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Grilled Chickpea Salad Sandwich

Grilled Chickpea Salad Sandwich
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The Grilled Chickpea Salad Sandwich is a fresh, healthy, and satisfying meal combining smoky grilled chickpeas with crisp veggies and creamy dressing, served on your favorite bread. It’s quick to make, customizable, and packed with plant-based protein, fiber, and vitamins, perfect for a quick lunch or light dinner.

Ingredients

Scale

Chickpea Salad

  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 stalk celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 tbsp fresh herbs (parsley or dill), finely chopped
  • 3 tbsp Greek yogurt or vegan mayo
  • Salt and pepper, to taste

Bread and Extras

  • 4 slices whole grain, sourdough, or ciabatta bread
  • Optional garnishes: fresh arugula, sliced tomatoes, cucumber ribbons

Instructions

  1. Prepare the Chickpeas: Drain and rinse canned chickpeas, then pat dry. Toss chickpeas with olive oil, salt, pepper, and any preferred spices. Grill them in a hot pan or outdoor grill until browned and slightly crispy with a smoky flavor.
  2. Chop the Vegetables: While chickpeas are grilling, finely chop celery, red onion, and fresh herbs to add freshness, crunch, and aroma.
  3. Mix the Salad: In a bowl, combine grilled chickpeas with chopped veggies. Stir in lemon juice, Dijon mustard, and Greek yogurt or vegan mayo. Season with salt and pepper to taste. Mix until creamy but still chunky.
  4. Toast the Bread: Lightly toast whole grain or sourdough bread slices to add warmth and texture, helping prevent sogginess and complementing the filling.
  5. Assemble the Sandwich: Spread the grilled chickpea salad generously onto toasted bread slices. Add optional greens or garnishes if desired, then top with another slice of bread. Cut in half and serve immediately.

Notes

  • Use dry chickpeas that are cooked and roasted for better texture instead of canned chickpeas.
  • Do not over-mix the salad; keep chunks of chickpeas for a satisfying bite.
  • Watch chickpeas closely while grilling to avoid burning as they crisp up quickly.
  • Add fresh herbs (parsley or dill) last, just before assembling, for maximum aroma.
  • Choose sturdy breads like ciabatta, sourdough, or whole grain to hold the sandwich well.
  • Store grilled chickpea salad in an airtight container in the refrigerator for up to 3 days; keep bread separate to avoid sogginess.
  • This salad is not ideal for freezing due to yogurt and vegetables, but roasted chickpeas can be frozen separately.
  • Reheat leftover chickpeas in a skillet before mixing fresh ingredients for best flavor and texture.

Nutrition

Keywords: chickpea sandwich, grilled chickpeas, healthy sandwich, plant-based sandwich, vegetarian sandwich, vegan sandwich, quick lunch, easy dinner

Find it online: https://mydishez.com/grilled-chickpea-salad-sandwich/