Chickpea Salad Sandwich

Name: Chickpea Salad Sandwich
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 6 tablespoons extra-virgin olive oil; 6 tablespoons tahini; 3 tablespoons fresh lemon juice; 1/2 teaspoon grated garlic; Salt and black pepper; 2 (15-ounce) cans chickpeas, rinsed and drained; 1/2 cup finely chopped celery; 1/2 cup finely chopped scallions; 1/2 cup freshly grated Parmesan cheese; 8 slices multigrain sandwich bread; Mayonnaise, as needed; 8 butter lettuce leaves; 1 packed cup alfalfa sprouts; 1 avocado, thinly sliced; 1 large tomato, thinly sliced

By Kay Chun

Updated Feb. 16, 2024

Chickpea Salad Sandwich — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 10 minutes
Rating: 4(2,952)
Comments: Read comments

This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept refrigerated. Any leftover salad makes a tasty dip served with tortilla chips or crackers. For a vegan alternative, omit the cheese for sandwiches that still boast layers of flavor.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

6tablespoons extra-virgin olive oil
6tablespoons tahini
3tablespoons fresh lemon juice
½teaspoon grated garlic
Salt and black pepper
2(15-ounce) cans chickpeas, rinsed and drained
½cup finely chopped celery
½cup finely chopped scallions
½cup freshly grated Parmesan cheese
8slices multigrain sandwich bread
Mayonnaise, as needed
8butter lettuce leaves
1packed cup alfalfa sprouts
1avocado, thinly sliced
1large tomato, thinly sliced

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.
Step 2
Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve. (Sandwiches can sit at room temperature for 1 to 2 hours before serving.)

Ratings

4 out of 5

2,952 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

ML3 years ago

A few churns in a food processor will make the chickpeas become similar in texture to tuna. Then doctor it up as you like. Ingredients listed here are good. I’ve been making this for years, calling it “Vegan tuna.” A family fave!

J3 years ago

Definitely put chickpeas in a bowl of water, agitate a bit with your hands, and skim the skins off the top of the water, then drain. Makes for a more pleasant eating experience and super quick.

Janet3 years ago

It may not need any oil at all once you put in all of that tahini.

EssieDee1 day ago

Delicious yes, but perhaps needlessly heavy? Parmesan cheese, mayonnaise, tahini and olive oil. The chickpeas get lost and only act as a binder in a way. The tomato helped cut the heaviness as did lettuce and vinegary hot sauce. That said, not sure how to fix except maybe to use less tahini, skip the mayo?

Susie Moloney2 days ago

Fantastic! Cut everything in half because we are only two. Really delicious!

NM2 days ago

Even better stuffed in a warm pocket pita. I omitted the Parmesan cheese and added a little za’atar.

Private comments are only visible to you.