ingredients 7
Steps:
- Blitz the whole beetroot, ¾ of the chickpeas, 2 tbsp pesto and 1 tbsp oil in a food processor with some seasoning until you have a thick, smooth hummus. Heat the ciabatta following the pack instructions.
- Fry the remaining chickpeas in a little oil until crisp, then set aside. Toss the salad leaves with the remaining pesto and a splash of vinegar. Slice the rolls, then assemble the sandwiches with the hummus, beetroot slices, salad leaves and fried chickpeas.
Nutrition Facts : Calories 639 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 16 grams sugar, Fiber 14 grams fiber, Protein 24 grams protein, Sodium 1.6 milligram of sodium
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