Summer Chickpea Salad Sandwiches
Ingredients
¼ cup dill pickles, finely chopped
¼ cup water
2 Tbsp fresh dill, minced
½ cup low-fat Greek yogurt
2 celery ribs, finely chopped
½ tsp black pepper
2 15-oz can low sodium chickpeas, rinsed, divided
2 scallions, sliced thin
1 lemon, juice squeezed
12 sliced whole wheat bread, toasted
Directions
Process 3/4 cups of chickpea, Greek yogurt, water, and lemon juice in food processor until smooth, about 30 seconds, scraping down side of bowl as needed.
Add remaining chickpeas to food processor and pulse until coarsely chopped with some larger pieces remaining, about 4 pulses.
Combine chickpea mixture, celery, pickles, scallions, and dill in a large bowl. Season with pepper. Spread chickpea salad evenly over 6 slices of bread. Top with remaining bread and serve immediately.
Hint: If you do not have a food processor, you can use a potato masher or fork to mash 3/4 cup of the chickpeas very thoroughly with the Greek yogurt, water, and lemon juice until creamy. Then stir in the remaining chickpeas and lightly mash a few times so you still have chunky pieces.
Nutritional information:
6 Servings
Serving Size: 1 sandwich
Calories: 270.1 kcals
Total Fat: 4.8g
Saturated Fat: 0.7g
Cholesterol: 0mg
Sodium: 595.8mg
Total Carbohydrate: 44g
Protein: 14g
Fiber: 9.9g