"Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato. Other raw, chopped vegetables can be substituted for the celery. Your favorite salad dressing can be substituted for the mayo." — FISHLOVE
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1 (19 ounce) can
garbanzo beans, drained and rinsed
dried dill weed
salt and pepper to taste
I'm in love with this. I made it last night and let it sit in the fridge for a day, that may have helped. Tonight I warmed some Turkish flatbread in the oven, spread the chickpea filling on it generously, threw some halved cherry tomatoes and thin slices of cucumber on and drizzled with a bit of light yoghurt. Then wrapped it all up burrito-style. After the first bite I thought it was a nice 4 star spread, but it kept tasting better and better with each bite. Now I am finding it hard no to attack the leftovers with a spoon and eat up the whole lot. So good. Wonderful texture, the dill works great (esecially with the salad and yoghurt) and its so healthy. Fingerlicking good. Thanks.
This is pretty tasty for someone who eats hummus almost every single day. Seriously. I added lots of garlic and about a half cup of salsa. Tasty!!
My vegetarian sister taught me to make this several years ago. It's a great sandwich filling and also tastes delicious as a filling for stuffed tomatoes (very pretty topped with fresh parsley). I make mine in the food processor and always add a dash of Tabasco to it. We've also made it with Dijon mustard replacing the lemon juice... very versatile and yummy recipe!
WOW!!! This was fantastic!!! I am so glad I finally tried this recipe, because it was perfect for a light summer dinner. I omitted the celery (personal preference) and used less onions. I used fat free mayo, no sugar added relish, and the dill weed and lemon were perfect!! mashing the chickpeas took some time (I tried using a mixer... not the best idea. There were chickpeas firing everywhere!) but it was all well worth it!
We used it to fill pitas, along with romaine and tomato slices. Thanks so much for the great recipe!! With 3 vegetarians and 3 non-veg, we all agreeded it was simply amazing!!! My Grandmother didn't even realize it wasn't tuna!
This was pretty good. I did add one large chopped garlic dill, a teaspoon garlic powder and one chopped organic hard boiled egg. I did not use the whole onion, just a few green onions. My littlest loved this, too, believe it or not. I was shocked. I spread his on Dave's Killer Bread but I had mine spread on cucumber slices. NOTE: I used olive oil mayonnaise and I did need an extra tablespoon. Next time, I might add a little dijon and a few shakes Frank's Hot Sauce. I also used organic garbanzo beans.
WOW is the only word that describes this sandwich. This was delicious. It was so good that I was eating it straight out of the bowl. I served this filling on a toasted whole wheat pita with lettuce and tomato. To keep the chick peas moist, just add a few TB of the liquid in the can along with your mayonnaise. Mine was very moist by doing this. Thank you for offering this healthy alternative.
Heather, this was SO good! Threw the beans into my food processor, added a tad more lemon and lots of garlic. I sliced whole wheat pitas into triangles, baked them in the oven until nice and crispy and used them as a dipping device for the wonderful bean mixture! Incredible and thank you!
Super healthful and a great alternative to tuna fish or egg salad. I served it with leaves of romaine lettuce and tomato, to make lettuce wraps. I thought the lemon juice was a bit overpowering, next time I might halve it. I will also add some chopped carrot and garlic powder and maybe sub green onion for regular onion, just for more color.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Chickpea Sandwich Filling
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 52
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