Description
This Caramelized Lemon Chickpea Salad Sandwich offers a delightful blend of flavors with lemony chickpeas, crunchy veggies, and creamy dressing, making it a quick, healthy meal.
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
- 1 tsp dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp maple syrup
- 1/4 cup parsley leaves
- 1 tbsp tarragon leaves
- 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, mix red onion, lemon zest and juice, vinegar, maple syrup, olive oil, sumac, and salt. Massage until the onion softens. Refrigerate.
- In a saucepan, heat olive oil over medium-low, add garlic, and cook until golden. Remove and let cool. Blend with lemon zest.
- Char the lemon halves in the pan, cut side down, for 5-6 minutes. Blend the charred lemon juice with mustard, vinegar, maple syrup, and salt until smooth. Add parsley and tarragon, pulse to mince.
- Mash chickpeas in a large bowl, add jalapeños, artichoke hearts, scallions, and mayo. Pour dressing over and mix well, adjusting flavors as needed.
- Spread mustard or mayo on bread, layer with lettuce, chickpea salad, and sumac onions. Top with another slice of bread.
Notes
Let the onion marinate for a better flavor.
Adjust the seasoning to your taste, adding more vinegar or lemon for tang.
For a vegetarian option, use plant-based yogurt instead of mayo.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg