Chickpea Salad Sandwich

A delightful vegan sandwich featuring a creamy chickpea salad filling packed with fresh flavors and nutritious ingredients.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 2 servings

Course: Lunch, Main Course

Cuisine: Mediterranean, Vegan

Calories: 325

For the Chickpea Salad

1.5 cups cooked chickpeas (drained and rinsed) Protein-packed base for the salad.
2 tablespoons tahini Rich, nutty paste that adds creaminess.
1 teaspoon Dijon mustard Adds a spicy and tangy flavor.
0.5 clove garlic Used sparingly for pungency.
1 teaspoon capers Adds a briny gourmet touch.
1 each green onion (chopped) Provides a crunchy texture.
2 tablespoons chopped fresh cilantro Brings brightness to the salad.
2 tablespoons fresh lemon juice Zesty and refreshing flavor.
to taste sea salt and freshly ground black pepper Essential for flavor enhancement.
1 handful thin green beans (trimmed) Adds a crisp texture when blanched.

For Assembly

1 each soft baguette (sliced in half lengthwise) The perfect vessel for the filling.
8 to 10 each Kalamata olives (pitted and halved) Rich, briny flavor complements the salad.
to taste thinly sliced red onion (rinsed and dried) Adds crunch and mild flavor.
to taste vegan mayo (or regular mayo, for spreading) A smooth, creamy spread.
0.25 each English cucumber (thinly sliced) Adds crispness and freshness.
1 each radish (thinly sliced) Offers a zesty crunch.
6 to 8 each fresh basil leaves Adds fragrant flavor.

Preparation

In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and a few pinches of sea salt and pepper. Pulse until well combined; aim for a chunky consistency.
Taste and adjust seasoning as needed.

Blanching Green Beans

Bring a small pot of salted water to a rolling boil. Prepare a bowl of ice water.
Drop the green beans into the boiling water and cook for approximately 1½ minutes. Transfer to ice water to halt cooking.
After cooling, drain, pat dry, and chop into 1-inch pieces.

Assembly

Spread the chickpea salad on one side of the baguette.
Sprinkle the chopped green beans over the salad followed by olives and slices of red onion.
On the other half, spread vegan mayo (or regular mayo). Layer with sliced cucumbers, radishes, and basil leaves. Season with salt and pepper.
Press the halves together, slice into manageable portions, and enjoy!

Feel free to customize the salad with ingredients that suit your taste. Store leftover salad in the fridge for up to three days for best freshness.