Smashed Chickpea Salad Sandwich Food

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MASHED CHICKPEA SALAD SANDWICH



MASHED CHICKPEA SALAD SANDWICH image

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

1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1/2 cup celery, sliced
1/2 cup carrots, diced
1/4 cup scallions, sliced
1/3 cup vegan mayo (1/4 - 1/3 cup or so hummus or tahini + 2 - 3 tablespoons water), see notes
1 - 2 tablespoons dijon mustard (stoneground ok too)
1/4 teaspoon garlic powder
salt + pepper, to taste
juice of 1 lemon, optional (adds brightness)
small handful pepitas (pumpkin seeds), optional
paprika (regular or smoked paprika), to garnish
Bread of choice or tortillas
Leafy lettuce
mashed avocado

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



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

Categories     Dinner     Lunch     Snack

Time 10m

Number Of Ingredients 16

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

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 SANDWICHES



Chickpea Salad Sandwiches image

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

1 (15 ounce) can chickpeas, drained and slightly mashed
2 small celery ribs, with their leaves
1/4 cup chopped water chestnut
2 tablespoons finely chopped onions (or to taste)
1 tablespoon pickle relish
1 tablespoon mayonnaise (or vegannaise)
1 teaspoon dry ranch dressing mix
1 teaspoon dried parsley
salt and pepper

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



Smashed Chickpea Salad image

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

1 (15 ounce) can chickpeas, drained and rinsed
2 tablespoons pitted halved and very thinly sliced black olives
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
1/2 zest and lemon, juice of
1 teaspoon salt
3 grinds black pepper
2 tablespoons olive oil

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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