Chickpea Salad Sandwich

Sandwich

Contributed by: BMC Teaching Kitchen

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This sandwich is light, fresh, and bright with the flavors of basil and lemon. Chickpeas are a plant-based source of protein that is also rich in fiber, benefiting gut-health, and helping to reduce cholesterol. 

Try this sandwich topped with our pickled red onions. 

This recipe was inspired and adapted from Morrison Healthcare. The Partnership between the BMC Teaching Kitchen and Morrison is strong! Try their amazing dishes in the Yawkey Cafeteria. 

Serves:
4 Sandwiches servings
Total Time:
15 minutes
Prep Time:
15 minutes
Cook Time:
0 minutes

Ingredients


Chickpeas - 1 (14.5 oz) can, strained and rinsed Basil - 1 cup, loosely packed Lemon - 1 ½, juiced Lemon_Pepper_Seasoning - ½ teaspoon Mayonnaise - ¼ cup Salt - ¼ teaspoon kosher or a pinch of table salt Black_Pepper - to taste Celery - 3 sticks, finely diced Bulkie_Roll - 4 whole wheat Mixed_Greens - 2 cups loosely packed Cucumbers - ½ English, sliced thin Pickled_Onions - ½ cup (optional)

Instructions

Step 1
Combine all ingredients from chickpea through celery in a food processor and process until smooth. For a chunkier version, add all ingredients but the chickpeas and process to smooth. Then add the chickpeas and pulse briefly until you get the desired texture.
Step 2
Divide the mixed greens among the bulkie rolls. Add the chickpea salad on top. Top with cucumber slices and pickled onion.

Notes

You can make this without a food processor by mincing the basil, and mashing the chickpeas with a fork or the bottom of a mug. Then combine the ingredients together, and assemble the sandwich according to step 2. 

Nutrition Information

Calories:
383 Calories
Fat:
14
Saturated Fat:
2
Carbohydrates:
Net Carb: 51
Dietary Fiber:
6.5
Protein:
13
Sodium:
570

Dietary Restrictions

Vegetarian