Recipe by strawberrycandy32
"It's quick, easy, super nutritious and tastes absolutely fantastic. Win win win! You can make up the chickpea salad part ahead of time, and make it into a sandwich when you want it by drizzling some olive oil on the bread and spoon the mix on top. Ingredients can vary - basically whatever veggies you can find. Feel free to substitute as necessary."
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red onion, minced
green onions, minced
garlic scapes, minced
red bell peppers, minced
carrots, peeled and minced
2 large stalks
English cucumber, minced
2 (15 ounce) cans
chickpeas (garbanzo beans) - drained, rinsed, and mashed with a fork
capers, with liquid
Italian-style salad dressing
salt and ground black pepper to taste
olive oil, or as needed
What a grand idea! This recipe resolves those "what to do with all these bits of veggies in the fridge" issues. It is also an ingenious solution to a quick and tasty lunch when you are tired of eating meat. I used 2 cups of homemade boiled chickpeas instead of canned. I made this on whole grain GF bread and served it also inside an avocado for a different angle and it was delicious with the creamy avocado. I added some hot peppers for a bit of punch and it went well with all the other ingredients. I don't have Italian dressing so I just used some Italian seasoning and some olive oil. It was light and refreshing. Thank you for sharing this recipe with us!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chickpea Salad Sandwiches
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 75
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