
Curried Chickpea Salad Sandwich
Servings:*
2 servingsIngredients
- 1 155ounce can chickpeas, drained and rinsed
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons freshly squeezed lemon juice
- ¾ teaspoons ground turmeric
- ¾ teaspoons ground coriander
- ½ teaspoons ground cumin
- Pinch cayenne pepper
- ½ teaspoons kosher salt
- Black pepper, to taste
- ⅓ cup chopped pistachios
- ¼ cup raisins
- 2 green onions, sliced thin
- 2 tablespoons finely diced celery
- 2 tablespoons chopped cilantro
- 4 slices L&B Artisan Minnesota Nice Multigrain Artisan Bread
- 1 ounce spinach, divided
- 1 heirloom tomato, cut into 8 slices
Directions
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Place the chickpeas in a medium-sized mixing bowl. Using a potato masher or the back of a fork, mash half of the chickpeas into a paste, leaving the remaining half of the chickpeas whole.
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Add the mayonnaise, Dijon, lemon juice, spices, salt and pepper to the mixing bowl, and stir to combine.
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Stir in the pistachios, raisins, green onions, celery and cilantro. The chickpea mixture can be stored in an airtight container in the refrigerator for up to 5 days.
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Toast the bread until golden brown.
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Top each sandwich with ½ the chickpea mixture, half the tomato slices and a pinch of spinach. Serve immediately.