Chickpea Salad Sandwich

Lately I have noticed that I am eating less meat, and have more of a craving for fresh veggies. Today the morning got away from me, therefore no breakfast. Lunch time I am ravenous, with my work schedule this happens often.

I happen to have many cans of chickpeas so here is my creative lunch today. I know all of you are following different types of diets and your bodies like and require different foods. I will have some suggestions and variations listed at the end of the recipe for you.

Chickpea Salad

1 can chickpeas (garbanzo beans)

1/4 cup grated carrots

1/4 cup diced red peppers

1/4 cup thin sliced celery

1/4 cup dice red onion

1/4 cup chopped almonds

1 scallion thinly sliced

2 teaspoons minced fresh dill

2 teaspoons minced fresh parsley

Salt & pepper to taste

1 teaspoon Sumac ( see my post from yesterday)

Zest and juice from half lemon

1 tablespoon EVOO

Arugula for plating

Avocado & tomato to garnish

Rinse and drain the chickpeas. Place 1/3 of the chickpeas in a medium size bowl and mash. Add remaining chickpeas and all your veggies, herbs, seasonings and olive. Stir to combine well. Taste and adjust seasoning as you like.

You are done… it’s that easy. I made an open face sandwich with toasted Ezekiel bread. I placed arugula on the bread followed by the chickpea salad and topped with tomatoes from my garden and avocado. Hunger pains are gone, feel healthy and satisfied. I like it as well as an egg or tuna salad sandwich.


  • Romaine or Butterbibb lettuce to replace bread for gluten free
  • Feta cheese
  • Cooked Shrimp
  • Pita bread or low carb wraps