Lunch Chickpea Salad Sandwich Contains wheat (slices (256 g) whole-wheat bread), milk (container (6 oz / 170 g) nonfat plain Greek yogurt) Full of fiber Makes4 servingsTotal20 minDietVegetarian Keep screen on Photograph made with AI (Gemini), staged from the recipe Ingredients½×1×2×USMetric0 of 153 cups no-salt-added canned chickpeas, drained and rinsed1 container (6 oz / 170 g) nonfat plain Greek yogurt2 tbsp olive oiljuice of 1 lemon2 medium stalks celery, finely chopped1 medium carrot, grated¼ cup finely chopped onion½ cup chopped fresh parsley1 tsp dried oregano½ tsp smoked or sweet paprika½ tsp black pepper⅜ tsp salt8 slices whole-wheat bread8 inner romaine leaves8 medium tomato slices MethodPut the chickpeas in a large bowl. Pour the lemon juice and olive oil over them and let them sit 10 minutes while you chop, so the chickpeas take up the lemon.Mash them with a fork or potato masher until about half are broken and the rest are whole. Stop before it turns smooth; it should look chunky, not like hummus.Stir in the yogurt, celery, carrot, onion, parsley, oregano, paprika, pepper and salt until everything is coated.Taste it. If it needs more brightness, it gets more pepper, not more salt; the salt is counted.Toast the bread if you like. On 4 slices lay 2 romaine leaves and 2 tomato slices, spoon a quarter of the chickpea salad onto each (about ¾ cup), and close each with another slice.Eat right away, or pack the filling and bread apart and put them together at lunch so the bread stays dry. Do not leave the filling out more than 2 hours. NutritionEstimatedPer sandwich · serving size 1 of 4Calories478Total fat12.7 gSaturated fat1.8 gSodium568 mgTotal carbohydrate69.3 gDietary fiber15.4 gTotal sugars13.1 gProtein24.4 g Share Share this recipe Print view Save to an app All recipes asharedpalate.com · asharedpalate.com/chickpea-salad-sandwich
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