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.
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Chickpea Salad Sandwich with Tomato and Cucumber
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian
Description
A fresh take on a classic! This vibrant chickpea salad sandwich is packed with flavor and satisfying crunch.
Ingredients
- 1 medium cucumber
- 1 15 oz can (425 g can) chickpeas
- 1 pint (473 ml) cherry tomatoes
- 1/4 cup tahini
- 2 tbsp balsamic vinegar
- 1/4 tsp sea salt
- 8 slices bread
- 2 avocados
- Sprouts and mustard
Instructions
- Dice the cucumber and cherry tomatoes. Toss them in a large bowl with the chickpeas.
- Pour in the tahini and balsamic vinegar. Mix well.
- Assemble the sandwiches. Add sprouts, avocado, mustard, and any other desired ingredients.
Notes
- For a creamier salad, mash some of the chickpeas before mixing with other ingredients.
- To prevent browning, toss the sliced avocado with a squeeze of lemon juice before adding to the sandwich.
- Leftover chickpea salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 slices
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
Frequently Asked Questions
What type of cucumbers work best for the Chickpea Salad Sandwich?
I recommend using fresh cucumbers from Divine Flavor, as they are known for their rich flavor and high quality.
Can I use canned chickpeas for this recipe, and do I need to prepare them in any special way?
Yes, you can use canned chickpeas; just make sure to rinse and drain them well before mixing them into the salad.
What is the best way to prepare the cherry tomatoes for the sandwich?
Simply halve the cherry tomatoes before adding them to the chickpea salad to enhance their flavor and make them easier to eat in the sandwich.
