Chickpea Salad Sandwich with Tomato Salad

 

I love sandwiches, sometimes even for dinner. Full sandwich with salad or chips, half sandwich with a bowl of soup, full sandwich with a bowl of soup and chips, you get it. This chickpea salad sandwich trumps a tuna, chicken or egg salad sandwich any day! It is flavorful and healthy, no cholesterol here. Just satisfying flavor.

 

The smashed chickpeas and crunchy, crisp cucumbers give it a great texture. The key flavor ingredients are fresh dill and nutritional yeast. I chose to use sourdough bread for this sandwich because I wanted to compliment the chick pea salad. I lightly grilled the bread to give it that blackened look and flavor. Just turn the stove burner on, if you have an electric stove and when hot place a slice of bread on the burner and immediately remove it with tongs. Repeat on the other side. The slight charred flavor on the bread, really brings this sandwich home.

 

 

Its simple to make at night so you can make the sandwich in the morning and take it to work. Add a quick fresh tomato salad with homemade mustard vinaigrette and you’ve got lunch!

 

 

 

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Print Recipe
Chickpea Salad Sandwich with Tomato Salad
Course Lunch
Cuisine vegan
Prep Time 20 minutes
Servings
people
Ingredients
Sandwich
Tomato Salad
Mustard Vinaigrette
Course Lunch
Cuisine vegan
Prep Time 20 minutes
Servings
people
Ingredients
Sandwich
Tomato Salad
Mustard Vinaigrette
Instructions
Chickpea Salad
  1. Place chickpeas in a large bowl and smash with a potato masher. Add all ingredients and blend well. Set aside for a few minutes, this will marry the flavors.
Tomato Salad and Mustard Vinaigrette
  1. Place all dressing ingredients in a power blender and blend well. Place sliced tomatoes in a large bowl and toss with scallions, parsley, mustard seeds and mustard vinaigrette.

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