Description
Quick and kid-friendly chickpea sandwiches with a bright herb-rich dressing, perfect for busy weeknights.
Ingredients
Scale
- 1/4 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup plant-based Greek-style yogurt
- 1/4 cup vegan mayonnaise
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup diced celery
- 1/4 cup shredded carrots
- Salt to taste
- 4 slices bread, toasted
Instructions
- Rinse basil and parsley, then pat dry. Zest and juice the lemon. Dice the celery and shred the carrots. Rinse and drain the chickpeas.
- Add basil, parsley, plant-based Greek-style yogurt, vegan mayonnaise, lemon zest, and lemon juice to a blender or food processor. Pulse until smooth.
- Put the drained chickpeas, diced celery, and shredded carrots in a medium bowl. Pour the dressing over them and stir. Mash some of the chickpeas for texture.
- Sprinkle in salt while tasting. Adjust lemon juice to preference.
- Toast the bread and divide the chickpea filling between two sandwiches. Add any optional toppings. Cut each sandwich in half and serve.
Notes
Fresh herbs are recommended for the best flavor. You can store the chickpea filling in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chickpea, sandwich, quick meal, kid-friendly, vegan