Chickpea Salad Sandwich
- Yield 4 servings
- Time 10 minutes
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
- 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.
- 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.)