Fresh, bright, and straightforward to put together, Chickpea Salad Sandwich is a vegetarian American breakfast, salad made with can chickpeas, bread, and greek yogurt in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 10 minutes
- Yield: 3
- Category: Breakfast, Salad
- Cuisine: American
Ingredients
- 15 oz can chickpeas ((or 1 1/2 cups cooked chickpeas))
- 6 bread ((whole grain or brown))
- 1/4 cup greek yogurt ((or hung curd))
- 1/2 medium onion (finely chopped)
- 1/4 cup coriander leaves (finely chopped)
- salt and pepper (to taste)
Method
- In a large bowl, add cooked or canned chickpeas, and using a potato masher or fork, mash it a slightly chunky texture. Then add onion, greek yogurt, coriander leaves, salt & pepper. Mix all well.
- Serve as is, or build a sandwich. It's also great in lettuce wraps or tortilla wrap. Take a sandwich bread and spread smashed chickpea salad mixture generously on one slice of the bread. On another slice of bread top it with lettuce leaves, tomato slices, and onion.
- Cover and press with another bread slice over it. Cut in half and enjoy them immediately.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
