Best 5 Grilled Chickpea Salad Sandwich Recipes
Indulge in a delightful culinary journey with our Grilled Chickpea Salad Sandwich, a symphony of flavors that will tantalize your taste buds. This delectable sandwich features a hearty blend of chickpeas, roasted red peppers, cucumber, and red onion, all tossed in a zesty dressing and nestled between two slices of toasted bread. But that's not all! Our article also offers a treasure trove of additional recipes to satisfy your culinary curiosity. Discover the secrets behind our tangy Lemon-Tahini Dressing, perfect for drizzling over grilled vegetables or as a dip for crispy pita chips. Embark on a flavor adventure with our refreshing Cucumber Salad, a vibrant medley of cucumber, red onion, and fresh mint, dressed in a light vinaigrette. And for those with a sweet tooth, we present our irresistible Chocolate Chip Cookies, a classic treat elevated with the addition of creamy peanut butter.
Let's cook with our recipes!
CHICKPEA SALAD SANDWICH RECIPE BY TASTY
Here's what you need: chickpeas, red onion, red bell pepper, vegan mayonnaise, dijon mustard, garlic powder, onion powder, salt, pepper, fresh dill, leafy green, bread
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 3 servings
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
- Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
- Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
- Wrap in parchment paper and secure with rubber band.
- Enjoy!
Nutrition Facts : Calories 340 calories, Carbohydrate 42 grams, Fat 12 grams, Fiber 11 grams, Protein 13 grams, Sugar 9 grams
CHICKPEA SALAD SANDWICH
Curry Chickpea Salad Sandwich. NO MAYO! An easy, healthy recipe made with Greek yogurt, mashed chickpeas, and layers of delicious flavors and ingredients like curry and cashews.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 15m
Number Of Ingredients 13
Steps:
- Place the chickpeas in a large mixing bowl and roughly mash with a fork. Leave a few bigger pieces for texture.
- Add the Greek yogurt, lemon juice, maple syrup (or honey), curry powder, garlic powder, salt, and pepper. Mix well with a spoon. Taste and add additional salt, pepper, or curry powder to taste.
- Mix in the celery, green onion, cashews, and raisins. Enjoy cold or at room temperature inside a pita, on toasted bread, dipped with crackers, or over a bed of greens.
Nutrition Facts : ServingSize 1 serving, 1/2 cup salad, Calories 390 kcal, Carbohydrate 58 g, Protein 17 g, Fat 13 g, Sugar 4 g, SaturatedFat 2 g, Cholesterol 1 mg, Fiber 12 g, UnsaturatedFat 9 g
CHICKPEA SALAD SANDWICHES
This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 sandwiches (1 1/2 cups chickpea salad)
Number Of Ingredients 11
Steps:
- Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt and several grinds of pepper in a large bowl with a fork or potato masher, scraping down the sides of the bowl with a rubber spatula as needed, until the chickpeas are crushed and the salad is slightly chunky. Taste and adjust the seasoning with salt and pepper.
- Spread the salad onto 2 slices of the bread, top with the pepitas and baby kale and then sandwich with the remaining 2 slices bread. Serve immediately.
CHICKPEA SALAD SANDWICH
This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept refrigerated. Any leftover salad makes a tasty dip served with tortilla chips or crackers. For a vegan alternative, omit the cheese for sandwiches that still boast layers of flavor.
Provided by Kay Chun
Categories easy, lunch, sandwiches, main course
Time 10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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 may sit at room temperature for 1 to 2 hours before serving.)
GRILLED CHICKEN SALAD SANDWICH
This is a great way to use leftover grilled chicken breasts from dinner the night before. I like it on wheat. My husband likes it on sourdough.
Provided by Erin Noel
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
- Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.
Nutrition Facts : Calories 1077.7 calories, Carbohydrate 50 g, Cholesterol 131.1 mg, Fat 77.4 g, Fiber 3.7 g, Protein 46.9 g, SaturatedFat 13.6 g, Sodium 1048.2 mg, Sugar 17.1 g
Tips:
- To achieve the perfect smoky flavor, grill the chickpeas for about 10-12 minutes, ensuring they develop nice grill marks and a slightly charred exterior. Remember to shake the grill pan occasionally to prevent burning.
- Don't overcrowd the grill pan. If you're grilling a large batch of chickpeas, do it in batches to avoid steaming them instead of grilling them.
- To make a flavorful dressing, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. You can also add a touch of honey or maple syrup for a hint of sweetness.
- Use a hearty and flavorful bread for your sandwich. Ciabatta, focaccia, or a crusty baguette are all great options.
- Layer the sandwich with grilled chickpeas, fresh veggies like tomatoes, cucumbers, and onions, and top it off with crumbled feta cheese and a drizzle of dressing. Enjoy your delicious and satisfying grilled chickpea salad sandwich!
Conclusion:
The grilled chickpea salad sandwich is a delightful combination of smoky grilled chickpeas, fresh vegetables, creamy feta cheese, and a zesty dressing, all wrapped in a soft and crusty bread. It's a perfect meal for vegetarians, vegans, and anyone looking for a healthy and flavorful lunch or dinner. Experiment with different types of bread, vegetables, and cheeses to create your own unique grilled chickpea salad sandwich. Enjoy the smoky, savory, and satisfying flavors of this sandwich that will surely become a favorite in your recipe collection.
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