Green Goddess Chickpea Sandwiches
These green goddess chickpea salad sandwiches are a great meal prep option for easy lunches all week long! Fresh herbs give this sandwich tons of flavor and the chickpeas provide plenty of protein and fiber to keep you full!
Vegetarian sandwiches often feel like an afterthought. Scanning a restaurant menu, the veggie option is usually the last on the list and it can often seem like a stack of leftover condiments. But when Bon Appetit’s most recent issue featured an array of delicious-looking sandwiches, I took matters into my own hands. I spotted the Green Goddess Tuna Salad sandwich that was begging for a vegetarian make-over. This sandwich can also be made vegan if that’s more your style.
As an added bonus, you can whip up this chickpea salad in advance and then smear it over a few slices of bread when you’re ready for lunch. To sneak in a few extra vegetables, I like adding shredded carrots but if you don’t have any, don’t fret. You could also add a handful of spinach or some alfalfa sprouts if you’re feeling fancy. For the bread, just about any kind will do but I love a hearty whole-grain bread. Bonus points if you toast it first so it’s a little bit crispy.
Benefits of Chickpeas
Chickpeas are a perfect sandwich filling because 1 cup of chickpeas contains 14g of plant-based protein! It also provides 12g of fiber which means you won’t be hungry an hour later. Plus, they’re an inexpensive source of protein. Since canned chickpeas last for a long time, they’re a great pantry staple!
How to Make Green Goddess Chickpea Sandwiches
Start by making the green goddess dressing. I recommend using a small cup food processor if you have one. But you can also use a blender!
Once you’ve blended the sauce, you simply add the chickpeas and carrots and pulse until chunky.
One batch of this salad makes plenty for two but you could make a double batch if you’re the meal-prepping type. It will keep for a couple of days in an airtight container in the fridge. Just be sure to keep it cold since it contains yogurt.
- No basil? Feel free to substitute additional fresh parsley or cilantro.
- Looking for a lower carb option? Try this in a lettuce wrap!
- No celery? Feel free to skip it! It adds a nice crunch but it’s not essential.
This chickpea salad sandwich is based on the Green Goddess Tuna Salad Sandwiches from Bon Appetit.
- 1/4 cup basil leaves
- 1/4 cup parsley leaves
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 teaspoon lemon zest
- 2 tablepsoons lemon juice
- 1 15oz can chickpeas
- 1/4 cup diced celery
- 1/4 cup shredded carrots
- Salt to taste
- 4 slices of bread, toasted
- In small food processor, blend the basil, parsley, Greek yogurt, mayonnaise, lemon zest, and lemon juice.
- Add the chickpeas, celery, and carrots and pulse 4-5 times until the mixture is combined but still chunky.
- Add salt to taste.
- Divide the mixture between two sandwiches.
Looking for more tasty sandwich recipes? This curried chickpea salad is great in a lettuce wrap!
In fact, I have a whole list of vegetarian sandwich recipes if you’re looking for more inspiration!
What’s your favorite vegetarian sandwich recipe?