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chickpea sandwich
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Chickpea Salad Sandwich with Dried Cranberries

Course Main Course
Keyword chickpea salad sandwich
Prep Time 5 minutes
Servings 4 sandwiches
Calories 441kcal
Author Natalie Rizzo, MS, RD

Equipment

  • Food processor

Ingredients

  • 15.5- ounce can of chickpeas drained and rinsed
  • ½ apple chopped
  • 2 medium carrots peeled and chopped
  • 2 scallions diced
  • ¼ cup walnuts chopped
  • ¼ cup dried cranberries
  • ⅓ cup low-fat cottage cheese
  • ⅓ cup low-fat plain Greek yogurt
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • Pepper to taste
  • 8 slices whole grain bread
  • Bibbed lettuce

Instructions

  • Place the chickpeas in a food processor and pulse until crumbly.
  • Place the smashed chickpeas in a large bowl. Add the apple, carrots, scallions, walnuts, dried cranberries, cottage cheese, Greek yogurt, lemon juice and salt. Stir until well combined.
  • When you’re ready to serve, toast two slices of whole grain bread and scoop ⅓ mixture onto the bread. Top with 1-2 bibbed lettuce leaves, close the sandwich and enjoy.

Nutrition

Calories: 441kcal | Carbohydrates: 69g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 482mg | Potassium: 669mg | Fiber: 15g | Sugar: 19g | Vitamin A: 5185IU | Vitamin C: 8mg | Calcium: 165mg | Iron: 5mg