Looking for a new lunch idea? T his simple chickpea salad sandwich is easy to throw together in less than 10 minutes, plant-based, high protein and the leftovers last for 4-5 days in the refrigerator.
Ingredients
1/2 cup plain Greek yogurt
2 Tbsp mayo
1 tbsp Creamy Ranch Dip Mix
1 tsp mustard
1 can (14 oz/398 ml) unsalted chickpeas
¼ cup roasted pumpkin seeds
Salt and pepper to taste
8 slices whole-grain bread, toasted, if desired
1 large tomato
4 lettuce leaves
½ English cucumber (optional)
Sprouts (optional)
Preparation
In a bowl, prepare sauce. Stir together yogurt, mayo, dip mix, and mustard.
Drain and rinse chickpeas. Add to bowl and lightly mash with a fork. Add pumpkin seeds and mix until well combined. Season to taste with salt and pepper. Set aside.
Slice tomato and cucumber (if using).
To assemble sandwiches, place lettuce leaves on four slices of bread and spread chickpea filling on top. Add sliced vegetables. Cover with second slice of bread.
