This chickpea salad has been my go-to lunch and dinner for the last week. It is so bright, flavorful and filling, using Greek yogurt/skyr as the base sneaks in some extra protein. Loading up an everything bagel with this delicious vegetarian salad is the perfect way to cut down on your meat intake while keeping the protein and the flavor high. Add very thin cucumbers and carrots, lettuce, sprouts, and avocado and everyone is going to be green with envy looking at your lunch.

Ingredients:

Chickpea Salad

1 can of chickpeas

2 tbsp of Greek yogurt or skyr

1 tbsp of spicy mustard

.25 cup of fresh dill, chopped

.25 cup of fresh parsley, chopped

Juice from half a lemon

1 tsp garlic powder

Salt and pepper

Chickpea Salad Sandwich

2 everything bagels

Romaine lettuce

English cucumber, thing strips, use a vegetable peeler

Carrot, thin strips, use vegetable peeler

Half an avocado, smashed

Sprouts

Let's Assemble!

Essential Equipment

My dinner plates are the Anthropologie Briar dinner plates and they are unfortunately no longer available. These ones from Fable are similar and have great reviews!

My toaster is from Balmuda. It is expensive but it is amazing. You can revive a day old croissant and make bread taste freshly baked.

I got the ingredients for this recipe from my local Whole Foods, including the bagels which were very good! Very accessible ingredients.

For the chickpea salad:

Rinse, drain, and remove the skins from the chickpeas.

Add them to a medium bowl and smash with the back of a fork.

Add the rest of the ingredient and mix well.

For the Sandwich:

Toast the bagel and spread more mustard or Greek yogurt on one half and smashed avocado on the other.

On the mustard side, add the chickpea salad, cucumbers, carrots, lettuce, and top with sprouts.

Join the bagel, cut in half, and enjoy!

Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!

Vegetarian Herby Chickpea Salad Sandwich