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Chickpea Salad Sandwich
Updated Feb. 16, 2024
![Chickpea Salad Sandwich](https://static01.nyt.com/images/2021/07/12/dining/kc-chickpea-salad-sandwich/kc-chickpea-salad-sandwich-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 6tablespoons extra-virgin olive oil
- 6tablespoons tahini
- 3tablespoons fresh lemon juice
- ½teaspoon grated garlic
- Salt and black pepper
- 2(15-ounce) cans chickpeas, rinsed and drained
- ½cup finely chopped celery
- ½cup finely chopped scallions
- ½cup freshly grated Parmesan cheese
- 8slices multigrain sandwich bread
- Mayonnaise, as needed
- 8butter lettuce leaves
- 1packed cup alfalfa sprouts
- 1avocado, thinly sliced
- 1large tomato, thinly sliced
Preparation
- Step 1
In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.
- Step 2
Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve. (Sandwiches can sit at room temperature for 1 to 2 hours before serving.)
Private Notes
Cooking Notes
A few churns in a food processor will make the chickpeas become similar in texture to tuna. Then doctor it up as you like. Ingredients listed here are good. I’ve been making this for years, calling it “Vegan tuna.” A family fave!
Definitely put chickpeas in a bowl of water, agitate a bit with your hands, and skim the skins off the top of the water, then drain. Makes for a more pleasant eating experience and super quick.
It may not need any oil at all once you put in all of that tahini.
Skip the parm and make it vegan - still delish!
This was absolutely fantastic. And to those pooh-poohing the amount of olive oil, it’s 6T for 30 oz. of beans. I made this for our lunch today and it makes a ton (plenty for several rounds of leftovers) and the amount of oil and tahini is just right. We loved this and it’s going into heavy rotation here.
I really liked this recipe. First of all I halved the recipe and used home made garbanzo beans. I did not add any oil, as the tahini had quite a bit of oil. I used some of the juice from garbanzo beans to thin the salad. I did not have parmigiano, so I used gruyere. Very good.
Would highly recommend people take a look at the Chickpea Salad on the blog Oh She Glows (published in 2015) as a (better) vegan alternative!
I make something similar and easier. I skip the tahini and it doesn't harm the taste. Also, instead of spreading the mayo on the bread, I stir it directly in with the chickpeas. Since the mayos in the mix, I skip the oil. Mashing with a potato masher takes longer but it still does the trick.
Wow. Essentially a beautifully garnished hummus sandwich, but with more bite and texture (and probably better able to hold together?). Finally, a great vegetarian sandwich to balance all those tuna, egg salad and submarine standbys for picnics, the beach, etc. And I'm with momz4prez -- great idea to omit the parm if necessary to accommodate known vegan eaters. Yeah!!!
Loved it. I had radishes on hand instead of scallions - great addition. I added fresh oregano from my garden. This is my new favorite. Thank you!
We made this, famished and desperately in need of fresh veggies after hours of gas-station snacks, upon return from a long road trip to New Mexico and the Texas Panhandle and it was so, so good. Instead of chickpeas, I used the two cans of beans I had in my pantry—kidney beans and cannellinis. Otherwise I followed the recipe more or less as written. Served on crunchy toasted bread, open-faced sandwich style. We feel restored and grateful.
This sounds great but it des seem like alot of olive oil. I'm going to give it a try tomorrow and let you know.
I liked it much better before I add the cheese, but now I cannot take it out! :(
To make a virtually instant version with nearly identical flavor, substitute about 1/2 cup of Amy's Goddess dressing (vegan) for the oil, tahini, etc.
Made this today for a picnic lunch and it was fantastic even without the avocado, tomato, and sprouts. Really enjoyed the flavor of this vegetarian spread. We used about 4-5 Tbsp of olive oil but otherwise followed the recipe exactly. Enjoy!
I substituted feta and added parsley. Really good.
This is a solid, versatile recipe that can withstand substitutions to taste. I added a tablespoon of mayo as my current open jar of tahini is thick and pasty in texture. If you have the kind of tahini that pours like honey, no need for extra moisture. Used on a mezze platter with crackers and it went well.
This recipe was tasty, but needed some adjustments to work. The ratios of tahini, oil, and lemon juice were just not right. As written, it made a thick sludge that would have been hard to mix the chickpeas into. I had to add quite a bit more lemon juice, and even a bit of water. I also added some herbs to freshen things up. I have a colossal amount of fresh thyme, so I used that, but almost any fresh herb would work.
I made this for a group of people for a day at the beach. No avocado or sprouts. Lettuce tomato mayo on rolls. Added a bit of parsley. Used the food processor. Delicious! Holds its own as a sandwich that pleases vegetarians and non vegetarians. This recipe makes a lot. We had 9 sandwiches.
This was BONKERS good! I got many meals out of it and it still tasted great after a few days in the fridge. It did dry out a bit, but I just added a touch of olive oil and it was fine. Highly recommend!
We varied this by adding diced dill pickles and halved grape tomatoes (and didnt use sliced tomatoes or avocado on the sandwich). It was absolutely delicious! Just needs a bit more mashing than is called for here if you like it a bit more spreadable.
Peel the chickpeas in a bowl of water. Worth the effort!
Chickpea of the Sea
I had 7 ample, very tasty servings when I made it. The photo is appealing, but could someone actually eat a sandwich that tall full of chickpeas?
followed recipe as written, second time added a slice of pepperjack. chickpea mixture was better the second day after marinating in the fridge.
I like the oil with the tahini so I don't have to crush the peas as much. Makes it not as dry. I added twice the amount of celery however, a nicer crunch. I also took out the Parmesan, per review, but added cheese to the sandwich. I also added mint leaves which give it a different sort of flavor, but highly recommend. I might add cilantro for tomorrow. Excellent to make ahead and use on sandwiches all week.
Added four chopped pickles plus a dash of pickle juice, which added some nice brininess and crunch. Delicious!
I make this all the time. I forgot to get chickpeas and made it with great northern beans yesterday. Still delicious, and holds together a little better!
It seems a little bland. I’m letting it sit a while for the flavors to meld. I added an extra lemon juice and garlic and it still doesn’t have much oomph. In an hour or so I may add some dill. Curry might be good.. No cheese for me as I just learned from my doctor that animal protein increases insulin resistance and as I have been diagnosed (like many people on my age) as pre-diabetic, I’m trying to be proactive.
I found that the more mashed it was, the better the chickpeas soaked up the flavors! Best of luck!
After reading another note I did use the processer to make it a little more cohesive, much neater to eat. The second time I made this I used a mild guacamole instead of the avocado, and found it helped keep the lettuce and tomato from slipping out of the sandwich without altering the taste. It also worked well as a Chickpea Salad Plate, I just diced the tomatoes, cubed the avocado and put it on a bed of lettuce. All in all, this is a very delicious, forgiving recipe.
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