Chickpea Salad Sandwiches

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Serving size: 1 of 6 servings
Calories 196, total fat 7 G., saturated fats 1 G., proteins 9 G., carbohydrates 27 G., fiber 6 G., cholesterol 0 mg, sodium 367 mg, sugar 4 G.

If you love sandwiches, make them not only delicious but also incredibly healthy! Toast two slices of whole-grain bread and sandwich a hearty chickpea salad with pumpkin seeds and fresh kale between them. Your body will thank you for this protein- and fiber-rich snack, and with mustard, capers, and spices, it won't be boring.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (425 g) canned chickpeas, rinsed
3 tablespoons mayonnaise, regular or vegan
1 tbsp. freshly squeezed lemon juice
1 tbsp coarsely chopped fresh dill
2 tsp capers
1.5 tsp mustard
0.5 tsp ground turmeric
2 tbsp. roasted unsalted peeled pumpkin seeds
1 cup small kale
4 slices of whole grain toast

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chickpeas, lemon juice, dill, capers, kale, whole grain bread, turmeric

Cooking the dish according to the recipe:

In a large bowl, mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt, and a pinch of freshly ground black pepper with a fork or potato masher, scraping down the sides of the bowl as needed, until you have a chunky paste. Taste and season with salt and pepper if needed.
Spread the salad on 2 slices of bread, sprinkle with pumpkin seeds, and top with kale leaves. Top with the remaining slices of bread. Serve immediately.

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