Description
Tantalize your taste buds with a Caramelized Lemon Chickpea Salad Sandwich! This dish is bursting with flavor, featuring tangy lemon, savory chickpeas, and fresh herbs, making it a delightful, healthy option for lunch or dinner.
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
- 2 tbsp olive oil
- 4 garlic cloves
- 1 lemon (for squeezing juice)
- 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 medium mixing bowl, combine the red onion, lemon zest and juice, vinegar, maple syrup, olive oil, sumac, and a generous pinch of salt. Massage the ingredients together until the onions soften. Cover and refrigerate as you prepare the dressing.
- Heat 2 tablespoons of olive oil in a small saucepan over medium-low heat. Add the garlic cloves, stirring occasionally until golden, about 2-3 minutes. Remove from heat and let cool for 3 minutes. Transfer this mixture to a blender, adding the zest of the whole lemon.
- Return the saucepan to medium-low heat. Halve the lemon and place both halves cut-side down in the pan. Cook undisturbed for 5-6 minutes until lightly charred on the bottom. Remove from heat and let cool.
- Squeeze the charred lemon juice into the blender. Add the mustard, vinegar, maple syrup, and 1/4 teaspoon of kosher salt. Blend until smooth and creamy. Add the parsley and tarragon, pulsing a few times to chop evenly. Taste and adjust seasoning as necessary.
- For the chickpea salad, mash the drained chickpeas in a large mixing bowl using a fork or potato masher until they reach your desired consistency. Stir in the jalapeños, artichoke hearts, scallions, and mayo.
- Pour the lemon dressing over the chickpea mixture and stir until everything is well combined. Adjust seasoning with more acid or sweetener according to taste. Add more mayo if a creamier texture is desired.
- Assemble your sandwich by spreading mustard or mayo on two slices of bread. Layer lettuce, a portion of the chickpea salad, and sumac onions before topping with the remaining slice of bread.
Notes
Feel free to customize the salad by adding your favorite veggies or herbs.
This sandwich can be served open-faced for a lighter option.
Store leftover chickpea salad in the fridge for a few days in an airtight container.
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg