Description
A vibrant and healthy Chickpea Salad Sandwich featuring a creamy chickpea salad mixed with tahini and fresh herbs, crunchy blanched green beans, Kalamata olives, and crisp vegetables all layered inside a soft baguette. This vegan-friendly sandwich combines bold flavors and textures for a satisfying, plant-based meal.
Ingredients
Chickpea Salad
- 1½ cups cooked chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- ½ garlic clove
- 1 teaspoon capers
- 1 green onion, chopped
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper, to taste
For the Sandwiches
- Handful of thin green beans, trimmed
- 1 soft baguette, sliced in half
- 8 to 10 Kalamata olives, pitted and sliced in half
- Thinly sliced red onion, rinsed and dried
- Vegan mayo (or regular mayo), 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 taste
Instructions
- Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onion, cilantro, lemon juice, and a pinch of salt and pepper. Pulse until combined but still slightly textured, not pureed. Taste and adjust seasoning as needed.
- Blanch the green beans: Bring a small pot of salted water to a boil. Prepare a bowl of ice water nearby. Add the trimmed green beans to the boiling water and cook for 1½ minutes. Immediately transfer them to the ice water to stop cooking. Once cooled, drain, pat dry, and chop into 1-inch pieces.
- Assemble the sandwiches: Spread the chickpea salad evenly on one half of the baguette. Press the chopped green beans into the chickpea salad layer, then top with Kalamata olives and red onion slices. Spread a layer of mayo on the other half of the baguette. Arrange thin cucumber slices, radishes, and fresh basil leaves on top. Season with salt and freshly ground black pepper to taste. Press the sandwich halves together gently, slice, and serve immediately.
Notes
- Capers add a briny flavor but can be omitted; increase lemon juice and salt if skipping.
- Use vegan mayo for a plant-based vegan sandwich or regular mayo if preferred.
- Blanching green beans keeps them crisp and vibrant; do not overcook.
- This recipe works well with canned chickpeas; just drain and rinse them thoroughly.
- Customize sandwich bread to your preference, such as multigrain or sourdough.
