Name: Chickpea Salad Sandwich with Creamy Carrot-Radish Slaw | Epicurious
Cook time: 20 minutes
Total time: 20 minutes
Yield: Makes 4 servings
Ingredients: 3 tablespoons mayonnaise; 2 tablespoons extra-virgin olive oil; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 5 small carrots (about 8 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater; 3 small radishes (about 2 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater; 1/4 cup coarsely chopped cilantro; 1/4 cup coarsely chopped parsley; 1/4 cup sliced almonds; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 4 tablespoons mayonnaise; 3 tablespoons extra-virgin olive oil; 2 tablespoons radish-top salsa verde (optional); 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 shallot, quartered; 1 garlic clove, halved; 1 (16-ounce) can chickpeas, rinsed; 1 medium cucumber (about 1/2 pound), finely chopped; 3 tablespoons crumbled feta; 1/4 cup coarsely chopped cilantro; 1/4 cup coarsely chopped parsley; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1 avocado, thinly sliced; 4 brioche buns or 8 slices pumpernickel bread, toasted; 1/2 cup baby spinach leaves

Chickpea salad sandwich with carrot slaw on a blue plate.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

This recipe is part of our Spring Grocery Bag Menu featuring 5 easy weeknight dinners made from 1 grocery bag of ingredients.

Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and quick weeknight dinner.

Cooks' Note

Instead of radish-top salsa verde, you can add an additional 1 Tbsp. chopped parsley and 1 Tbsp. chopped cilantro.

Recipe information

Total Time
20 minutes
Yield
Makes 4 servings

Ingredients

For the Creamy Carrot-Radish Slaw:

3 tablespoons mayonnaise

2 tablespoons extra-virgin olive oil

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

5 small carrots (about 8 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater

3 small radishes (about 2 ounces), coarsely grated using the coarse grater disk on a food processor or the largest holes on a box grater

1/4 cup coarsely chopped cilantro

1/4 cup coarsely chopped parsley

1/4 cup sliced almonds

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

For the Chickpea Salad:

4 tablespoons mayonnaise

3 tablespoons extra-virgin olive oil

2 tablespoons radish-top salsa verde (optional)

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 shallot, quartered

1 garlic clove, halved

1 (16-ounce) can chickpeas, rinsed

1 medium cucumber (about 1/2 pound), finely chopped

3 tablespoons crumbled feta

1/4 cup coarsely chopped cilantro

1/4 cup coarsely chopped parsley

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

For the sandwiches:

1 avocado, thinly sliced

4 brioche buns or 8 slices pumpernickel bread, toasted

1/2 cup baby spinach leaves

Preparation

Make the Creamy Carrot-Radish Slaw:
Step 1
Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.
Make the Chickpea Salad:
Step 2
Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.
Assemble the sandwiches:
Step 3
Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.
Do Ahead
Step 4
Chickpea salad can be made 2 days ahead. Chill in a resealable container.