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Two chickpea salad sandwiches with knife are on a wooden board that is on a marble surface | Hurry The Food Up

Chickpea Salad Sandwich

Course: Breakfast, Lunch, Salads
Diet: Egg Free, Low Calorie, Low Fat, Vegetarian
Time: Max 10 min
Calories: 450 - 650 kcal
Type: meal plan recipes
Diet: egg-free
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 432kcal
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US Customary - Metric

Ingredients

  • 1.5 cup (265 g) chickpeas, cooked
  • 2 ½ tbsp low fat Greek yogurt
  • 2 ½ tbsp low fat cottage cheese
  • 2 sprigs dill, fresh
  • 1 tsp onion powder
  • 1 ½ tbsp capers
  • 1 tbsp water
  • Salt to taste
  • 1 oz (28 g) baby spinach
  • 2 radishes
  • 4 slices (130 g) wholegrain bread (or ciabatta/baguette)

Instructions

  • In the bowl of the food processor add the chickpeas, Greek yogurt, cottage cheese, dill leaves, onion powder, capers, water and salt. Process until it’s semi smooth, and has some small chunks of chickpea. Taste and add more salt if necessary.
    Chickpea salad sandwich ingredients are in the bowl of the food processor | Hurry The Food Up
  • Slice radishes.
  • Divide the bread for two servings and toast if you wish to.
  • Fill bread with chickpea salad, sliced radish, and baby spinach.
    Two chickpea salad sandwiches are on a marble surface next to each other | Hurry The Food Up

Nutrition

Calories: 432kcal | Carbohydrates: 61g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 1109mg | Potassium: 627mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1436IU | Vitamin C: 7mg | Calcium: 217mg | Iron: 6mg