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.
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 friendly on the budget.
And just look at that sauce!
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.Print