Chickpea Salad Sandwich
Ingredients
- 1 1/2 tablespoons capers, drained
- 1 tablespoon olive oil
- 2 14- ounce cans chickpeas, drained and rinsed
- 2/3 cup Greek yogurt
- 2 tablespoons whole grain mustard
- 1/2 cup green onions, very thinly sliced
- 1 cup celery, finely diced
- 1/3 cup toasted walnuts, chopped
- 1/4 cup relish
- 1 medium serrano chile, stemmed, seeded, and finely diced
- salt and pepper, to taste
- 1 lemon
- slices of bread
- to serve: a favorite curry powder, potato chips
Instructions
- Press the capers with a paper towel to removes as much moisture as possible. Place them in a small, cold skillet along with the olive oil, and then begin to fry them over medium heat. Stir often, and cook until the capers start to brown. Transfer to a paper towel to cool.
- In a large bowl smash the chickpeas well. I like to smash as many whole chickpeas as possible. Alternately, you can pulse the chickpeas in a food processor for this step. Add the yogurt, mustard, green onions, celery, walnuts, relish, serrano chile, and fried capers to the chickpeas. Stir well, until uniform. Taste and add a bit of salt and pepper if you like. Squeeze the juice of half a lemon across the top, stir again, and adjust with more as needed. Refrigerate until ready to assemble sandwiches.
- When you’re ready to make sandwiches, toast the bread if you like, rubbing with a bit of olive oil and a garlic clove after. Top with a generous scoop of the chickpea salad. You can serve open faced or topped with a second slice of bread. An optional dusting of curry powder and a side of a few potato chips is always welcome. Enjoy!
