MASHED CHICKPEA SALAD SANDWICH
The great Mashed Chickpea Salad works well as a sandwich filler, lettuce wraps, served on a bed of leafy greens or scooped up with sliced colored bell peppers, cucumbers, celery, etc.
Provided by Julie | The Simple Vegansita
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- Sandwich: Using bread, layer the bottom half with leafy greens and the top half with mashed avocado. Spread the chickpea salad on the bottom half and top with the top half. Slice in half and enjoy!
- Wraps: Lay a tortilla on flat surface, add a few leafy greens in the center, top with chickpea salad and roll. Alternatively, stuff pita bread with salad and leafy greens.
- Salad: serve on a bed of leafy greens.
- Dip: Scoop up with crackers or sliced vegetables like cucumbers, bell peppers, celery sticks, etc.
Nutrition Facts : Calories 190 calories, Sugar 1.6 g, Sodium 605.5 mg, Fat 5.3 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 9.5 g, Protein 10 g, Cholesterol 0 mg
SMASHED CHICKPEA SALAD SANDWICH RECIPE
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
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
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 SALAD SANDWICHES
After becoming a vegetarian, I missed certain sandwiches that I used to make on a regular basis. In an effort to substitute, I came up with this faux chicken salad-esque spread that is delicious on whole grain bread or in a pita pocket! It is an easy go-to because I usually have everything in my pantry. Substitute any ingredients that you might use in your chicken or tuna salad!
Provided by Miss_Elaine
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Mix all ingredients, and serve on whole grain bread or in pita pockets with lettuce and tomato.
- Better when made ahead and chilled.
SMASHED CHICKPEA SALAD
Courtesy of Smitten Kitchen, once again. A delicious looking salad/sandwich filling. She, in turn, credits Tom Colicchio for the concept.
Provided by Gianni 23
Categories Spreads
Time 5m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You're not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and enjoy.
Nutrition Facts : Calories 193.9, Fat 8.4, SaturatedFat 1.1, Sodium 936.7, Carbohydrate 25.1, Fiber 4.9, Sugar 0.3, Protein 5.4
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- Place the chickpeas in a bowl and use the back of a spoon to smash about half of them, leaving about half intact for texture. Add the celery, mayonnaise (or yogurt), mustard and a splash of lemon juice, and mix to combine. Season with salt and pepper to taste, and adjust the acidity with more lemon juice as needed.
- Add the crushed red pepper flakes and a tablespoon or two of pepperoncini, and mix to combine. Taste, adding more pepperoncini until the salad is briny to your liking. Add a drizzle of olive oil if the salad seems dry.
- To serve, heap a generous spoonful of the chickpea salad onto a slice of toasted bread, top with some of the scallions and a pinch of flaky salt. Top with another slice of bread or eat as an open-faced sandwich. Note: Any extra chickpea salad will keep in the fridge for up to 3 days.
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