Ingredients
Chickpea Salad
- 1½ cups cooked chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- ½ garlic clove
- 1 teaspoon capers
- 1 green onion, chopped
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper, to taste
For the Sandwiches
- Handful of thin green beans, trimmed
- 1 soft baguette, sliced in half
- 8 to 10 Kalamata olives, pitted and sliced in half
- Thinly sliced red onion, rinsed and dried
- Vegan mayo (or regular mayo), for spreading
- ¼ English cucumber, thinly sliced
- 1 radish, thinly sliced
- 6 to 8 fresh basil leaves
- Sea salt and freshly ground black pepper, to taste
Instructions
- Make the chickpea salad: In a food processor, combine the cooked chickpeas, tahini, Dijon mustard, garlic, capers, green onion, cilantro, fresh lemon juice, and pinch of sea salt and black pepper. Pulse the ingredients until combined but still slightly chunky, ensuring it does not become a smooth puree. Taste and adjust seasoning with additional salt and pepper if needed.
- Blanch the green beans: Bring a small pot of salted water to a boil. Prepare a bowl filled with ice water nearby. Add the trimmed green beans to the boiling water and cook for about 1½ minutes to achieve a tender-crisp texture. Immediately transfer the beans to the ice water to halt cooking, then drain and pat them dry. Chop into 1-inch pieces.
- Assemble the sandwiches: Spread a generous layer of the chickpea salad onto one half of the baguette. Press the chopped green beans into the chickpea mixture. Arrange the halved Kalamata olives and red onion slices on top. On the other half of the baguette, spread a layer of vegan mayo. Add the thinly sliced cucumber, radish, and fresh basil leaves. Season with sea salt and freshly ground black pepper to taste. Press the two halves together firmly, slice into servings, and serve immediately.
Notes
- The chickpea salad can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.
- Blanching the green beans helps maintain their crisp texture and vibrant color.
- Feel free to substitute the baguette with gluten-free bread if desired.
- Use regular mayo if not vegan, or substitute with your preferred vegan mayonnaise.
- Adjust the amount of garlic and capers to suit your taste preference.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Sandwich
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
