Amazing Chickpea Tahini Salad Sandwich. Summery, crunchy and refreshing Chickpea Salad with pecans, celery, onion, tahini and shawarma spice! Serve in lettuce wraps or sandwiches. Vegan Soyfree Recipe. Can be made nut-free Gluten-free
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 4
- Category: Main Course
- Cuisine: American, fusion
Ingredients
- 15 oz chickpeas (rinsed and drained, or 1.5 cups cooked)
- 3 tbsp tahini
- 1/4 cup raw pecans
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped scallions
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground mustard
- 1 tsp shawarma spice blend
- zest and juice of half a lime
- Lettuce or spinach
- sliced onions
- sliced tomatoes (juicy tomatoes are best to add moisture to the sandwich)
- Bread Slices for sandwich or lettuce for lettuce wraps
Method
- Add tahini lime juice and zest to a bowl. Add a few tablespoons cold water and mix until light and fluffy. Add more water if needed. Add chickpeas. Mash with a potato masher and mix in. Add 1-2 tbsp water if needed for mashing.
- Toast the pecans on a skillet over medium heat for 3 to 4 mins. Add to the bowl. Add the rest of the ingredients and mix well.
- Taste and adjust the flavor with salt, lime juice, herbs (add parsley or dill). Add a few tbsp of water if needed to adjust consistency(moisture content varies in chickpeas and tahini). Chill (optional) for an hour.
- Toast the breads if needed. Then layer greens, the chickpea salad, sliced onion or tomato.
- For additional moisture, spread some hummus on the breads or other dressings of choice. To Store: Refrigerate just the chickpea salad in a covered container for upto 3 days. For Nut-free: Use toasted sunflower seeds For Gluten-free: Serve the salad without bread or in lettuce cups.
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.