Description
This Caramelized Lemon Chickpea Salad Sandwich features irresistible flavors with a delightful mix of chickpeas, tangy lemon, and fresh herbs, making it a perfect quick meal or healthy lunch option.
Ingredients
Scale
- 1/2 medium red onion, thinly sliced
- Zest and juice of 1 lemon
- 1 tbsp white wine vinegar
- 1 tsp maple syrup
- 1 tsp extra virgin olive oil
- 1/2 tsp sumac
- Kosher salt to taste
- 2 tbsp olive oil
- 4 garlic cloves
- 1 lemon, halved
- 1 tsp dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp maple syrup
- 1/4 cup parsley leaves, chopped
- 1 tbsp tarragon leaves, chopped
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1/3 cup pickled jalapeños, chopped
- 1/4 cup marinated artichoke hearts, chopped
- 2 scallions, thinly sliced
- 2 tbsp mayo or plain unsweetened plant-based yogurt
- Slices of sourdough or whole wheat bread
- Dijon mustard or mayo to spread on the bread
- Lettuce
Instructions
- In a medium bowl, combine red onion, lemon zest and juice, vinegar, maple syrup, olive oil, sumac, and salt. Massage the mixture until onions soften. Cover and refrigerate.
- Heat 2 tbsp olive oil in a small saucepan over medium-low heat. Add garlic cloves and cook until golden, about 2-3 minutes. Remove from heat and cool slightly. Transfer garlic and oil to a blender, adding the zest of a lemon.
- In the same pan, place lemon halves cut side down and cook over medium-low heat until lightly charred, about 5-6 minutes. Cool before squeezing the juice into the blender.
- Add mustard, vinegar, maple syrup, and salt to the blender and blend until smooth. Stir in parsley and tarragon, pulsing to chop evenly. Adjust seasoning as needed.
- In a large bowl, mash chickpeas with a fork or masher until desired consistency. Add jalapeños, artichokes, scallions, and mayo. Mix well.
- Pour the lemon dressing over the chickpea mixture and stir until combined. Adjust flavor with more lemon, salt, or mayo as preferred.
- To assemble, spread bread slices with mustard or mayo, layer with lettuce, chickpea salad, sumac onions, and top with another slice of bread.
Notes
For a spicier kick, adjust the amount of pickled jalapeños.
This salad can be made in advance and stored in the fridge for 3-4 days, making it great for meal prep.
Feel free to add other veggies like cucumber or bell pepper for additional crunch.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg