This chickpea salad sandwich starts with a delicious plant-based “tuna” salad that’s both briny and tangy, thanks to capers, Dijon mustard, and a burst of lemon juice. Instead of traditional mayo, I use tahini to give it a creamy, rich texture that’s perfect for spreading. It’s a simple, satisfying option that never fails to hit the spot, and every bite reminds me of how much I love this combination!
Next, I pile on a variety of crunchy veggies and vibrant fresh toppings. I start with briny olives, followed by thinly sliced red onions and lightly blanched green beans. Radishes, crisp cucumbers, and fragrant basil bring everything together. This combo is absolutely delicious, but don’t stress if you’re missing some ingredients. You can easily swap in whatever veggies you have on hand—leafy greens, red bell peppers, or juicy tomato slices would all work wonderfully here.
And of course, we can’t forget the bread! For this sandwich, it’s key to choose a fresh, soft baguette. Why? Well, first off, life’s too short to settle for a subpar baguette. Plus, if your baguette’s too crusty, the filling might squeeze out, and while that’s still tasty, it’s definitely a bit messier than we’d like!
Ingredients
Chickpea Salad:
- 1½ cups cooked chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- ½ garlic clove
- 1 teaspoon capers
- 1 green onion, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper, to taste
For the Sandwiches:
- A handful of thin green beans, trimmed
- 1 soft baguette, sliced in half
- 8-10 Kalamata olives, pitted and sliced
- Thinly sliced red onion, rinsed and dried
- Vegan mayo (or regular mayo) for spreading
- ¼ English cucumber, thinly sliced
- 1 radish, thinly sliced
- 6-8 fresh basil leaves
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the Chickpea Salad:
- In a food processor, combine:
- Cooked chickpeas
- Tahini
- Dijon mustard
- Garlic
- Capers
- Green onions
- Cilantro
- Lemon juice
- Pinch of sea salt and pepper
- Pulse until everything is combined, but don’t purée.
- Taste and adjust seasoning if needed.
- In a food processor, combine:
- Blanch the Green Beans:
- Bring a small pot of salted water to a boil.
- Prepare a bowl of ice water.
- Drop the green beans into the boiling water and cook for about 1½ minutes.
- Transfer beans immediately into the ice water to stop the cooking process.
- Once cooled, drain, pat dry, and chop into 1-inch pieces.
- Assemble the Sandwiches:
- Spread chickpea salad onto one half of the baguette.
- Press the chopped green beans into the chickpea salad.
- Top with Kalamata olives and red onion slices.
- On the other half of the baguette, spread a layer of mayo (vegan or regular).
- Add sliced cucumber, radishes, and fresh basil leaves.
- Season with sea salt and freshly ground black pepper to taste.
- Press the sandwich together, slice, and enjoy!
This chickpea salad sandwich makes for an ideal lunch or a fresh, light option for a quick meal. Packed with plant-based protein and plenty of vibrant veggies, it’s perfect for those seeking a wholesome, satisfying meal without the fuss. Whether you’re prepping for the week ahead or serving it up for a casual gathering, this sandwich is sure to be a hit. Plus, it’s easily customizable based on what’s in your fridge—making it a versatile addition to your regular rotation!
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