Sun-Dried Tomato and Basil Chickpea Salad Sandwich
This savory Sun-Dried Tomato and Basil Chickpea Salad Sandwich is an easy meal. If you like hummus, you'll love this!
Servings: 8
Calories: 312kcal
Equipment
Ingredients
- ¼ cup fresh basil
- ¼ cup sun-dried tomatoes in oil
- 15 ounce can garbanzo beans (chickpeas), drained and rinsed
- ¼ cup tahini
- ¼ cup lemon juice
- 1 clove garlic minced
- Salt
- 16 pieces basil or 8 pieces of lettuce (or both)
- 16 tomato slices
- 16 slices toasted gluten free bread or 4 tortillas
Instructions
- Put basil, sun-dried tomatoes, and garbanzo beans in a food processor. Pulse. You want a chunky consistency, but mixed enough so that it is spreadable on bread. Scrape into a bowl and set aside.
- In the food processor, mix tahini, lemon juice, minced garlic, and salt until smooth and creamy.
- Add the tahini spread to the bowl with the garbanzo bean mixture. Stir.
- Spread on bread or tortilla and pile on sliced tomatoes, and lettuce.
Video
Notes
This recipe will last about 5 days in an airtight container in the fridge.
Nutrition
Calories: 312kcal | Carbohydrates: 46g | Protein: 8g | Fat: 10g | Saturated Fat: 0g | Cholesterol: 12mg | Sodium: 405mg | Potassium: 461mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1265IU | Vitamin C: 17.6mg | Calcium: 134mg | Iron: 2mg
