All the delicious flavors of chicken salad sandwiches—but with heart-healthy chickpeas and walnuts! This vegetarian sandwich is creamy, crunchy, and perfect on toasted whole grain bread, or tucked into a whole wheat pita.
1 (15-ounce) can chickpeas, drained and rinsed
â…“ cup chopped walnuts
3 tablespoons plain, low-fat Greek yogurt
½ teaspoon Dijon mustard
1 tablespoon honey
2 tablespoons scallions, thinly sliced
4 slices whole wheat bread, toasted
Lettuce, tomato slices, for serving (optional)
1. In a medium bowl, add the drained and rinsed chickpeas, and lightly mash with a fork, keeping the chickpea pieces large.
2. Add the chopped walnuts, Greek yogurt, Dijon, honey, and scallions. Mix well with the fork.
3. Toast four slices of whole wheat bread. Assemble two sandwiches with the bread and the chickpea mixture. Serve with lettuce and tomato slices, if desired.
Recipe and photo courtesy Julie Harrington RD
Wendy Cox says: I make this dish regularly and love it. Sometimes I add dill pickle relish which makes it seem similar to the tuna and chicken salads I enjoyed growing up.
Ann Marie says: I love this recipe and it is so easy. I tend to like things sweet so I used honey dijon and about three time times what the recipe asked. I also doubled the walnuts and added celery. I ate it without the bread. So good!
Ben says: Quick, easy, and tasty.
Rob says: Great idea
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