Chickpea Salad Sandwich - Rachel Kim Style
A satisfying and vibrant chickpea salad sandwich layered in fresh herbs, crisp veggies, and creamy tahini – all assembled into a cozy, crunchy lunch-perfect creation.
Equipment
- 1 Mixing bowl Medium size
Ingredients
Main ingredients
- 1½ cups chickpeas cooked, drained and rinsed
- 2 tablespoons tahini for creamy texture
- 1 teaspoon Dijon mustard
- ½ clove garlic minced
- 1 teaspoon capers
- 1 green onion chopped
- 2 tablespoons cilantro chopped
- 2 tablespoons lemon juice fresh
- 1 handful green beans thin, trimmed and ready to blanch
- 1 soft baguette sliced in half
- Kalamata olives as needed for layering
- red onion slices as needed for layering
- cucumbers thinly sliced
- radishes thinly sliced
- basil fresh, for layering
- mayonnaise regular or vegan
Instructions
Instructions
- Mash chickpeas in a medium bowl with a fork until flaky but not pureed.
- Stir in tahini, Dijon mustard, garlic, and capers until creamy and blended.
- Add chopped green onion, cilantro, and lemon juice. Mix gently and season to taste with salt and pepper.
- Blanch green beans in salted boiling water for 1½ minutes, then cool in ice water, drain, and chop bite-size.
- Spread chickpea mixture on one half of baguette, layer with beans, olives, onions, cucumber, radish, mayo, and basil. Assemble sandwich, press, slice, and serve.
Notes
Keep leftover salad in an airtight container up to 4 days. Assemble sandwiches fresh to avoid sogginess.