Chickpea Salad Sandwich with Fresh Veggies and Herbs

Method5 steps · about 15 min

1. 1

   Step 1: Drain and rinse the chickpeas. Wash and dry the vegetables, parsley and mint. Chop the celery, cucumber and radishes (4); peel and chop the carrot (1). Trim and chop both parts of the green onions (2), chop the pitted olives, and measure the chopped parsley and mint. In a separate bowl, whisk the minced shallot (About 1 tbsp), Champagne vinegar (¼ cup), Dijon mustard (2 tbsp), about ½ tsp each salt and black pepper (About ½ tsp) and a splash of clean water. Slowly drizzle in the ½ cup olive oil while whisking until emulsified. Keep this dressing separate from the chickpeas and vegetables.

   Uses 1 (15-oz) can chickpeas, drained and rinsed · 1 celery stalk, chopped · 1 carrot, peeled and chopped · 1 Persian cucumber, chopped · 4 radishes, chopped · 2 green onions, white and green parts chopped · ¼ cup pitted Kalamata olives, chopped · ¼ cup pitted Castelvetrano olives, chopped

2. 2

   Step 2: Put the drained chickpeas in a large mixing bowl. Mash some with the back of a fork so the mixture is still chunky but begins to hold together. Add all the prepared celery, carrot, cucumber, radishes, green onions, olives, parsley and mint. Season with a big pinch each of salt and black pepper and toss gently.

   Uses All the drained, rinsed chickpeas kept separate in step 1 · All the prepared vegetables, olives, parsley and mint kept separate in step 1 · Kosher salt, a big pinch for the chickpea filling · Black pepper, a big pinch for the chickpea filling

3. 3

   Step 3: Add some of the prepared Dijon vinaigrette to the chickpea mixture, starting with half and adding more to taste, until all the chickpeas and vegetables are well coated. Toss gently. Cover and refrigerate any unused dressing promptly.

   Uses All the filling from step 2 · Start with half the dressing made separately in step 1, then add more as needed to coat; the final served draw is unmeasured

4. 4

   Step 4: Toast all 8 slices of the vegan whole-grain bread until golden using your toaster or grill, watching to prevent burning. Keep them ready for immediate assembly.

   Uses 8 slices vegan whole-grain bread, for toasting

5. 5

   Step 5: Divide the dressed chickpea filling between 4 of the toasted slices and top with the remaining 4 slices to make four sandwiches. Serve promptly.

   Uses All the dressed filling from step 3 · All 8 toasted bread slices from step 4