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 chopped cilantro
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper, to taste
For the Sandwiches
- Handful of thin green beans, trimmed
- 1 soft baguette, sliced in half
- 8 to 10 Kalamata olives, pitted and sliced in half
- Thinly sliced red onion, rinsed and dried
- Vegan mayo (or regular mayo), for spreading
- ¼ English cucumber, thinly sliced
- 1 radish, thinly sliced
- 6 to 8 fresh basil leaves
- Sea salt and freshly ground black pepper, to taste
Instructions
- Make the chickpea salad: In a food processor, combine the cooked chickpeas, tahini, Dijon mustard, garlic clove, capers, green onion, cilantro, lemon juice, and pinch of sea salt and black pepper. Pulse the mixture several times until it is combined but still has some texture—avoid pureeing into a smooth paste. Taste and adjust seasoning as needed.
- Blanch the green beans: Bring a small pot of salted water to a boil. Prepare a bowl of ice water nearby. Drop the trimmed green beans into the boiling water and cook for 1½ minutes to soften them slightly. Quickly transfer the green beans to the ice water to stop the cooking process. Once cooled, drain the beans well, pat dry, and chop them into 1-inch pieces.
- Assemble the sandwiches: Spread the chickpea salad evenly over one half of the sliced baguette. Press the chopped green beans into the chickpea layer, then add the Kalamata olives and red onion slices on top. On the other half of the baguette, spread a layer of vegan or regular mayo. Then layer the cucumber slices, radish slices, and fresh basil leaves. Season both sides with sea salt and freshly ground black pepper to taste. Press the two halves together, slice into portions, and serve immediately or wrap for later enjoyment.
Notes
- You can prepare the chickpea salad up to 3 days in advance and store it in the refrigerator for quick meal prep.
- For a nut-free alternative, ensure the tahini is replaced with a seed-free dressing or omit it.
- If you don’t have a food processor, mash the chickpeas with a fork or potato masher and finely chop the remaining ingredients, then mix thoroughly.
- This sandwich is naturally vegan and high in protein and fiber, making it a nutritious and filling option for lunch.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Sandwich
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
