Chickpea Salad Sandwich Recipe

The amount of recipes I post isn't particularly representative of how much I bake and cook, however whenever I make a recipe I think other people might enjoy I try to share it! Yesterday I made a chicken salad sandwich for my dad and had forgotten how much I enjoy them. Using chickpeas I created a similar alternative that tastes great and is still a good source of protein. While this is a good alternative to chicken salad for vegetarians, it's actually pretty healthy for everyone! Here's a link to some dietary info on chickpeas. The gist is that one cup of chickpeas has 4g of fat, 12g of dietary fiber, and 15g of protein. This recipe makes at most two sandwiches or one sandwich and some cracker spread ;)

| Ingredients |

•  1 cup chickpeas, cooked and rinsed
• 2 tbsp diced tomato
• 1-2 slices of bread
• 2 tbsp grated cheese 
• 1 tbsp dill or sweet pickle relish
• 1/4 cup chopped spinach
• 1-2 tbsp light mayonnaise (less if you're using regular mayo!)
• salt and pepper
• optional: 1 tbsp diced sweet onion

 | Directions |

1. In a food processor, pulse the peas until they're about 75% smooth. This can also be done with a potato masher, fork, or mixer if that's more convenient.
2. In a bowl, add rest of the ingredients (besides bread slices) to the chickpeas and stir until combined. Sometimes I add a little garlic and onion powder as well to add a bit more flavor.
3. Spread a bit of mayonnaise (or flavored cream cheese!) on a slice of bread and pile on the chickpea salad. Finish off with the other slice or leave it off for an open faced sandwich.

This would also be tasty with some diced bell pepper, cucumber, avocado, or any other veggies.
I've also posted an avocado chicken salad sandwich recipe!

Thanks for reading!
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Healthy Avocado Chicken Salad Sandwich Recipe

As I mentioned in my last healthy lunch recipe, I eat avocados almost every day. They're such a versatile food; I put them in everything I can (within reason). A few weeks ago I had leftover roasted chicken that I wanted to use to make a chicken salad sandwich, one of my favorite lunches. I spontaneously added some avocado and spinach (I live a wild life) then slapped on a piece of bread and I basically fell in love and eat it all of the time now. I don't really measure when I make this but I used the ratios given and it turned out like usual!

This recipe is great for leftover chicken, grilled chicken, roasted chicken, or basically any other type as long as it's completely cooked. The time I made this specific batch, I had just grilled a tenderloin until well done and slightly crispy. I omitted any kind of seasoning or marinade besides a little salt and pepper thrown on it while it was cookin'. I personally make this as an open faced sandwich to increase how much chicken salad I can pile on it but it's up to you!

 
| Ingredients |

- 1/2 cup chopped, cooked chicken
- 1/3 cup chopped baby spinach 
- 1-2 tablespoons diced sweet onion
- 1 tablespoon sweet or dill relish
- 1/2 an avocado
- 1-2 tablespoons light mayo
- 1 slice 100% whole wheat bread
- salt and pepper

| Directions |

1. Mash together the mayonnaise and avocado until small chunks of avocado remain.
2. In a bowl, combine all ingredients together and stir until combined.
3. Add extra mayonnaise if needed; the mixture should make a kind of gross squishy noise.
4. Pile the whole thing onto a slice of bread and top with a dash of salt and pepper for taste and aesthetics and it's done!

And you're done! Let me know what you think if you try this out.
Here's a downloadable and printable PDF. If you want to, check out another easy recipe with avocado and also a hair recipe with avocado.
Thanks for reading! xo Hannah