This chickpea salad sandwich is savory, creamy, flavorful, satiating, and so simple. It’s quickly becoming one of my favorite lunch options.
Packed with amazing layers of textures and flavors, it hits the spot every single time. Think smashed chickpeas, tahini, mustard, dill, maple syrup (for a bit of sweetness), and spices all mixed together to create the ultimate party in your mouth.
With your toppings of choice, like cherry tomatoes, avocado chunks, and a sprinkle of smoked paprika, it makes for a super healthy, satisfying meal. It’s a delicious, easy option to make on meal prep day for effortless weekday lunches, salads, and wraps.
If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
1 ½ cups sprouted chickpeas, cooked or 1 15-ounce can chickpeas, rinsed and drained
3 tablespoons tahini
¼ teaspoon dijon mustard
½ tablespoon maple syrup
2 tablespoons fresh dill, chopped
Himalayan pink salt and pepper, to taste
4 pieces coconut bread (or regular or GF bread), lightly toasted
Sliced avocado, tomato and lettuce, for serving
1-2 tablespoons fresh dill and more to top
Smoked paprika (optional)
Add the chickpeas to a mixing bowl and lightly mash with a fork.
Add the tahini, mustard, maple syrup, dill, salt, and pepper and mix it with a spoon.
Taste and adjust the seasonings, as needed.
Prep the sandwich toppings (lettuce, tomato, dill, avocado and any others that you love!).
Scoop the filling on top of some toasted bread, add your toppings, and sprinkle with smoked paprika.
Store the leftovers in a airtight glass container. It’ll stay fresh in the fridge for up to a few days.