Chickpea Salad Sandwich

An excellent, relatively simple recipe.

Chickpea Salad Sandwich

Prep Time30 minutes
Cook Time30 minutes
Bean Soaking8 hours
Total Time9 hours
Course: Dinner, Lunch
Cuisine: California, Vegan, Vegetarian
Keyword: Dry Beans, Sandwich
Servings: 4 servings
Calories: 781kcal

Equipment

  • 1 Pressure cooker

Ingredients

Beans

  • ½ lb dry garbanzo beans
  • bean spices garlic, onion, bay leaf, oregano, etc.

Salad

  • 6 tbsp extra-virgin olive oil
  • 6 tbsp tahini
  • 2 large lemons 3 tbsp lemon juice
  • 1 clove garlic minced
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup finely chopped celery
  • ½ cup finely chopped scallions

Sandwich

  • 8 slices bread
  • 8 leaves butter lettuce
  • 4 tbsp vegan mayonnaise optional

Instructions

Beans

  • Soak the beans in 1.5% salted water for 8 hours, ideally.
    ½ lb dry garbanzo beans
  • Add the soaked beans and ~2 quarts of water to the pressure cooker. Add bean spices in a spice bag or other container. Cook under high pressure for 8-12 minutes. Allow pressure to release naturally for 25 minutes. Then check doneness. If done, proceed; if not, cook again under pressure or not, depending on how much is needed. Drain beans and set aside to drain completely, cool some, and release steam while you prepare the other ingredients.
    bean spices

Salad

  • In a large bowl (or large food processor), combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk (or pulse) until well combined.
    6 tbsp extra-virgin olive oil, 6 tbsp tahini, 2 large lemons, 1 clove garlic, 1 tsp salt, ½ tsp pepper
  • Add cooked, drained garbanzo beans and mash gently, for a chunky texture (or briefly pulse in food processor). Add celery and scallions and mix (consider not pulsing again and mixing with a spatula). Season to taste with salt and pepper.
    ½ lb dry garbanzo beans, ½ cup finely chopped celery, ½ cup finely chopped scallions

Sandwitch

  • Prepare sandwiches. Optional mayonnaise can go on each side of the bread. Then add butter lettuce. Consider other toppings like tomato, avocado, cucumber, pickles, etc. Also consider making the mayonaise spicy with a bit of sriracha.
    8 slices bread, 8 leaves butter lettuce, 4 tbsp vegan mayonnaise

Notes

Makes 4 big sandwiches

Nutrition

Calories: 781kcal | Carbohydrates: 71g | Protein: 24g | Fat: 48g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Sodium: 922mg | Potassium: 958mg | Fiber: 17g | Sugar: 11g | Vitamin A: 1243IU | Vitamin C: 36mg | Calcium: 193mg | Iron: 7mg
Nutrition Facts
Chickpea Salad Sandwich
Amount Per Serving
Calories 781 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 6g38%
Polyunsaturated Fat 9g
Monounsaturated Fat 22g
Sodium 922mg40%
Potassium 958mg27%
Carbohydrates 71g24%
Fiber 17g71%
Sugar 11g12%
Protein 24g48%
Vitamin A 1243IU25%
Vitamin C 36mg44%
Calcium 193mg19%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.