Chickpea Salad Sandwich

Name: Chickpea Salad Sandwich
Total time: 10 min
Ingredients: 6 tablespoons extra-virgin olive oil; 6 tablespoons tahini; 3 tablespoons fresh lemon juice; 1/2 teaspoon grated garlic; Kosher salt and 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 Parmigiano-Reggiano; 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

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Total: 10 minutes

Servings: 4

Author : Kay Chun

bread chickpea tahini

Instructions

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Step 1

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.

Step 2

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.)

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