Cooked - Chickpea-Tarragon Salad Sandwiches

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chickpea-Tarragon Salad Sandwiches

6.0

3½ cups cooked or canned no-salt added chickpeas (from one 29-ounce can or two 15-ounce cans), drained and rinsed

1 celery stalk, thinly sliced

⅓ cup walnuts, toasted and chopped

¼ cup dried cherries

2 tablespoons tarragon leaves, chopped

¼ cup Chickpea Aioli (page 214) or vegan or traditional mayonnaise

2 tablespoons Coconut-Cashew Yogurt (page 215) or vegan or dairy yogurt

2 teaspoons fresh lemon juice

½ teaspoon salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

6 soft buns or 12 slices of sandwich bread

In a large bowl, mash the chickpeas with a fork or potato masher, leaving some of them whole if desired.
Add the celery, walnuts, cherries, and tarragon and toss to combine.
Gently fold in the aioli, yogurt, lemon juice, salt, and pepper.
Taste and add more salt and pepper if needed.
Scoop ½ cup of the salad onto the bottom half of one of the buns or one slice of bread.
Place the top half of the bun or bread over the salad and repeat with the remaining ingredients.

Course🥪Lunch

Diets🌱Vegan...

Category🥪Sandwich

Cuisine🇺🇸American

Occasions📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 3 weeks ago

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