Chickpea Sandwich Spread Recipes

CHICKPEA SALAD SANDWICH RECIPE BY TASTY

Chickpea Salad Sandwich Recipe by Tasty image

Here's what you need: chickpeas, red onion, red bell pepper, vegan mayonnaise, dijon mustard, garlic powder, onion powder, salt, pepper, fresh dill, leafy green, bread

Provided by Rachel Gaewski

Categories Lunch

Time 30m

Yield 3 servings

Number Of Ingredients 12

Ingredients

15 oz chickpeas, 1 can, drained and rinsed
¼ cup red onion, diced
½ red bell pepper, diced
3 tablespoons vegan mayonnaise
½ teaspoon dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
salt, to taste
pepper, to taste
1 tablespoon fresh dill, chopped
leafy green, to serve
bread, sliced, to serve

Steps:

In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
Wrap in parchment paper and secure with rubber band.
Enjoy!

Nutrition Facts : Calories 340 calories, Carbohydrate 42 grams, Fat 12 grams, Fiber 11 grams, Protein 13 grams, Sugar 9 grams

CHICKPEA SANDWICH SPREAD

Chickpea Sandwich Spread image

Trish Quinn of Cheyenne, Wyoming came up with this spread as an alternative to lunch meat. "The pickle juice gives this hummus-like mixture added flavor without fat," she notes.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 10

Ingredients

1/2 cup dill pickle relish
1/3 cup reduced-fat mayonnaise
1/4 cup dill pickle juice
1 tablespoon honey Dijon mustard
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1/3 cup finely chopped celery
1/3 cup shredded carrot
7 whole wheat pita pocket halves
2 cups fresh torn spinach
7 tomato slices, halved

Steps:

In a blender, combine the pickle relish, mayonnaise, pickle juice and mustard. Add one can of chickpeas; cover and process until smooth. Gradually add remaining can of chickpeas; blend until smooth., Transfer to a large bowl; stir in celery and carrot. Line pita bread with spinach leaves and tomato slices. Place about 1/2 cup chickpea mixture in each pita half.

Nutrition Facts : Calories 293 calories, Fat 8g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 601mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges

VEGETARIAN CHICKPEA SANDWICH FILLING

Vegetarian Chickpea Sandwich Filling image

Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato. Other raw, chopped vegetables can be substituted for the celery. Your favorite salad dressing can be substituted for the mayo.

Provided by FISHLOVE

Categories Main Dish Recipes Sandwich Recipes

Time 20m

Yield 3

Number Of Ingredients 7

Ingredients

1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
½ onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste

Steps:

Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 43.5 g, Cholesterol 1.7 mg, Fat 5.8 g, Fiber 8.5 g, Protein 9.3 g, SaturatedFat 0.8 g, Sodium 576.1 mg, Sugar 1.2 g

CHICKPEA SALAD SANDWICHES

Chickpea Salad Sandwiches image

Chickpeas are high in fiber and protein, so they're the perfect snack. I like the taste of them because they remind me a little bit of black-eyed peas, which I love! Combine them with avocado, a little mayo, and a dash of lime juice, and you've got a light-tasting summer salad that will really fill you up. Yum!

Provided by Trisha Yearwood

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
1 large ripe avocado, peeled and pitted
1/4 cup finely chopped green onion
1/4 cup freshly squeezed lime juice (about 2 limes)
2 tablespoons mayonnaise
2 tablespoons yellow mustard
2 teaspoons minced garlic
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper, optional
4 whole-wheat pitas
1/2 English cucumber, sliced thin, for serving
Sprouts, for serving
Sliced radishes, for serving
Green leaf lettuce, shredded, for serving

Steps:

For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, mayonnaise, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce.

Nutrition Facts : Calories 579, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 3 milligrams, Sodium 990 milligrams, Carbohydrate 90 grams, Fiber 21 grams, Protein 22 grams, Sugar 10 grams

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