Chickpea Salad Sandwich

Name: Chickpea Salad Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/3 cup (90 ml) tahini paste, stirred well before measuring; 1/4 cup (60 ml) lemon juice from 2 lemons; 2 tablespoons (30 ml) mayonnaise (see notes); 1 clove garlic, peeled and chopped; 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume; 3/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 2 tablespoons (30 ml) water; 2 (15-ounce) cans chickpeas, drained and rinsed; 2 Persian (mini) cucumbers or 1/2 English cucumber (about 4.5 ounces; 120 g total weight), halved and cut into 1-inch chunks (see notes); 1/2 cup (10 g) picked fresh parsley, mint, or cilantro leaves and tender stems (or a combination); Hearty bread or pita pockets; Sliced or chopped tomatoes (optional); Romaine or butter lettuce (optional); Pickled red onions, turnips, or mixed vegetables (optional); Zhug (optional)

Total time: 15 min
servings: 6 servings
Dish type: Main dish

Contains milkContains sesameVegetarianPescatarianPork-freeAlcohol-freeGluten-freeKosher : to verifyHalal : to verify

Prep

15 min

Total time

15 min

Ingredients

servings

1 /3 cup (90 ml) tahini paste, stirred well before measuring
1 /4 cup (60 ml) lemon juice from 2 lemons
2 c. à soupe (30 ml) mayonnaise (see notes)
1 clove garlic, peeled and chopped
1 c. à café Diamond Crystal kosher salt; for table salt use half as much by volume
3 /4 teaspoon ground cumin
1 /4 teaspoon ground coriander
2 c. à soupe (30 ml) water
2 (15-ounce) cans chickpeas, drained and rinsed
2 Persian (mini) cucumbers or 1/2 English cucumber (about 4.5 ounces; 120 g total weight), halved and cut into 1-inch chunks (see notes)
1 /2 cup (10 g) picked fresh parsley, mint, or cilantro leaves and tender stems (or a combination)
Hearty bread or pita pockets
Sliced or chopped tomatoes (optional)
Romaine or butter lettuce (optional)
Pickled red onions, turnips, or mixed vegetables (optional)
Zhug (optional)

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Method

1
For the Salad: In a food processor, combine tahini, lemon juice, mayonnaise, garlic, salt, cumin, and coriander and process until well combined, about 10 seconds. With processor running, slowly pour water through feed tube and process until a smooth, emulsified sauce forms, about 10 seconds.
2
Add the herbs, followed by the drained chickpeas and chopped cucumbers to prepared sauce in food processor. Pulse until well combined and broken down but still chunky, 5 to 7 pulses. Season to taste with salt, if needed.
3
For Making Sandwiches: Add about 1/2 cup chickpea salad to bread or stuff into pita pocket. Top with tomatoes, lettuce, pickled red onions or other pickled vegetables, and/or a drizzle of zhug, and serve.

Nutrition

calories: 369 kcal
fatContent: 15 g
fiberContent: 12 g
sugarContent: 8 g
sodiumContent: 849 mg
proteinContent: 16 g
cholesterolContent: 2 mg
carbohydrateContent: 46 g
saturatedFatContent: 2 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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