Chickpea Salad Baguette Sandwich with Green Beans and Olives
COOK TIME: 5 minutes
PREP TIME: 15 minutes
SERVINGS: 2
INGREDIENTS
For the Chickpea Salad
1½ cups cooked chickpeas, drained and rinsed
2 tablespoons tahini
1 teaspoon Dijon mustard
½ clove garlic
1 teaspoon capers
1 green onion, chopped
2 tablespoons chopped cilantro
2 tablespoons fresh lemon juice
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
For the Sandwiches
1 handful thin green beans, trimmed
1 soft baguette
8–10 Kalamata olives, pitted and sliced in half
¼ small red onion, thinly sliced
2 tablespoons vegan mayo or regular mayo
¼ English cucumber, thinly sliced
1 radish, thinly sliced
6–8 fresh basil leaves
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
INSTRUCTIONS
Blanch the green beans: Bring a small pot of water to a boil. Add the green beans and cook for 2–3 minutes, until bright green and tender-crisp. Drain and rinse under cold water to stop cooking. Set aside.
Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onion, cilantro, lemon juice, sea salt, and black pepper. Pulse until combined but still slightly chunky. Scrape down the sides as needed.
Assemble the sandwich: Slice the baguette in half lengthwise. Spread the mayo evenly on both cut sides.
Layer the ingredients: On the bottom half of the baguette, spread a generous layer of the chickpea salad. Top with sliced olives, red onion, cucumber, radish, blanched green beans, and basil leaves. Sprinkle with a pinch of sea salt and black pepper.
Finish and serve: Place the top half of the baguette over the fillings. Press gently, slice into portions if desired, and serve immediately.
Storage Instructions
Store leftover chickpea salad in an airtight container in the refrigerator for up to 3 days. Assembled sandwiches are best enjoyed fresh, but can be stored tightly wrapped in the fridge for up to 24 hours.
Ingredient Substitutions
No tahini? Use plain hummus or Greek yogurt (not vegan) for a creamy texture.
No capers? Use a small splash of pickle brine or chopped pickles for a similar tang.
No cilantro? Substitute fresh parsley or omit if preferred.
No green beans? Thinly sliced bell pepper or spinach can be used instead.
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