About This Recipe:
If you love tuna salad but the thought of eating fish from a can freaks you out, this chickpea salad is what you need in your life. It has all of the goodness of a classic tuna fish sandwich, but with chickpeas! This recipe takes less than 15 minutes to put together, so it’s perfect for a quick lunch break at home. I use Greek yogurt for a lighter, tangier dressing, and really like to load up my sandwich!
Ingredients (2 servings)
-15 oz canned chickpeas, rinsed & drained
-2 celery ribs, finely diced
-¼ small red onion, finely diced
-¼ cup parsley, finely chopped
-¼ cup plain Greek yogurt
-1 tsp dijon mustard
-¼ lemon, juiced
-4 slices whole grain bread
-2 lettuce leaves
-1 small tomato, sliced
-Salt & pepper
Instructions (15 minutes)
1. In a large bowl, add the chickpeas and lightly mash until a chunky consistency forms. Mix with the diced celery, red onion, and parsley.
2. In a small bowl, whisk together the yogurt, mustard, and lemon juice, and season with salt and pepper. Toss the dressing with the chickpea mixture to evenly coat.
3. Assemble the sandwich- layer the lettuce and tomato on top of the bread, and scoop half of the chickpea salad on each sandwich.