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Export 13 ingredients for grocery delivery
Add chickpeas and tahini to a large bowl. Mash with a potato masher and mix in. Add 1-2 tbsp water if needed for mashing.
Toast the pecans on a skillet over medium heat for 3 to 4 mins. Add to the bowl. Add the rest of the ingredients and mix well.
Taste and adjust the flavor with salt, lime juice, herbs (add parsley or dill). Add a few tbsp of water if needed to adjust consistency(moisture content varies in chickpeas and tahini). Chill (optional) for an hour.
Toast the breads if needed. Then layer greens, the chickpea salad, sliced onion or tomato.
For additional moisture, spread some hummus on the breads or other dressings of choice.To Store: Refrigerate just the chickpea salad in a covered container for upto 3 days.For Nut-free: Use toasted sunflower seedsFor Gluten-free: Serve the salad without bread or in lettuce cups.