Chickpea Salad Sandwiches
Ingredients25 m servings 343 cals
- 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.
- 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!
Per Serving: 343 calories; 8.3 g fat; 55.1 g carbohydrates; 13.8 g protein; 0 mg cholesterol; 833 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 ...
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 h...