Chickpea Salad Sandwich
Sandwiches
Ingredients
6 tablespoons extra-virgin olive oil
6 tablespoons tahini
3 tablespoons fresh lemon juice
1/2 teaspoon grated garlic
Salt and black pepper
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup finely chopped celery
1/2 cup finely chopped scallions
1/2 cup freshly grated Parmesan cheese
8 slices multigrain sandwich bread
Mayonnaise, as needed
8 butter lettuce leaves
1 packed cup alfalfa sprouts
1 avocado, thinly sliced
1 large tomato, thinly sliced
Directions
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.
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.)
Nutrition
Fat: 53 grams
Calories: 939
Saturated Fat: 10 grams
Unsaturated Fat: 39 grams
Sodium: 1119 milligrams
Sugar: 14 grams
Fiber: 23 grams
Carbohydrate: 91 grams
Protein: 34 grams