- 1½ cups cooked chickpeas drained and rinsed
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- ½ garlic clove
- 1 teaspoon capers
- 1 green onion chopped
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper to taste
- Handful of thin green beans trimmed
- 1 soft baguette sliced in half
- 8 to 10 Kalamata olives pitted and halved
- Thinly sliced red onion rinsed and dried
- Vegan mayo or regular mayo, for spreading
- ¼ English cucumber thinly sliced
- 1 radish thinly sliced
- 6 to 8 fresh basil leaves
- Sea salt and freshly ground black pepper to taste
1 Food Processor
1 Saucepan
1 Mixing Bowl
1 Chef’s Knife
1 Cutting Board
Prepare the Chickpea Salad: Start by placing the cooked chickpeas into your food processor along with tahini, Dijon mustard, a peeled garlic clove, capers, chopped green onion, cilantro, fresh lemon juice, and a pinch of sea salt and black pepper.Pulse the mixture several times until the ingredients are combined but still retain some texture—avoid pureeing it completely to keep a pleasant bite. Taste and adjust the seasoning with extra salt, pepper, or lemon juice if needed, then transfer the salad to a bowl. Blanch the Green Beans: Bring a medium saucepan filled with salted water to a rolling boil over high heat. Carefully add the trimmed green beans to the boiling water and let them cook for exactly 1½ minutes to keep their vibrant color and crunch. Using a slotted spoon or tongs, immediately transfer the beans into a bowl of ice water to halt the cooking process; once chilled, drain them thoroughly and chop into 1-inch pieces. Assemble the Sandwich: Take your sliced baguette and generously spread the prepared chickpea salad on one half, then press the chopped green beans evenly into the spread to add crunch. Layer on the halved Kalamata olives and rinsed, thinly sliced red onions. On the other half of the baguette, spread a thin layer of vegan (or regular) mayo, followed by cucumber slices, radish slices, and fresh basil leaves. Season lightly with salt and pepper, then carefully press the two halves together, slice into portions, and serve immediately for the best texture and flavor.
- You can prepare the chickpea salad up to 3 days ahead and store it covered in the fridge for quick lunches throughout the week.
- If you prefer a smoother salad, blend the chickpea mixture longer, but keep in mind this will alter the texture.
- Feel free to swap basil for other fresh herbs like parsley or dill depending on your preference.
- For added protein, consider adding a sprinkle of toasted nuts or seeds on your sandwich.
- To make this gluten-free, substitute the baguette with gluten-free bread or a sturdy lettuce wrap.
