lentil & chickpea salad sandwiches
I live in a section of Canada's best grain farming lane. Lentils are also a prevalent crop. One of our friends always puts in a section of lentils. I get a fresh batch every harvest season. This is one of my favorite ways to use them. This makes a good deal of sandwich filling but will keep well in the fridge for up to a week (as long as you don't take a bite and dip the spoon back into the salad mix, lol).
►
yield
serving(s)
prep time
15 Min
method
No-Cook or Other
Ingredients For lentil & chickpea salad sandwiches
-
1 ccanned chickpeas, drained and rinsed
-
1 ccooked red lentils
-
1celery rib, finely chopped
-
1carrot, grated
-
1/4red or green bell pepper, finely chopped
-
2-3green onions, finely chopped
-
1 mdpickle, finely chopped (i prefer dills)
-
1/2 Tbsplemon juice
-
3 Tbspmayonnaise
-
2 Tbspnutritional yeast (optional)
-
1/4 tspsalt (black is nice if you have it)
-
ground black pepper, to taste
-
good quality whole wheat or multi grain bread slices
-
leaves lettuce (butter, romaine, spinach, or iceberg)
How To Make lentil & chickpea salad sandwiches
-
1Lightly mash chickpeas with a fork. Add the lentils, finely chopped vegetables, dill, lemon juice, mayo, nutritional yeast, salt or black salt, and pepper. Mix thoroughly with a fork.
-
2Blend 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.
-
3Make sandwich by scooping 1⁄3-1/2cup of salad onto one slice of bread and lay 1 or 2 leaves of lettuce on the other slice of bread. Close the sandwich, slice diagonally and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT