Chickpea Salad Sandwich
A fresh, protein-rich vegan chickpea salad sandwich featuring creamy tahini dressing, vibrant herbs, crisp green beans, and a medley of fresh vegetables layered inside a soft baguette. Quick to prepare and perfect for make-ahead lunches.
Equipment
- 1 Food processor
- 1 Small Pot (for blanching)
- 1 Mixing Bowl (for ice water bath)
- 1 Sharp Chef’s Knife
- 1 Cutting board
Ingredients
For the Chickpea Salad:
- 1½ cups cooked chickpeas rinsed and drained
- 2 tablespoons tahini paste
- 1 teaspoon Dijon mustard
- ½ clove garlic minced
- 1 teaspoon capers chopped
- 1 green onion finely chopped
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons freshly squeezed lemon juice
- Sea salt to taste
- Freshly ground black pepper to taste
For the Sandwich Assembly:
- A handful of green beans trimmed
- 1 soft baguette split horizontally
- 8 to 10 Kalamata olives pitted and halved
- Thin slices of red onion rinsed and patted dry
- Vegan mayonnaise or regular mayonnaise for spreading
- ¼ English cucumber thinly sliced
- 1 radish thinly sliced
- 6 to 8 fresh basil leaves
- Sea salt and freshly ground black pepper to season
Instructions
- Prepare the Chickpea Salad Mixture: In a food processor, combine the drained chickpeas, tahini, Dijon mustard, minced garlic, chopped capers, green onion, cilantro, and lemon juice. Pulse the ingredients several times until well combined but still retaining some texture — you want it creamy yet chunky, not a smooth puree. Taste and adjust with salt and pepper as needed.
- Blanch the Green Beans: Bring a small pot of salted water to a rolling boil. Add the trimmed green beans and cook for about 90 seconds until they turn bright green and remain crisp. Immediately transfer the beans to a bowl filled with ice water to halt cooking and lock in their vibrant color. Drain and pat dry, then chop into roughly 1-inch pieces.
- Assemble the Sandwich Base: Lay out the sliced baguette halves. Spread a generous layer of the chickpea salad evenly over one side of the bread. Press the chopped green beans into the chickpea mixture, then scatter the Kalamata olives and red onion slices on top.
- Add the Fresh Veggie Layer: On the opposite baguette half, spread a thin coat of vegan or regular mayo. Layer the cucumber slices, radish slices, and fresh basil leaves. Sprinkle with sea salt and black pepper to your liking.
- Finish and Serve: Carefully press the two halves together to form the sandwich. Slice into portions and serve immediately for best texture and flavor.
Notes
- Make Ahead Tip: The chickpea salad can be prepared up to three days in advance and stored in an airtight container in the refrigerator, making lunchtime effortless during busy weekdays.
- Texture Preference: For a chunkier salad, pulse fewer times in the food processor; for a creamier spread, pulse more but avoid overprocessing.
- Substitutions: Feel free to swap basil for fresh parsley or dill depending on your taste. You can also use any type of crusty bread or whole-grain roll.
- Vegan Variation: Use vegan mayo or a plant-based spread to keep this recipe fully vegan.
- Serving Suggestion: This sandwich pairs wonderfully with a crisp side salad or a bowl of vegetable soup for a complete meal.
