Chickpea Salad Sandwich with Tomato and Cucumber

SPONSORED: We get excited about good food and great ingredients, so we’ve teamed up with Divine Flavor to bring you delicious recipes for each season made with their fresh produce.
This Chickpea Salad Sandwich with Tomato and Cucumber is vegan, gluten free-friendly, full of plant based protein, and absolutely delicious.

First off, who’s excited about all the summer produce? Sure, apple season is tasty, and the winter brings all sorts of hearty squashes, but summer foods are the best. You got berries, you got summer squash (ze best), cucumbers (as you see today), and more. Don’t know about you guys, but I love all the produce. It makes eating food so much more exciting and flavorful.

Okay, let’s get onto today’s recipe. I came up for this dish when I was studying for finals last month, and immediately had to write it down. It’s so simple, so hearty, vegan and gluten free, and PROTEIN PACKED: this cucumber chickpea salad sandwich! I’ve made some chickpea salad sandwiches before, but none as fresh as this bad boy.

The base is super simple: cherry tomatoes, chickpeas, and cucumbers. For this dish, I’ve partnered with Divine Flavor, a family owned vegetable distribution company based out of Arizona. Devine Flavor believes in delivering the highest quality produce, and grow their foods in the nutrient rich soils to ensure they’re the best they can possibly be. I love their cucumbers for all the fresh flavors and richness, and they pair perfectly into this dish.

The chickpeas are a great protein source, as well as fibers and complex carbs. For toppings for this cucumber chickpea salad sandwich, don’t be afraid to go HAM. I used avocado (duh), mustard (a sandwich must), and sprouts (to spruce it up)

When you make this cucumber chickpea salad sandwich, don’t forget to send me a photo on Instagram @tennishealthfitness.

Chickpea Salad Sandwich with Tomato and Cucumber
Prep Time
Total Time
Recipe Type: Main
Serves: 4 sandwiches
  • 1 medium cucumber, diced
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • ¼ cup tahini
  • 2 tbsp balsamic vinegar
  • ¼ tsp sea salt
  • 8 slices bread, toasted
  • 2 avocados, mashed
  • Sprouts and mustard, for serving
  1. Dice up the cucumber and cherry tomatoes. Toss in a large bowl with the chickpeas.
  2. Pour in the tahini and balsamic vinegar. Once mixed well, assemble your sandwiches by adding the sprouts, avocado, mustard, and anything else you'd like.

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