Publix Aprons

Bombay Chickpea Salad Sandwiches

Bombay Chickpea Salad Sandwiches
Servings:
4
Total Time:
40 minutes
Active Time:
10 minutes

Ingredients

1 (15.5-oz) can chickpeas, drained and rinsed
1/4 cup reduced-fat mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon curry powder
1 tablespoon minced roasted garlic
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon Dijon mustard
2 ribs celery, chopped
1/4 cup presliced green onions
3/4 cup red grapes, halved lengthwise
1/4 cup sliced almonds
1 loaf Bakery Italian Five-Grain Bread
4 red leaf lettuce leaves
1 (4-oz) container alfalfa sprouts
1/4 cup radish slices

Steps

  1. Place chickpeas, mayonnaise, olive oil, curry, garlic, salt, pepper, and mustard in food processor bowl; pulse 5–6 times until blended and chickpeas break down slightly. Place mixture in large bowl.
  2. Stir in celery, onions, grapes, and almonds. Cover and chill at least 30 minutes (or overnight).
  3. Slice bread into 8 (1/2-inch-thick) slices; toast if desired. Place 1 lettuce leaf each on 4 slices of bread; top with chickpea salad, 1/4 cup sprouts, 3 radish slices, and another bread slice.

Other Preparation Methods

  • Bake: Preheat oven to 375°F. Cut bread into 1-inch strips; brush with melted butter and sprinkle with grated Parmesan cheese. Bake 5–7 minutes or until toasted.
  • Breakfast: Toast 2 slices of bread. Spread peanut butter and honey on one side of 1 slice, then place banana slices and cooked bacon strips on remaining slice. Assemble as a sandwich.

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Nutritional Information

CALORIES (per 1/4 recipe) 460kcal; FAT 15.00g; SAT FAT 1.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 1010mg; CARB 68g; FIBER 11.00g; SUGARS 15g; PROTEIN 19g; CALC 15%; VIT A 0%; VIT C 0%; IRON 40%

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