This chickpea salad sandwich is a breeze to make and packed with wholesome ingredients. Plus, the leftover salad filling stays fresh for days, giving you a quick and satisfying meal whenever you need it.
Ingredients
- 1 can (15 ounces) reduced sodium chickpeas, rinsed and drained
- 3 tablespoons nonfat plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure maple syrup or honey
- 2 teaspoons curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Pinch of black pepper
- 2 stalks celery, finely chopped
- 1 green onion, finely chopped
- 1/4 cup roasted unsalted cashews, chopped
- 3 tablespoons raisins
Instructions
- Mash the chickpeas in a bowl, leaving some larger pieces for texture.
- Add the yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and pepper. Mix well.
- Stir in the celery, green onion, cashews, and raisins.
- Serve on pita bread, toasted bread, or over a bed of greens.
Variations
- Spicy Chickpea Salad Sandwich: Add a dash of cayenne pepper or hot sauce.
- Chickpea Salad Sandwich with Tahini: Add 1 tablespoon tahini.
- Dill Chickpea Salad Sandwich: Add 1 tablespoon chopped fresh dill.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the chickpea mixture in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
Serving Ideas
- Pair with fries, chips, or roasted vegetables.
- Serve alongside other salads, such as Greek salad or sweet potato salad.
Tips
- Mash or Not to Mash: Adjust the mashing level to your preference.
- Rinse Your Chickpeas:
If using canned chickpeas, rinse them to remove excess sodium. - Upgrade Your Sandwich: Add toppings like lettuce, tomato, or chopped cauliflower.
