Chickpea Salad Sandwich with Fresh Veggies and Herbs
Enjoy a delicious Chickpea Salad Sandwich with Fresh Veggies and Herbs, perfect for a healthy meal.
Equipment
- Mixing Bowl
Ingredients
Chickpea Salad Ingredients
- 1 can chickpeas, drained and rinsed
- 1 rib celery, chopped
- 1 medium carrot, peeled and chopped
- 1 each Persian cucumber, chopped
- 4 each radishes, chopped
- 2 each green onions, trimmed and chopped (both white and green parts)
- ¼ cup pitted Kalamata olives, chopped
- ¼ cup pitted Castelvetrano olives, chopped
- 1 cup chopped fresh parsley leaves
- ¼ cup chopped fresh mint leaves
- 1 recipe Dijon Vinaigrette see note
- 8 slices whole grain bread, toasted
Instructions
Preparation Steps
- Add the chickpeas to a large mixing bowl and lightly mash them with the back of a fork. To the bowl, add the celery, carrot, cucumber, radish, green onion, olives, parsley, and mint. Season with a big pinch of salt and pepper and toss gently to combine.
- Add as much of the dressing as you like, making sure you coat all the chickpeas and veggies well. Toss to combine.
- Spoon the chickpea mixture over 4 of the toasted bread slices and top with the remaining 4 slices of bread. Enjoy!
Notes
I typically use the whole ¾ cup of vinaigrette but you can start with half the amount and go from there. Save any remaining vinaigrette in the fridge for up to two weeks. Simply give it a shake or whisk before using. Meal prep: Store the dressing and chickpea mixture in separate containers in your fridge, then dress/toast only the amount you want. The chickpea mixture will keep for up to 3 days.
Nutrition
Serving: 1sandwichCalories: 278.7kcalCarbohydrates: 43.1gProtein: 13.2gFat: 6.9gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 2.8gSodium: 834.2mgPotassium: 497.1mgFiber: 10gSugar: 3.9gVitamin A: 4094IUVitamin C: 24mgCalcium: 177.8mgIron: 4.1mg
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