Chickpea Salad Sandwich with Crunchy Red Cabbage

In the spirit of open-faced sandwiches, I landed on this recipe for Chickpea Salad (which has many variations if you search) because instead of mixing in a vegan mayo, this recipe calls for mixing in a unique combination of tahini, lemon juice, capers, dijon mustard, garlic, scallions, and cilantro. And, the result?  Delicious!  This recipe is one of the many reasons I enjoy food I make myself versus store bought or even the “best” vegan or non-vegan restaurants.  The sandwich tasted fresh and the perfect balance of flavors.  TBD if it’s a kid-favorite too.

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Chickpea Salad Sandwich with Crunchy Red Cabbage

serves 4-6

adapted from Love & Lemons

INGREDIENTS

1 1/2 cups cooked chickpeas (or 1 15oz can), rinsed and drained

1 tsp Dijon mustard

2 tbsp tahini

1 garlic clove, roughly chopped

1 1/2 tsp capers

1 scallion chopped

1/4 chopped cilantro, loosely packed

2 tbsp lemon juice, plus a few extra squeezes for the cabbage topping

sea salt and freshly ground pepper


1 cup shredded cabbage

slices of your favorite gluten-free (or wheat) bread

Vegan mayonnaise (I like Just Mayo Light)

Radishes, thinly sliced

Microgreens or arugula

DIRECTIONS

  1. In a small food processor* combine chickpeas, mustard, tahini, garlic, capers, scallion, cilantro, lemon juice and a few pinches of salt and pepper.  Pulse until combined and chunky – texture should be about 2/3 smooth and 1/3 garbanzno beans whole-ish
  2. Remove from food processor and put in a small bowl. Give everything a mix and mash whole beans with a fork until desired texture.  Chill until ready to serve
  3. To make cabbage topping, in a medium bowl, put cabbage and squeeze a lemon a few times (about 1/2-1 tbsp).  Mix in salt and pepper to taste.  Chill for 5 minutes.
  4. Toast your bread.  For an open-faced sandwich, top with a little mayo, microgreens, chickpea mixture, radishes, cabbage, and a little more micro greens.  Enjoy!
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last few bites

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3 thoughts on “Chickpea Salad Sandwich with Crunchy Red Cabbage

  1. Hello, this looks delicious! Would you allow me to share this recipe on our website? We are certified organic microgreen growers in the Pacific Northwest and are currently adding recipe ideas to our website for CSA customers. I’d love to use this on our site and credit you with the recipe of course, including a link to your website. Please let me know if this is okay with you. Thanks!

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