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Veggie Chickpea Sandwiches

Here's a healthy sandwich for your lunch box or picnic basket. This nutrient-packed sandwich is an immune-boosting powerhouse that is high in zinc, Vitamin C, and antioxidants. The veggie mixture can be stored, chilled, for up to 4 days. If you're looking to cut carbs, skip the bread--this colorful salad is delicious on its own.

Suggested Serving Size

1 sandwich

HEC / CEK


Ingredients

  • 1 can (15 oz) chickpeas, rinsed, drained and mashed
  • 3 scallions, chopped
  • 2 celery stalks, chopped
  • 1/4 cup shredded carrots
  • 1/2 red bell pepper, chopped
  • 1 small dill pickle, chopped
  • 1/2 avocado, peeled, pitted and mashed
  • 1 tsp Dijon mustard
  • 1 tsp chopped fresh dill
  • 1/8 tsp salt
  • Black pepper to taste
  • 2 Tbsp unsalted roasted sunflower seeds
  • 2 Tbsp chopped fresh basil, plus additional for garnish
  • 12 slices multigrain sandwich bread
  • Arugula leaves
  • 1 large beefsteak tomato, sliced

Preparation

  1. In a large bowl, combine the mashed chickpeas, scallions, celery, carrots, bell pepper and pickle. Add the avocado, mustard, dill, salt and black pepper to taste. Stir to combine well.
  2. Add the sunflower seeds and chopped basil and stir gently to combine.
  3. Divide the chickpea salad evenly among 6 slices of bread. Top with arugula leaves, basil, and tomato slices, if desired. Top the mixture with the remaining 6 slices of bread.

Nutrition
Servings Per Container 6
Calories 239
Total Fat 6
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 0
Sodium 266
Total Carb 33
Fibers 8
Sugars 5
Proteins 9
Vitamin A 0
Vitamin C 0
Iron 0

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