Arugula Sandwiches with Smashed Chickpea Salad

These 15-minute Smashed Chickpea Salad Sandwiches layer a zesty arugula salad, a Mediterranean-inspired chickpea salad, and fresh veggies between slices of sourdough for a refreshing and fiber-packed lunch! Vegan, Gluten-Free Option.

Course Main, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 15

Total Time 15

Servings servings

Calories 409kcal

Author Caitlin Shoemaker

Ingredients

For the Smashed Chickpea Salad:

2 packed tablespoons finely chopped sun-dried tomatoes
3 tablespoons garlic hummus plus more as needed*
Juice of 1/2 lemon
1 15 ounce can chickpeas drained and rinsed
1 tablespoon chopped fresh parsley or basil

For the Arugula Salad:

Juice and zest of 1/2 lemon
1 tablespoon olive oil or use the oil from the sun-dried tomato jar
Salt and black pepper to taste
2-3 cups baby arugula

For the rest of the Sandwich:

4 pieces bread of choice I prefer sourdough
Whole grain or dijon mustard to taste
2 persian cucumbers ends trimmed and thinly sliced
1/4 cup thinly sliced red onion or sub Pickled Red Onions
1/2 avocado sliced (optional)

US Customary - Metric

Instructions

Make the Chickpea Salad: Add the hummus, and lemon juice to a medium bowl and whisk well, until combined. Add the sun-dried tomatoes and chickpeas to the bowl and use a potato masher or fork to mash at least half of them, or more to your liking. Use a spatula to fully mix the chickpeas into the dressing. The mixture should be slightly wet and hold together; if not, add more hummus in 1 tablespoon increments. Fold in the fresh herbs and set aside.
Arugula Salad: Whisk the lemon zest (if using), lemon juice, and olive oil together in a separate bowl with a generous pinch of salt and pepper., Add the arugula on top and fold it into the dressing. Note: this might look like a lot, but don’t worry – it’ll smoosh down!
Assemble the Sandwiches: Toast or pan-fry the bread to your liking. Add a thin layer of mustard to one side of the bread (or both if you are obsessed with mustard like me). Add the cucumber, red onion, and avocado (if using) to the bread, then pile on half of the chickpea salad and arugula. Add the final piece of bread on top, and your sandwich is complete; repeat with the other two slices. These sandwiches are pretty stacked, so I recommend wrapping them in parchment paper, then slicing in half for easier eating. Enjoy!

Video

Notes

Don’t like arugula? Swap if for your preferred salad green of choice!

Nutrition