Easy

Chickpea Salad Sandwich

  • Yield 4 servings
  • Time 10 minutes
Chickpea Salad Sandwich

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 6 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon grated garlic
  • Kosher salt and pepper
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • ½ cup finely chopped celery
  • ½ cup finely chopped scallions
  • ½ cup freshly grated Parmigiano-Reggiano
  • 8 slices multigrain sandwich bread
  • Mayonnaise, as needed
  • 8 butter lettuce leaves
  • 1 (packed) cup alfalfa sprouts
  • 1 avocado, thinly sliced
  • 1 large tomato, thinly sliced

Preparation

  1. In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.
  2. Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve. (Sandwiches may sit at room temperature for 1 to 2 hours before serving.)

Brush Up On The Basics With Our Cooking Guides