Try this Chickpea Salad Sandwich recipe, or contribute your own.
Suggest a better descriptionMake the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste.
Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread of layer of mayo on the other half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!
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Serving Size: 1 (421g) | ||
Recipe Makes: 1 | ||
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Calories: 745 | ||
Calories from Fat: 226 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.1g | 33 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 0mg | 0 % | |
Sodium 510.5mg | 18 % | |
Potassium 1169.4mg | 31 % | |
Total Carbohydrate 102.9g | 30 % | |
Dietary Fiber 28.8g | 115 % | |
Sugars, other 74.1g | ||
Protein 35.3g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 745
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