This Mediterranean Sandwich with Chickpea salad with sun dried tomato, tahini and Za’atar makes a delicious vegan lunch sandwich. Soyfree and nutfree. Skip the bread and serve with lettuce cups for Glutenfree! It’s also a great salad for a week-day lunch, picnic, or potluck!
In a bowl, add the chickpeas. Mash until 3/4 of the chickpeas are mashed. Add red bell pepper, green onions, sun-dried tomatoes, olives, dates, all the spices, salt, parsley, and mint, Mix well
In another bowl, mix the tahini with lemon juice and 1 tablespoon hot water. Mix it until the tahini starts to get light and fluffy. You can add another tablespoon of water if it is getting too thick.
Once the mixture is light and fluffy, add it to the chickpea bowl and mix well. Taste and adjust salt and flavor. If the mixture is dry (depends on the chickpea brand and tahini) add in more tahini and water and mix.
You can let this mixture chill for at least an hour for the flavors to double up.
Then assemble your sandwich. Add some layers of tomatoes or crispy greens. Top with the chickpea salad and another bread and serve.
You can also use the chickpea salad in a wrap or serve it as a part of a bowl to make it gluten-free.
Nutrition does not include bread
Glutenfree: put the chickpea salad in a wrap or in a bowl to make gluten-free. Or pick gluten-free bread.
Crunch: use sunflower seeds or chopped toasted walnuts or pecans to the chickpea filling for some extra crunch
Not huge on chickpeas? You can use other cooked beans such as navy beans, white northern, or cannellini.
Add 1/2 cup chopped artichoke hearts for variation.