Herby Chickpea Salad Sandwich

 

1 can chickpeas, rinsed and drained

1/4 cup chopped Italian parsley

1/4 cup chopped fresh dill, tarragon, basil or whatever herbs you have on hand

2 tablespoons whole grain mustard

1–2 tablespoons Mayo or Marzetti Dill Veggie Dip

generous pinch salt and pepper

4 slices whole-grain bread or bagels ( or sub wraps or gluten-free bread or wraps)

Optional Topping for Sandwich:

    lettuce leaves ( red leaf, green leaf or romaine)
    cucumber, thinly sliced
    carrot, thinly sliced (use a vegetable peeler)
    radishes, thinly sliced
    avocado sliced

Make the chickpea salad, placing all ingredients in a medium bowl, mix and smash with a fork until well combined. Taste and adjust salt and pepper to your liking.

Assemble the sandwiches as desired.

Notes
Make the chickpea salad ahead, and have on hand for meals during the week. It keeps for 4-5 days in the fridge! Great for meal prep.

Source: Feasting At Home

Nutrition

• Serving Size: -with 2 slices, Udi's Wholegrain GF Bread
• Calories: 482
• Sugar: 16.3 g
• Sodium: 1384 mg
• Fat: 14.4 g
• Saturated Fat: 1.7 g
• Carbohydrates: 70.8 g
• Fiber: 17.2 g

• Protein: 16.8 g
• Cholesterol: 0.7 mg