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–+ servings
Chickpea salad sandwich cut in half and dipped in parmesan.

Extra Green Chickpea Salad with Marinated Veggies

5 | 2 reviews
The claim to fame for this sandwich is that it's dipped in parmesan, which while not mandatory, is delicious. The real bulk of the salad comes from its all-green blend of chickpeas and marinated vegetables. It's a good mix of crunchy, tangy and creamy - and it's an incredibly filling and flavorful lunch.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4

Equipment

Ingredients

For the chickpeas
  • 1/2 cup (2 oz) raw cashews, soaked in 1/2 cup hot water
  • 1 tablespoon white miso paste
  • 1 teaspoon dijon mustard
  • 1 cup mixed tender herbs
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon white wine vinegar
  • 2 (15.5 oz) cans chickpeas, drained and rinsed
For the marinated vegetables
  • 1 large (12 oz) cucumber
  • 1 large (12 oz) sweet white onion
  • 1 teaspoon oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon granulated sugar
  • 1/4 cup white wine vinegar
To serve
  • Bread of choice
  • Parmesan, optional, for grating

Instructions 

  1. Begin by soaking 1/2 cup of raw cashews in 1/2 cup of hot water. Set this aside and skip ahead to making the marinated vegetables.
  2. Thinly slice the cucumber on an angle, the thinner the better. Thinly slice the white onion. Add both to a large bowl.
  3. Season with 1 teaspoon of oregano, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1 teaspoon of Diamond Crystal kosher salt, and 1 teaspoon of granulated sugar. Pour in 1/4 cup of white wine vinegar, mix, and set aside to marinate.
  4. Now it’s time to go back to the cashews. Add the cashews and the water they were soaking in to a small blender along with 1 tablespoon of white miso and 1 teaspoon of mustard. Blend for 1 minute, or until it is very smooth.
  5. Add in 1 cup of tender herbs and blend again. Season with up to 1 teaspoon of Diamond Crystal kosher salt and 1 teaspoon of white wine vinegar. Taste and season as needed.
  6. To a large bowl, add the 2 cans of drained and rinsed chickpeas and the cashew cream. Mash the chickpeas in cashew cream until it’s about 75% mashed. The dressing will thicken around the chickpeas.
  7. To make this into a sandwich, toast two slices of bread and press them down in the center to make a well for the chickpeas. Pile them into the well, then top with some of the marinated vegetables.
  8. For extra fun, grate some parmesan onto a dish, slice the sandwich on a diagonal, then “dip” the cut sides into the parm. This is totally optional, but so delicious.
  9. You can also eat this as a rice bowl, a grain bowl, or just on its own. The green chickpeas and marinated veg make a great pairing!
Serving: 1 cupCalories: 453kcalCarbohydrates: 64gProtein: 22gFat: 14g