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one whole-grain chickpea salad sandwich cut into two halves on an ordinary plate showing a chunky creamy filling of coarsely broken golden chickpeas, tiny pale-green cucumber dice, red-edged radish dice and dill flecks over green lettuce, with no smooth hummus, curry-yellow dressing, apple pieces, pita, chips or garnish
Andre Lewis

Chickpea Salad Sandwich

Roast the drained chickpeas briefly to dry their surfaces, then pulse them into a coarse filling before adding the yogurt dressing and crisp vegetables. Leave plenty of small bean pieces rather than blending the mixture into hummus. Seed and blot the cucumber so its water does not loosen the salad during storage. Diced radish and dill bring a fresh crunch, while the lemon and mustard keep the dressing sharp enough for thick whole-grain bread. Spoon the filling over dry lettuce and press it lightly into an even layer, giving the loose pieces somewhere to settle before you close and cut the sandwich.
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Prep Time 1 hour 5 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each chickpeas, drained, rinsed and patted dry
  • 1 tbsp olive oil
  • 1/2 tsp fine salt divided
  • 1/2 cup plain whole-milk Greek yogurt
  • 2 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp finely chopped fresh dill
  • 1/2 cup peeled seeded cucumber, finely diced and blotted dry
  • 1/3 cup finely diced radishes
  • 1/8 tsp black pepper
  • 8 large slices soft whole-grain sandwich bread
  • 4 green leaf lettuce leaves washed and thoroughly dried

Method
 

  1. Heat the oven to 400°F. Toss dry chickpeas with olive oil and 1/4 teaspoon salt on a rimmed sheet and roast for 20 to 25 minutes until dry outside and lightly golden, keeping the centers tender rather than roasting them hard.
  2. Cool chickpeas for 20 minutes, then pulse briefly in a food processor until coarsely broken into small pieces, not a puree. Transfer to a bowl.
  3. Stir yogurt, lemon juice, Dijon, dill, remaining salt and pepper together. Fold into chickpeas with dry cucumber and diced radishes.
  4. Cover and refrigerate for 30 minutes until cold; prep time includes cooling and chilling.
  5. Lay dry lettuce over 4 bread slices and divide chickpea salad over it, pressing lightly into even layers. Close with remaining bread and cut in half.
  6. Serve cold or refrigerate at 40°F or below, transporting with ice packs.