• Kris

White barbecue chickpea salad sandwich

Updated: Sep 7, 2020

Smashed chickpeas and a one of a kind white barbecue dressing make this sandwich peerless. Easy, delicious, proteinaceous! Vegan, gluten free.

The other day I was kind of in a jam when it came to make lunch. I mean how many days a week can you really eat salad? I love salads, don’t get me wrong! But when it’s a wet April day and your mood reflects the weather outside; salad is not exactly the thing your spirit wants!

Okay, how about a bowl then? Mm, yeah, bowls are fine but, I don’t know!

You sometimes get that feeling too? Yeah, thought so!

To be honest, my inner carb lover was actually craving a big fat sandwich that day! I love sandwiches! But with my gluten sensitivity and a will to not eat much of gluten free breads (they are kinda ‘not wholefood’ you know!), sandwiches do not often appear in my food scenes!

So, I decided to listen to my inner craving and make that ‘big fat sandwich’. It was as serious a job as lifting my spirit up yo! Important stuff! You don't neglect that! 😉

Now, it was already lunch time (forgot to look at the clock) and I had zero prepping for anything at all! And no, I could not eat a tomato-cucumber sammie for my lunch. I need protein, I need taste, I need satiety, I need it to keep me full for a couple of hours! A raid through my fridge and pantry, and I found out that the only option was to make a chickpea sandwich!

There are so many excellent recipes for chickpea sammies available on the internet. But I wanted to make something different. No, not a chickpea ‘egg salad’ sandwich, not a chickpea ‘tuna salad’ sandwich, not a ‘chickpea Waldorf salad’ sandwich, not even a chickpea ‘curried chicken salad’ sandwich! And also not a Mediterranean chickpea sandwich! Nope!

So, I came up with this white barbecue chickpea salad sandwich recipe. Here the barbecue dressing is the magic twist that makes this sandwich one of a kind! You can say it is somewhat comparable to ‘Alabama white barbecue sauce’. But it’s not exactly the same. It’s a creamy, it’s smoky, it’s tangy. It’s so good that boy! I can eat it straight out of the jar!

It took me very little time and effort to make the sandwich (told ya I was hungry, hangry to be more honest, already!) and it really blew my mind when I tasted it!

Give it a go. You’ll see what I’m talkin’ about!

About the dish :

Course – Entrée

Servings – 4

Difficulty level – Easy

Recipe type – Vegan, gluten free if using gluten free bread.

Does it keep –The filling keeps in the refrigerator for 2 days.

What you need :

For the filling :

2 cups cooked chickpeas (one 15 oz can usually yield 1.5 cups)

1 stalk of celery

1 serrano chili (optional)

½ medium onion (2-3 tablespoons chopped)

For the dressing :

½ cup vegan mayonnaise

1.5 tablespoon barbecue sauce

1 teaspoon Dijon mustard

½ teaspoon dry dill (or 1 teaspoon fresh)

¼ teaspoon smoked paprika

1 teaspoon agave syrup (or maple syrup)

Juice of half a lime

¼ teaspoon garlic powder

Salt and pepper to taste

For assembly :

8 slices of bread of your choice (I used vegan, gluten free multi-grain seed bread)

Baby arugula/ lettuce/baby spinach (or choice of your green)

2 slices of tomato per sandwich

What you do :

1. Take your cooked chickpeas in a big mixing bowl. You can see here how to cook them from scratch. If you’re using canned, strain and rinse them well. Reserve the liquid from the can (or cooking liquid).

2. Mash the chickpeas coarsely with a potato masher or a fork. If it feels too dry, you can add up to 3 tablespoons of the cooking liquid (canned brine).

3. Chop the onion, celery and Serrano chili finely. Add them into the mashed chickpeas.

4. Let’s make the dressing now. In another smaller bowl, add vegan mayo, mustard, barbecue sauce, lime juice, agave syrup, paprika, dill and garlic powder. Mix them well. Add salt and pepper to taste.

5. Add this dressing into the chickpeas and mix well. Let the flavors marry for 10-15 minutes.

6. To assembly the sandwiches, spread the chickpea filling on one slice of bread. Layer your choice of greens and tomato slices on top and put the other slice on. Or, you can put the greens at the bottom most layer, then spread the chickpea and top it with the tomatoes. Either way, they’re gonna taste fab!

What goes well with it :

  • Potato chips

  • Any other veggie chips

  • Vinegar based Cole slaw

  • Pickled or fresh cucumber spears

  • Green apple slices

Nutritional info of sandwich (Using gluten free bread) :

Calories – 450 Cal

Carbohydrate – 58 g

Protein – 12 g

Fat – 22 g

Saturated fat – 1 g

Sugar – 9 g

Sodium – 362 mg

Dietary fiber – 17 g

If you decide to keep the left over filling in the fridge for tomorrow, don’t heat it up in a microwave. It tends to break the mayo in the dressing. Either take it out of the fridge with sufficient time before eating and allow to come to room temp. Or put the container on a box full of hot water for a quick warming up. Some people like it cold too.

So, eat it fresh or the next day, eat it at room temp or cold, you’re gonna love it, I promise! And you’ll decide, like me, that it should actually be called a ‘chic’-pea salad sandwich!

Do you have any question? Any thoughts after you’ve made it? I’d just love to hear from you. Feel free to comment below.

Comments :

Piu says

9/6/2020, at 4.01 AM

Kinda fab ❤❤❤

Kris says

9/6/2020, at 8.13 PM

Thank you very much!


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