CHICKPEA SALAD SANDWICH
This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept refrigerated. Any leftover salad makes a tasty dip served with tortilla chips or crackers. For a vegan alternative, omit the cheese for sandwiches that still boast layers of flavor.
Provided by Kay Chun
Categories easy, lunch, sandwiches, main course
Time 10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.
- Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve. (Sandwiches may sit at room temperature for 1 to 2 hours before serving.)
CALIFORNIA GRILLED VEGGIE SANDWICH
I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.
Provided by Anonymous
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 36.5 g, Cholesterol 21.9 mg, Fat 23.8 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.4 mg, Sugar 4.7 g
VEGGIE SALAD SANDWICH
This is based off of one of my favorite sandwiches that is sold in a nearby grab 'n go place. Use your favorite tzatziki sauce, if desired.
Provided by Starrynews
Categories Lunch/Snacks
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 16
Steps:
- Split open foccacia bun. Spread tzatziki sauce on top half of bun and cover with provolone slice. Place cheddar slice on bottom half of bun.
- Layer the remaining ingredients over the bottom half of the bun.
- Cover with top half of bun, slice in half, and enjoy!
- For tzatziki sauce: Combine all ingredients and mix well. Allow flavors to blend in fridge overnight. If using the recipe included, it will make more than needed for one sandwich.
Nutrition Facts : Calories 698, Fat 33, SaturatedFat 13.4, Cholesterol 52.1, Sodium 776, Carbohydrate 69.8, Fiber 6.9, Sugar 31.1, Protein 33
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