Chickpea Salad Sandwiches With Celery And Dill

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 15 min · Beans · vegetarian

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Ingredients

• 2 cans (15 oz each) canned chickpeas, drained and rinsed
• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 ribs celery
• 1 small red onion
• 3 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1/2 tbsp Dijon mustard
• 4 slices sandwich bread
• 1 1/2 oz, sliced sharp cheddar
• 2 large romaine leaves
• 1 large tomato
• 1 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Dry the chickpeas well on a towel, then mash about two-thirds of them with a fork until they hold together like chunky paste and the rest stay whole.
2. Fold in the mayonnaise, yogurt, mustard, and lemon juice until every chickpea is coated and the mix mounds on a spoon.
3. Stir in the finely diced celery, minced red onion, dill, salt, and pepper; taste and add lemon until it tastes bright, not flat.
4. Toast the bread until it is firm and lightly golden so it will not go soggy under the filling.
5. Lay cheddar on four slices, mound the chickpea salad over it, and add lettuce and sliced tomato.
6. Close the sandwiches, press gently, and cut on the diagonal.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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