Chickpea Salad Sandwiches


Trisha loves chickpeas because they’re similar in texture to black-eyed peas, a true Southern staple. She combines the high-fiber, high-protein beans with avocado, a little mayo and lime juice for a light, fresh salad that’s super-filling.

Photo By: Jason Clairy ©Clairy Productions Inc

Chickpea Salad:

Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed

1 large ripe avocado, peeled and pitted 

1/4 cup finely chopped green onion 

1/4 cup freshly squeezed lime juice (about 2 limes) 

2 tablespoons mayonnaise 

2 tablespoons yellow mustard 

2 teaspoons minced garlic 

Salt and freshly ground black pepper

1/4 teaspoon cayenne pepper, optional


4 whole-wheat pitas

1/2 English cucumber, sliced thin, for serving 

Sprouts, for serving 

Sliced radishes, for serving 

Green leaf lettuce, shredded, for serving 


Watch how to make this recipe.

  1. For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, mayonnaise, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.
  2. For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce.

Photo by Shannon Milling on Unsplash


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