If you’re looking for a healthy and easy-to-make vegetarian meal that will leave you feeling full and satisfied, look no further. This chickpea salad sandwich recipe is just what you need!
sliced bread, pita halves, wraps, or tortillas(optional)
lettuce, sliced tomato, sprouts, etc.(optional)
Instructions
Rinse both cans of chickpeas in a large colander; drain well. Pat with paper towels or clean dish towel to remove excess water.
In a large bowl, use a potato masher or a fork to mash half of the chickpeas (1 can) with Greek yogurt, lemon juice, olive oil, garlic powder, salt and pepper until mostly smooth and combined (see note).
Stir in remaining chickpeas, celery, cucumber, and dill and mix until combined. Refrigerate until ready to serve.
To serve, spoon salad onto sliced bread, pita halves, or wraps. Add lettuce if desired. Chickpea salad can be served without bread on a green salad of your choice, or wrapped in a large lettuce leaf.
If desired, top with additional fresh dill, lemon zest, tomatoes, sprouts, etc.
Video
Notes
A small food processor will also work well to mash the chickpea mixture. Don't overprocess; the mixture should have a coarse texture.
For best sandwich consistency, chop celery and cucumber about the same size as the chickpeas.
If desired, add ¼ to ½ cup finely diced red onion or chopped green onions. Finely chopped radishes or bell pepper is good, too.
If you prefer, substitute ½ cup mayonnaise for half of the yogurt.
Nutrition information is for salad only and does not include bread, lettuce, or garnishes. To reduce sodium content, buy low sodium chickpeas.
If salad separates slightly, stir well to combine prior to serving.