Chickpea Salad Sandwich
15 min·Middle Eastern
Ingredients
- 1/3 cup (90 ml) tahini paste, stirred well before measuring
- 1/4 cup (60 ml) lemon juice from 2 lemons
- 2 tablespoons (30 ml) mayonnaise (see notes)
- 1 clove garlic, peeled and chopped
- 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 tablespoons (30 ml) water
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 Persian (mini) cucumbers or 1/2 English cucumber (about 4.5 ounces; 120 g total weight), halved and cut into 1-inch chunks (see notes)
- 1/2 cup (10 g) picked fresh parsley, mint, or cilantro leaves and tender stems (or a combination)
For the Sandwiches
- Hearty bread or pita pockets
- Sliced or chopped tomatoes (optional)
- Romaine or butter lettuce (optional)
- Pickled red onions, turnips, or mixed vegetables (optional)
- Zhug (optional)
Instructions
3 steps
- 1
For the Salad - In a food processor, combine tahini, lemon juice, mayonnaise, garlic, salt, cumin, and coriander and process until well combined, about 10 seconds. With processor running, slowly pour water through feed tube and process until a smooth, emulsified sauce forms, about 10 seconds.
- 2
For the Salad - Add the herbs, followed by the drained chickpeas and chopped cucumbers to prepared sauce in food processor. Pulse until well combined and broken down but still chunky, 5 to 7 pulses. Season to taste with salt, if needed.
- 3
For Making Sandwiches - Add about 1/2 cup chickpea salad to bread or stuff into pita pocket. Top with tomatoes, lettuce, pickled red onions or other pickled vegetables, and/or a drizzle of zhug, and serve.
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