Lentil & Chickpea Salad Sandwiches
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Lentils.org

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Lentil & Chickpea Salad Sandwiches

Prep Time: 20 Minutes

Servings: 6 sandwiches

These Lentil & Chickpea Salad Sandwiches are award-winning, literally! Grand Prize Winner of the 2015 Canadian Lentils Recipe Revelations Challenge! by Brittany Tack at I Love Vegan - visit her blog at www.ilovevegan.com

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup cooked split red lentils
  • 1 celery rib, finely chopped
  • 1 carrot, grated
  • 1/4 red or green bell pepper, finely chopped
  • 2-3 green onions, finely chopped
  • 1 medium pickle, finely chopped
  • 3 Tbsp (45 mL) fresh dill, finely chopped
  • ½ Tbsp (7 mL) lemon juice
  • 3 Tbsp (45 mL) vegan mayo (or regular mayo)
  • 2 Tbsp (30 mL) nutritional yeast
  • ¼ tsp (1 mL) black salt
  • ground black pepper, to taste
  • 12 slices sprouted, whole grain, or gluten free bread
  • 12 leaves lettuce (butter, romaine, spinach, or iceberg)

Directions

  1. LIGHTLY mash chickpeas with a fork. Add the lentils, finely chopped vegetables, dill, lemon juice, mayo, nutritional yeast, black salt, and pepper. Mix thoroughly with a fork.
  2. BLEND 1⁄3-½ of the mixture with a food processor or immersion blender, and mix back in, to even out the texture. Chill salad for 3+ hours before serving.
  3. ASSEMBLE sandwich by scooping 1⁄3-1/2cup of salad onto one slice of bread and lay 2 leaves of lettuce on the other slice of bread. Close the sandwich, slice diagonally and enjoy!

Nutritional Information

  • Serving Size: 1 sandwich
  • Per serving:
  • Calories 300
  • Total Fat 7 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrates 45 g
  • Dietary Fibre 12 g
  • Sugar 4 g
  • Protein 14 g
  • Sodium 500 mg
  • Potassium 313 mg
  • Folate 92 mcg