Creamy, Green Chickpea Salad Sandwiches
4
sandwiches
Main
Course
Print Recipe
Ingredients
Directions
For the chickpea salad:
One 14-ounce can chickpeas, drained and rinsed
Half a large avocado
⅓ c
mayonnaise (preferably Kewpie)
3 tbsp
fresh parsley leaves
3 tbsp
fresh cilantro leaves
3 to 5 mint leaves
1 to 2 tablespoons freshly squeezed lime juice, to taste
1 clove garlic, finely grated
Kosher salt, to taste
Pinch granulated sugar
2
scallions, finely chopped
For assembly:
4 ciabatta burger buns, bolillo rolls, or banh mi–style baguettes
Mayonnaise, as needed (preferably Kewpie)
Half a small head butter lettuce, leaves rinsed and dried
1 lg
avocado, thinly sliced
Kosher salt, to taste
About 2 Persian cucumbers, thinly sliced
1 md
jalapeño, thinly sliced
These sandwiches feature a creamy, green chickpea salad and crunchy veggies, all tucked inside a crusty roll. The chickpea salad is bound together with a flavorful dressing made by blending avocado, mayonnaise, and a large handful of herbs. The dressing requires just a tiny pinch of sugar for balance—add only a small amount to begin with and adjust if necessary. Once the salad is assembled, you can make your sandwiches right away or store it in the fridge for whenever you need a quick and nutritious lunch.
Directions
- Make the chickpea salad: Add the chickpeas to a large mixing bowl and mash them with a fork until broken down but still chunky. Set aside.
- In the bowl of a food processor, add the avocado, mayonnaise, parsley, cilantro, mint, lime juice, garlic, salt, and a small pinch of sugar and process until smooth. Taste and adjust the seasoning as desired.
- Add the dressing to the bowl with the chickpeas along with the sliced green onion and stir until well combined. Taste and add extra salt if desired. Use immediately or store in an airtight container in the refrigerator for up to 3 days.
- Assemble the sandwiches: Lightly toast the buns, then spread a thin layer of mayonnaise on both sides. Make one sandwich at a time: to a bottom bun, add a layer of lettuce leaves followed by avocado, then add a sprinkle of salt. Top with the cucumber and jalapeño slices. Add a heaping ½ cup of the chickpea salad, then place the remaining half of the bun on top. Serve immediately.
- Note: If packing this sandwich for a lunch on the go, add the avocado slices directly to each side of the bread and give them a light mash before assembling the rest of the sandwich. This layer of avocado will create a barrier that prevents the bread from getting soggy.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.