Go Back

Mediterranean Chickpea Salad Sandwich

A hearty sandwich filled with nutritious ingredients and bold flavors, perfect for lunch, dinner, or picnics.
Prep Time 20 minutes
Total Time 1 hour
Serving Size 4 servings

Ingredients

Chickpea Salad

  • 1 15-ounce can chickpeas, drained or 1 1/2 cups cooked chickpeas
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup green onions, chopped
  • 3 tablespoons sun-dried tomatoes, chopped
  • 2 tablespoons Kalamata olives, chopped
  • 1 tablespoon dates or raisins, chopped optional
  • 1 teaspoon oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon za’atar optional
  • 1/2 teaspoon salt
  • 1/2 cup parsley, chopped
  • 1/4 cup mint, chopped
  • 1 tablespoon lemon juice
  • 3 tablespoons tahini
  • 1-2 tablespoons hot water
  • 4 slices bread or wraps for gluten-free
  • as needed crispy greens or sliced tomatoes or cucumbers

Instructions

Preparation

  • In a large bowl, add the drained or cooked chickpeas and mash until about 75% of the chickpeas are mashed.
  • Mix in the red bell pepper, green onions, sun-dried tomatoes, olives, optional dates or raisins, oregano, coriander, cumin, onion powder, black pepper, za’atar, salt, parsley, and mint. Combine well.
  • In a separate bowl, whisk together the tahini and lemon juice, adding one tablespoon of hot water until the mixture is light and fluffy. Adjust with more water if needed for consistency.
  • Combine the tahini mixture with the chickpea mixture and stir until well incorporated. Taste for seasoning and adjust as necessary.
  • Let the mixture chill for at least one hour to allow the flavors to meld.

Assembly

  • To assemble the sandwich, layer your bread with crispy greens and slices of tomatoes before adding a generous scoop of the chickpea salad. Top with another slice of bread.
  • For a gluten-free option, serve it in a wrap or in a bowl.

Notes

Store the chickpea salad in an airtight container in the refrigerator for up to three days. To freeze, store in a container for up to a month. Keep any bread or wraps separate until ready to assemble.