10 minutes
A hearty and flavorful chickpea salad sandwich with a creamy tahini dressing, crisp vegetables, and rich avocado.
tablespoons
tablespoons
tablespoons
Grated Garlic, Grated
teaspoons
to taste
to taste
Chickpeas, Rinsed and drained
0 oz
Finely Chopped Celery, Finely chopped
cups
Finely Chopped Scallions, Finely chopped
cups
Freshly Grated Parmesan Cheese, Freshly grated
cups
Multigrain Sandwich Bread
slices
to taste
Butter Lettuce Leaves
each
Alfalfa Sprouts, Packed
cups
Avocado, Thinly sliced
each
Large Tomato, Thinly sliced
each
1. Prepare the Dressing
In a large bowl, whisk together the extra-virgin olive oil, tahini, fresh lemon juice, and grated garlic. Season with salt and freshly ground black pepper to taste, and whisk until well combined.
2. Mash Chickpeas and Combine Ingredients
Using a fork or spoon, mash the chickpeas directly in the bowl with the prepared dressing until roughly mashed. Fold in the chopped celery, scallions, and freshly grated Parmesan cheese until well combined.
3. Assemble the Sandwiches
Spread mayonnaise on each slice of multigrain sandwich bread. Lay butter lettuce leaves on four slices of bread, followed by a mound of the chickpea salad. Top the salad with alfalfa sprouts, avocado slices, and tomato slices. Finish with the remaining slices of bread to complete the sandwiches.
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