Red Cabbage Chickpea Sandwich
One of my favorite sandwiches! Though you'll have a little of the chickpea salad left, you won't regret making too much as it works well with veggie sticks as an afternoon snack.
Servings 2
Calories 377kcal
Ingredients
For the chickpea salad
- 1.5 cup cooked chickpeas (= 1/2 cup dried = 1.5 cooked = 1 15 oz can, drained)
- 1 cup red cabbage chopped
- 1/4 cup spring onion chopped
- 1 cloves garlic minced
- 1/2 cup fresh parsley chopped
- 1/4 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp juice)
- 1 tablespoon plain unsweetened yogurt
- 1 tablespoon water
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- black pepper to taste
- sea salt to taste
- 1/4 tsp ground cumin
For the sandwich
- 4 slices bread of your choice (GF if needed) or more depending on bread slice size
- 1 cup salad greens of your choice
- 1/3 cup tomato sliced
- 1/3 cup cucumber sliced
Instructions
For the chickpea salad
- Blend/ all ingredients until smooth, hummus-like paste. Gently stir in the spring onions.
For the sandwich
- Roast bread (optional), top with chickpea salad, tomatoes, cucumber, and lettuce.
Notes
Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info (I also added a quick cooking method in case you forgot to soak the chickpeas overnight)