Description
This creamy no-mayo chickpea salad sandwich features mashed chickpeas combined with crunchy vegetables, fresh herbs, and a tangy Greek yogurt dressing. It’s a quick, filling, and nutritious option perfect for an easy and healthy lunch.
Ingredients
Chickpea Salad
- 2 cans (400 g each) chickpeas, drained and rinsed
- 1/3 cup Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 celery stalk, finely diced
- 1/4 cup red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tbsp chopped fresh dill
- 1/4 tsp garlic powder
- Salt and black pepper to taste
Sandwich Assembly
- 8 slices whole-grain bread
- Lettuce leaves
- Tomato slices
Instructions
- Mash Chickpeas: Add the drained and rinsed chickpeas to a large mixing bowl. Using a fork, roughly mash them leaving some chickpeas whole for a pleasant texture.
- Mix Dressing and Veggies: Add Greek yogurt, Dijon mustard, lemon juice, finely diced celery, red onion, chopped parsley, fresh dill, and garlic powder to the bowl. Stir everything until well combined to create the creamy chickpea salad.
- Season: Add salt and black pepper according to taste. Mix thoroughly to ensure the seasoning is evenly distributed.
- Assemble Sandwiches: Spread the chickpea salad evenly over four slices of the whole-grain bread. Layer with fresh lettuce leaves and tomato slices on top.
- Complete & Serve: Top each sandwich with the remaining bread slices. Cut sandwiches in half if desired, then serve immediately or refrigerate for later.
Notes
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- Add diced pickles or shredded carrots to the chickpea salad for an extra crunch and flavor boost.
- The chickpea salad mixture can be stored covered in the refrigerator for up to 3 days without losing freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Sandwich
- Method: No-Cook
- Cuisine: American-inspired
