Description
This Caramelized Lemon Chickpea Salad Sandwich is a flavor-packed delight. With zesty lemon, creamy chickpeas, and fresh herbs, it makes a fantastic healthy meal or quick 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 bowl, combine red onion, lemon zest and juice, vinegar, maple syrup, olive oil, sumac, and salt. Massage the ingredients and refrigerate.
- Heat 2 tbsp olive oil in a pan and sauté garlic until golden. Remove from heat and cool.
- Char the lemon halves cut side down in the pan for 5-6 minutes then remove and let it cool.
- Juice the charred lemon into the garlic mixture, blend with mustard, vinegar, maple syrup, and salt until smooth. Add parsley and tarragon, blend again briefly.
- In a large bowl, mash chickpeas, then mix in jalapeños, artichokes, scallions, and mayo.
- Pour the lemon dressing over the chickpea mix and stir until well combined, adjusting seasoning as needed.
- Assemble the sandwich by spreading mustard or mayo on bread, adding lettuce, chickpea salad, and sumac onions.
Notes
For a spicier kick, add more pickled jalapeños.
Use gluten-free bread to make it suitable for gluten-sensitive diets.
This salad can be made ahead and stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg