Description
A fresh take on a classic! This vibrant chickpea salad sandwich is packed with flavor and satisfying crunch.
Ingredients
Units
Scale
- 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