Chickpea Salad Sandwich
Chickpea Salad (1/3 cup) WITH 2 Slices of Whole Wheat Bread
Calories 314 (10% from fat)
Fat 3 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 778 mg.
Carb. 65 gram
Fiber 10 gram
Sugar 12 gram
Sugar Alcohol 4 gram
Protein 12 gram
Chickpea Salad (1/3 cup) WITHOUT any Bread
Calories 114 (11% from fat)
Fat 1 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 458 mg.
Carb. 21 gram
Fiber 4 gram
Sugar 4 gram
Sugar Alcohol 4 gram
Protein 4 gram
Ingredients
1 can (15 oz.) low sodium garbanzo beans (chickpeas)
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup low fat mayonnaise
1 1/2 Tbsp. dijon mustard
1 1/2 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
2 Tbsp. fresh dill, chopped
1 Tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper, ground
1/4 tsp. paprika
12 slices of whole wheat bread
(We used Dave's Killer Bread 100% Whole Wheat Organic Bread.)
OPTIONAL TOPPINGS
spinach or romaine
pickles or gherkins
tomatoes
sweet red pepper rings
We served this to someone who doesn't eat healthy food and told them it was tuna salad. They asked for seconds. We told them afterward it was chickpeas. They haven't fully forgiven us, but still asked for the recipe. Instructions below.
1. Drain and rinse the chickpeas. Then put them in a bowl and mash to a desired consistency. Some prefer a chunky texture like tuna salad and others mash more thoroughly for a smoother salad.
2. Stir in the remaining ingredients EXCEPT bread.
3. Toast two slices of bread. Spread about 1/3 cup of the chickpea salad onto one slice of toasted bread. Top with the second slice. Repeat for each sandwich.
This recipe makes six sandwiches. Consider optional toppings like spinach, tomato slices, gherkin pickles and sweet red pepper rings.
You can store the chickpea salad in an airtight container in the refrigerator up to 2 days.
Yield: 6 Servings
