Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 celery rib, chopped
- 1 carrot, peeled and chopped
- 1 Persian cucumber, chopped
- 4 radishes, chopped
- 2 green onions, trimmed and chopped (both white and green parts)
- 1/4 cup pitted kalamata olives, chopped
- 1/4 cup pitted castelvetrano olives, chopped
- 1 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
- 1 dijon vinaigrette recipe (see note)
- 8 slices whole grain bread, toasted
Instructions
- In a large mixing bowl, lightly mash the chickpeas using the back of a fork.
- Add celery, carrot, cucumber, radish, green onion, olives, parsley, and mint to the bowl.
- Season the mixture with a generous pinch of salt and pepper, then toss gently to combine.
- Drizzle your desired amount of vinaigrette over the mixture, ensuring everything is well coated and combined.
- Spoon the chickpea mixture onto 4 toasted bread slices and cover with the remaining slices of bread.
- Serve and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added crunch, consider including some diced bell peppers.
You can adjust the ingredients based on your favorite vegetables.
This sandwich can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg