Mashed Chickpea Sandwich
with green bean “fries”
The filling for these sandwiches is one that we’ve used as a vegetarian substitute for tuna salad (check it out here), but this protein-packed sandwich topping, made with mashed chickpeas, is as popular with omnivores as with vegetarians.
- Shallots - 1 clove , diced
- Pickles, any type (opt) - 1 Tbsp , chopped (sub pickle relish)
- Beans, garbanzo (15 oz / 387 g) - 2 cans , drained and rinsed
- Mayonnaise - 2 Tbsp
- Mustard, Dijon - 1 tsp
- Lemon juice - 1 tsp
- Tomatoes, medium - 2 , sliced (preferably heirloom)
- Lettuce, romaine - 4 leaves , torn
- Sandwich bread - 8 slices
- Green beans - 1 lb , trimmed
- Oil, olive - 2 tsp
- Vinegar, red or white wine - 2 tsp
- Cumin, ground - 1/2 tsp
Shallots / Pickles / Green beans - Prep as directed. Combine shallots and pickles. Store green beans separately. (Can be done up to 5 days ahead)
Make chickpea salad - Drain and rinse beans. Transfer to a mixing bowl and mash with a potato masher or fork. To beans, add shallots, pickles, mayonnaise, mustard, and lemon juice. If you would like it to be creamier, add some additional mayonnaise. Taste and season with some salt and pepper. (Can be done up to 4 days ahead)
Tomatoes / Lettuce - Prep as directed.
Heat oven to 375F / 190C degrees.
Toss green beans with olive oil, vinegar, cumin, and some salt and pepper. Spread out on a sheet pan. Roast until tender, 20 to 25 minutes, shaking the pan halfway through cooking.
When green beans are nearly done roasting, toast bread.
Assemble sandwiches with lettuce, tomatoes, and chickpea salad.
Serve sandwiches with green beans on the side. Enjoy!