Chickpea Salad Sandwiches with Quick Pickles
By Jessica RudolphPublished on May 2, 2023
Time
30 minutes
Yield
Serves 4
Ingredients
½ English cucumber, sliced thin½ small red onion, sliced thin¼ cup cider vinegar 1 teaspoon table salt, divided2 (15-ounce) cans chickpeas, rinsed, divided½ cup mayonnaise 1 tablespoon lemon juice 2 tablespoons chopped fresh dill 8 slices pumpernickel hearty sandwich bread 2 hard-cooked eggs, sliced thin4 leaves Bibb lettuce
Before You Begin
For perfect hard-cooked eggs, cook for 13 minutes in boiling water and then shock the eggs in an ice bath.
Instructions
- Combine cucumber, onion, vinegar, and ½ teaspoon salt in bowl; set aside, tossing occasionally.
- Process ¾ cup chickpeas, mayonnaise, lemon juice, and remaining ½ teaspoon salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add dill and remaining chickpeas to food processor and pulse until coarsely chopped with some larger pieces remaining, about 4 pulses. Season chickpea mixture with salt to taste.
- Drain cucumber mixture. Spread chickpea salad evenly over 4 bread slices. Layer eggs, cucumber mixture, and lettuce (in that order) over salad. Top with remaining 4 bread slices. Serve.
Time
30 minutesYield
Serves 4Ingredients
½ English cucumber, sliced thin
½ small red onion, sliced thin
¼ cup cider vinegar
1 teaspoon table salt, divided
2 (15-ounce) cans chickpeas, rinsed, divided
½ cup mayonnaise
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
8 slices pumpernickel hearty sandwich bread
2 hard-cooked eggs, sliced thin
4 leaves Bibb lettuce
Ingredients
½ English cucumber, sliced thin
½ small red onion, sliced thin
¼ cup cider vinegar
1 teaspoon table salt, divided
2 (15-ounce) cans chickpeas, rinsed, divided
½ cup mayonnaise
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
8 slices pumpernickel hearty sandwich bread
2 hard-cooked eggs, sliced thin
4 leaves Bibb lettuce
Ingredients
½ English cucumber, sliced thin
½ small red onion, sliced thin
¼ cup cider vinegar
1 teaspoon table salt, divided
2 (15-ounce) cans chickpeas, rinsed, divided
½ cup mayonnaise
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
8 slices pumpernickel hearty sandwich bread
2 hard-cooked eggs, sliced thin
4 leaves Bibb lettuce
Why This Recipe Works
Canned chickpeas made a surprising yet satisfying stand-in for tuna or chicken in these hearty sandwiches.
Before You Begin
For perfect hard-cooked eggs, cook for 13 minutes in boiling water and then shock the eggs in an ice bath.
Instructions
- Combine cucumber, onion, vinegar, and ½ teaspoon salt in bowl; set aside, tossing occasionally.
- Process ¾ cup chickpeas, mayonnaise, lemon juice, and remaining ½ teaspoon salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add dill and remaining chickpeas to food processor and pulse until coarsely chopped with some larger pieces remaining, about 4 pulses. Season chickpea mixture with salt to taste.
- Drain cucumber mixture. Spread chickpea salad evenly over 4 bread slices. Layer eggs, cucumber mixture, and lettuce (in that order) over salad. Top with remaining 4 bread slices. Serve.
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