We all have our unicorns–those elusive “finds” that we search for and can’t quite grasp.
This is one of mine.
Chickpea Sandwich Filling. (I know. I know. My search is a modest one. But still….)
I’ve always known it could be done. I’ve tried recipes for the filling more times than I care to mention… always to disappointment.
Until now.
Chickpea Sandwich Filling
March 31, 2022
Ingredients
- 1 15-ounce can of drained, rinsed and dried chickpeas
- 1 15-ounce can of drained, rinsed and dried hearts of palm
- 1 t. chopped fresh dill
- 4 T. red onion (chopped)
- 1/2 C. dill pickle (diced)
- 1 t. dill pickle juice
- 1/4 C. sweet pickles (diced)
- 1 large celery rib (diced)
- 1 T. capers (drained and chopped)
- 2 t. caper brine
- 2 t. soy sauce
- 1 sheet seaweed (chopped)
- 1/3 C. mayonnaise
- 1/2 t. chopped garlic
- Salt and pepper to taste
- Tomato slices (thinly slices)
- Red onion (thinly sliced)
- Curly Lettuce Leaves
- Rye bread slices
- Olives (to garnish)
- Radishes (to garnish)
Directions
- Step 1 Process chickpeas and hearts of palm in a food processor very briefly–two or three blitzes. You want good texture in your sandwich filling.
- Step 2 Add all the other ingredients to a bowl and mix. Fold in the chickpea and hearts of palm mixture. Add salt and pepper to taste. Chill overnight to let the flavors develop. To serve, let the filling warm to room temperature.
- Step 3 To serve, spread filling on rye bread. Top with slices of red onion and red tomato. Garnish with olives and radishes.
This recipe is inspired by a number of recipes online including Vegan Tuna Salad from The Cheeky Chickpea here and the Chickpea Salad Sandwich from the New York Times here.
