Chickpea Salad Sandwich

Prep Time30

Cook Time30

Bean Soaking8

Total Time9

Course: Dinner, Lunch

Cuisine: California, Vegan, Vegetarian

Keyword: Dry Beans, Sandwich

Servings: servings

Calories: 781kcal

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

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

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

Makes 4 big sandwiches