Recipe: Chickpea Salad Sandwiches
Last updated: October 18, 2024, at 12:30 p.m. PT
Originally published: February 18, 2021, at 11:36 a.m. PT
This 5-minute lunch is sure to make a regular appearance on your meal plan! This recipe is served open-faced but feel free to top with an additional slice of whole-grain bread if desired.
INGREDIENTS
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup plain Greek yogurt, preferably whole milk
- 2 tablespoons sriracha or favorite hot sauce
- 1 teaspoon honey
- ½ lemon, juiced
- Salt and pepper, to taste
- 2 large slices whole-grain bread, lightly toasted
- 1 large handful of microgreens or baby arugula
- ½ avocado, sliced
- Everything but the bagel seasoning
INSTRUCTIONS
- Pulse chickpeas in your food processor until chunky. Alternatively, you can mash with a fork.
- In a mixing bowl, whisk together the yogurt, hot sauce, honey, lemon juice, salt, and pepper.
- Add the chickpeas and stir until combined and creamy.
- Divide the mixture between slices of toast and top with microgreens, avocado slices, and sprinkle with bagel seasoning.
TIPS
Chickpea salad can be made ahead (and doubled!) and stored in the fridge for several days.
Locations:
Auburn Valley YMCA
Bellevue Family YMCA
Coal Creek Family YMCA
Dale Turner Family YMCA
Downtown Seattle YMCA
Matt Griffin YMCA
Meredith Mathews East Madison YMCA
Northshore YMCA
Sammamish Community YMCA
Snoqualmie Valley YMCA
University Family YMCA
West Seattle & Fauntleroy YMCA
Kent YMCA
Category:
Recipes
Lunch
Sides
Vegan
Vegetarian
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