Chickpea Salad Sandwich

Cook Time: 10 minutes Servings: Yield 4 servings Source:

Ingredients

6 tablespoons extra-virgin olive oil

6 tablespoons tahini

3 tablespoons fresh lemon juice

½ teaspoon grated garlic

Kosher salt and pepper

2 (15-ounce) cans chickpeas, rinsed and drained

½ cup finely chopped celery

½ cup finely chopped scallions

½ cup freshly grated Parmigiano-Reggiano

8 slices multigrain sandwich bread

Mayonnaise, as needed

8 butter lettuce leaves

1 (packed) cup alfalfa sprouts

1 avocado, thinly sliced

1 large tomato, thinly sliced

Directions

In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.

Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve. (Sandwiches may sit at room temperature for 1 to 2 hours before serving.)