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Sprouted Chickpea Salad Sandwich

Fresh, creamy and crunchy!
10 minutes
2 Servings
Enjoy on a sunny spring picnic!

Who doesn’t love a good sandwich?! This Sprouted Chickpea Salad Sandwich is the perfect combination of crunchy, creamy and satisfying. We paired sprouted chickpeas with mashed avocado, celery and green onion for a twist on the classic tuna salad sandwich. Colourful spring veggies are abundant here at the moment, so we thought we would take advantage with a bright and fun colour combo, but sprouted chickpea salad is delicious on its own or with any of your favourite sandwich toppings. It’s also quick and simple, great for make-ahead lunches and picnics!

Sprouting improves taste and texture, reduces cook time, and aids in digestibility and bioavailability. Because sprouted chickpeas have already been soaked during the sprouting process, no pre-soaking is required.

ingredient tips & substitutions

  • Mayo: Use vegan if needed or feel free to omit and mash more avocado.
  • Green onion: finely chopped red onion would also be delicious in this.
  • Variations: chopped fresh herbs like dill, cilantro or parsley would be delicious!
  • Bread: We used homemade sprouted wheat bread (recipe here!) but any kind of bread will work (rustic, sourdough, gluten free, bun, bagel, pita etc.)
  • Toppings: we used fresh, colourful and crunchy spring veggies, but any of your favourite sandwich toppings will do. 
  • Condiments: we find the sprouted chickpea salad ‘saucy’ enough but feel free to add extra mayo, spicy mayo, hots sauce etc.

recipe notes

  • Cook the sprouted chickpeas according to the package (or we cook them in an Instant Pot using these directions). You can also cook them ahead of time and store in the fridge until you’re ready to use.
  • Sprouted Chickpea Salad makes really easy make ahead lunches! Easily double (or more!) and assemble the sandwiches when you’re ready to eat.
  • Store any leftovers in an airtight container in the fridge (note: the avocado may brown slightly).

Sprouted Chickpea Salad Sandwich

Fresh, creamy and crunchy!
Prep Time: 10 minutes
Servings: 2

What You'll Need:

Sprouted Chickpea Salad

  • cups cooked Sprouted Chickpeas (¾ cup dry)
  • cup finely chopped celery (about 1 large stalk)
  • cup chopped green onion (about 1-2 bulbs)
  • ½ of an avocado, mashed
  • 1 tbsp mayonnaise (vegan if needed)
  • 1 tsp lemon juice
  • ½ tsp dijon mustard
  • 2 generous pinches of salt and pepper

For the Sandwich

  • 4 slices of bread (or 2 buns/bagels)
  • toppings (cucumber, carrot, radish, lettuce, tomato, pickles, greens etc.)
  • optional: additional mayo, spicy mayo or hot sauce

How To Make It:

  • Once the chickpeas are cooked, roughly mash with a fork or potato masher. There should still be some larger pieces.
  • Chop celery, green onion and preferred toppings. Mash avocado.
  • Combine all sprouted chickpea salad ingredients.
  • Lightly toast the bread (optional), top with half the chickpea salad and toppings. Repeat with second sandwich or store remaining chickpea salad in an airtight container in the fridge.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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