Chickpea Salad Sandwich

I like the oil with the tahini so I don't have to crush the peas as much. Makes it not as dry. I added twice the amount of celery however, a nicer crunch. I also took out the Parmesan, per review, but added cheese to the sandwich. I also added mint leaves which give it a different sort of flavor, but highly recommend. I might add cilantro for tomorrow. Excellent to make ahead and use on sandwiches all week.

Added four chopped pickles plus a dash of pickle juice, which added some nice brininess and crunch. Delicious!

I make this all the time. I forgot to get chickpeas and made it with great northern beans yesterday. Still delicious, and holds together a little better!

It seems a little bland. I’m letting it sit a while for the flavors to meld. I added an extra lemon juice and garlic and it still doesn’t have much oomph. In an hour or so I may add some dill. Curry might be good.. No cheese for me as I just learned from my doctor that animal protein increases insulin resistance and as I have been diagnosed (like many people on my age) as pre-diabetic, I’m trying to be proactive.

After reading another note I did use the processer to make it a little more cohesive, much neater to eat. The second time I made this I used a mild guacamole instead of the avocado, and found it helped keep the lettuce and tomato from slipping out of the sandwich without altering the taste. It also worked well as a Chickpea Salad Plate, I just diced the tomatoes, cubed the avocado and put it on a bed of lettuce. All in all, this is a very delicious, forgiving recipe.

I halved the recipe since it was just me. Nice sandwich something different. Almost like making hummus but the addition of cheese mayo and celery add some different dimensions and the chopped chickpeas instead of puréed make it seem more hearty.

This is delicious and a great plant based alternative to chicken salad. I decreased olive oil to 4T and left out the cheese. It’s delicious and very riffable. It will be a staple in my house.

Good but this is a huge amount of saturated fat. I cut the tahini to 2 Tbsp and used 2-3 Tbsp of olive oil. I'm sure it was less rich, but at least I'll not have a coronary.

I cut this in half (for two people) and used arugula instead of sprouts. Very good. Would have been better with a home grown, juicy tomato.

I live off grid so I substituted dehydrated celery, red onion & carrots for the veggies and served as a wrap on flour tortillas with our first of the season lettuce and it was delicious! Thank you for another yummy use of all my dried garbanzo beans!!

We loved this. I put it in my little one’s lunch boxes for preschool and elementary and they asked for it again the next day. I mashed a bit of the avocado into the chickpeas so it would be easier for them to eat and it tasted as nice as having it on top. I left the celery out; didn’t have any. Two year old also ate it.

This is a terrific recipe that has become a weekday lunch staple. But the idea that anyone who is not a professional chef with line cooks helping would be able to make it in 10 minutes is laughable. Cleaning the chickpeas and vegetables, chopping the scallions and celery, and then mixing the Tahini so it’s ready to be measured alone takes 10 minutes. Maybe more. Budget 30. But it’s great nonetheless.

I eat this every single day for a healthy lunch on seeded bread. I use 5 tbs each of olive oil and tahini. I use a masher to mash the chickpeas (so much faster than using a spoon). I use avocado oil vegan mayonnaise and Peri Peri sauce as condiments.

Delicious! Definitely makes more than 4 servings though!

I skipped the mayo and cheese. Still tasted great.