Chickpea Salad Sandwich With Creamy Carrot-Radish Slaw
4.3
(13)
This recipe is part of our Spring Grocery Bag Menu featuring 5 easy weeknight dinners made from 1 grocery bag of ingredients.
Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and quick weeknight dinner.
Recipe information
Total Time
20 minutes
Yield
Makes 4 servings
Ingredients
For the Creamy Carrot-Radish Slaw:
For the Chickpea Salad:
For the sandwiches:
Preparation
Make the Creamy Carrot-Radish Slaw:
Step 1
Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
Make the Chickpea Salad:
Step 2
Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
Assemble the sandwiches:
Step 3
Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
Do Ahead
Step 4
Chickpea salad can be made 2 days ahead. Chill in a resealable container.
Instead of radish-top salsa verde, you can add an additional 1 Tbsp. chopped parsley and 1 Tbsp. chopped cilantro.
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Reviews (13)
Back to TopI liked this but the cucumber make it sloppy, too liquid and messy. Next time I’ll leave it out.
Lynne
NH
2/8/2023
When I made this, the shallot was overpowering, and only got more powerful as the leftovers sat in the fridge. Day two it tasted like a shallot sandwich. The mixture was also very goopy (I definitely overprocessed the chickpeas). Still, I will try it again and probably sub in some onion for the shallot and use about half as much mayo and oil. The carrot-radish slaw was delicious and I think I'll be making it a lot this summer.
Anonymous
Salt Lake City
7/13/2020
This was brilliant on toasted marble rye. Excellent Vegetarian take on Chicken salad! My carnivore partner did not miss the chicken at all. So amazing dressed up with the avo, greens, oil, vinegar, and oregano on rye or a hoagie. The carrot slaw was hearty, fresh and an excellent side for this summer style outdoorsy dish.
fosterwilliamsnadira1117
Newark, NJ
5/25/2020
I just did the chickpea salad and did not do the slaw or salsa verde which I would try next time. I thought the chickpea salad was off the hook-loved it! Served on a pita with fresh spinach leaves, sliced avocado and a lemon-tahini dressing I had from the night before. Amazing!!
msofro
Chicago, IL
7/3/2019
My husband and I loved this recipe! I left out the radish but it was still great.
laurenhabiba
expat
2/18/2018
this was quite good, much to my surprise though I did change a few things. I didn't have any shallots so I used some sweet onion and did not have any radishes. After tasting it, it seemed a bit bland so I added two tablespoons of Trader Joe's hatch chili salsa and that did the trick. I agree with a previous reviewer, this didn't work for a sandwich, the avocado kept slipping off the sandwich and the filling kept coming out. Next time I will cube the avocado and add it to the salad and eat it with chips.
vtgrammy
killington,vt
2/7/2018
I thought this was a delightful vegetarian option, I did not have cilantro and used white beans. Next time I will cut down on the mayo and feta cheese as I feel the salad will still be flavorful but have less fat.
cjadewi
Boston,ma
4/28/2017
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