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chickpea salad sandwich

Chickpea Salad Sandwich

This delicious chickpea salad sandwich is easy to whip up in 10 mins and will keep you going for an energetic morning:)
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Course: Breakfast, Vegan
Cuisine: American-Inspired
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 257kcal
Author: Gurleen

Ingredients

  • 1 can chickpea washed and strained
  • 1 onion peeled and chopped
  • ½ cup lettuce
  • 2 tbsp peanut butter
  • 1 tsp miso paste
  • 1 tsp cumin powder
  • 1 tsp red chili powder
  • Salt to taste
  • 1 Tbsp Black pepper
  • 2 Tbsp Olive oil
  • siracha optional topping
  • mayo optional topping

Instructions

PROCESS:

  • In a clean bowl, add the strained chickpeas. Using the back of a fork, mash all the chickpeas. Add in the sliced onions and mix well.
    1 can chickpea, 1 onion
  • In a separate bowl; add the rest of the ingredients except lettuce and cherry tomatoes. Mix well and if you think it is too thick, heat it in the microwave for 30 seconds or add a splash of hot water and mix again. Mix the sauce mix with the chickpeas and onion. Combine well and we have the sandwich mix ready.
    ½ cup lettuce, 1 tsp cumin powder, 1 tsp red chili powder, 1 tsp miso paste, Salt, 1 Tbsp Black pepper, 2 Tbsp Olive oil

SERVING:

  • To prep the sandwich; place some lettuce leaves on one side of the bread and spread the chickpea mix on it. Place some halved cherry tomatoes and cover. Slice and serve with some mayo, ketchup or maybe even siracha(for that spicy kick
    siracha, mayo

TIP:

  • if you want to make a hot sandwich instead; place the sandwich in the sandwich maker with some butter or on the pan on medium-high for 2 mins on each side until crispy.

Video

Nutrition

Calories: 257kcal | Carbohydrates: 14g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 313mg | Potassium: 335mg | Fiber: 3g | Sugar: 6g | Vitamin A: 729IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 1mg
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