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.
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
- 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
- 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
- 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.
- 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!
last few bites
