It's quick, easy, super nutritious and tastes absolutely fantastic. Win win win! You can make up the chickpea salad part ahead of time, and make it into a sandwich when you want it by drizzling some olive oil on the bread and spoon the mix on top. Ingredients can vary - basically whatever veggies you can find. Feel free to substitute as necessary.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix red onion, green onions, garlic scapes, red bell pepper, carrots, celery, English cucumber, zucchini, chickpeas, capers, paprika, cayenne pepper, and Italian dressing together in a large bowl. Season with salt and ground black pepper.

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  • Drizzle olive oil on one side of each bread slice and spread chickpea mixture on half the slices. Top with second piece of bread to make a sandwich.

Cook's Notes:

When I make it I usually do everything by hand, but if you have a food processor handy it goes much faster, but make sure that you stop before you turn everything into mush. If you don't want to eat it with bread it is delicious on it's own as a salad!

Nutrition Facts

343.3 calories; protein 13.8g 28% DV; carbohydrates 55.1g 18% DV; fat 8.3g 13% DV; cholesterolmg; sodium 833.1mg 33% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2015
What a grand idea! This recipe resolves those "what to do with all these bits of veggies in the fridge" issues. It is also an ingenious solution to a quick and tasty lunch when you are tired of eating meat. I used 2 cups of homemade boiled chickpeas instead of canned. I made this on whole grain GF bread and served it also inside an avocado for a different angle and it was delicious with the creamy avocado. I added some hot peppers for a bit of punch and it went well with all the other ingredients. I don't have Italian dressing so I just used some Italian seasoning and some olive oil. It was light and refreshing. Thank you for sharing this recipe with us!! Read More
(1)

Most helpful critical review

Rating: 2 stars
06/27/2017
First this makes so much! Unless you want to be eating this for weeks cut the recipe in half. Second this is so incredibly dry. I was hoping for a creamier vegetable salad sandwich spread. I had to add a bit of mayonnaise and it's still dry and bland. We'll do what we can individually to spice up our sandwiches so we can eat all of this! I really wanted to be impressed with this and it just didn't happen. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/24/2015
What a grand idea! This recipe resolves those "what to do with all these bits of veggies in the fridge" issues. It is also an ingenious solution to a quick and tasty lunch when you are tired of eating meat. I used 2 cups of homemade boiled chickpeas instead of canned. I made this on whole grain GF bread and served it also inside an avocado for a different angle and it was delicious with the creamy avocado. I added some hot peppers for a bit of punch and it went well with all the other ingredients. I don't have Italian dressing so I just used some Italian seasoning and some olive oil. It was light and refreshing. Thank you for sharing this recipe with us!! Read More
(1)
Rating: 5 stars
07/14/2016
I think add more chickpeas. Delicious Read More
Rating: 2 stars
06/27/2017
First this makes so much! Unless you want to be eating this for weeks cut the recipe in half. Second this is so incredibly dry. I was hoping for a creamier vegetable salad sandwich spread. I had to add a bit of mayonnaise and it's still dry and bland. We'll do what we can individually to spice up our sandwiches so we can eat all of this! I really wanted to be impressed with this and it just didn't happen. Read More
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Rating: 5 stars
06/27/2020
Fabulous quick summer meal with good Italian bread suitable for sandwiches. We skipped the capers, cayenne papper and celery. Did not feel like it was missing anything. We also opted to use balsamic vinegar salad dressing instead of Italian. Added a schmear of spreadable goat cheese and it was absolutely perfect. Can't wait to have the leftovers for lunch tomorrow! Read More