We eat a lot of dinners in the car or on the sidelines during sports seasons. This sandwich is quick to fix and packs really well.
It’s also really versatile and a lot of the ingredients can be kept in the pantry. Feel free to change it up to suit your own tastes and for what you’ve got on hand in the kitchen.
To me, it’s the pickles that make this sandwich. They add a really nice punch of flavor with a little crunch.
If you’ve got access to a garden fresh tomato, it would be fantastic on this sandwich! Unfortunately, those are hard to come by mid-winter, so we’ve been eating ours topped with greens.
Chickpea Salad Sandwiches
- 1 15 oz chickpeas drained and rinsed
- 1 stalk celery diced
- 1/4 cup diced pickles
- 1/2 cup hummus
- salt and pepper to taste
- Put the chickpeas in a bowl and smash them, leaving only a few whole.
- Stir in celery, pickles, part of the hummus, salt and pepper. Add more hummus if it looks dry.
- Spread chickpea salad on bread, top with a generous portion of greens and add the top slice of bread.