Chickpea Salad Sandwich

03/07/2024 by Living the Gourmet 26 Comments

For me, warm weather food means light, crisp, and refreshing. It also means not having to spend forever standing over a hot stove or firing up the oven. It also means lots of fresh ingredients and lots of summer produce. And that’s exactly where my Chickpea Salad Sandwich comes in. Packed with things like fresh tomatoes, chickpeas, fresh basil, onions, and capers, and then folded into a wrap or crusty bread, this salad sandwich is a breeze to prepare, refreshing on the palate, and embodies the spirit of summer.

Best of all, it doesn’t skimp on taste. It is burst with Mediterranean flavors, like artichoke hearts and provolone, with just a hint of spice courtesy of red pepper and jalapenos. What’s more, it's make-ahead friendly, meaning you can prep the salad, and then portion it out over the week.

What’s more, it is so easy to get creative with. Toss in grilled chicken or shrimp for a hardier meal, add in chunked feta for Aegean flare, or turn it into a Caprese salad with fresh mozzarella slices. The possibilities really are limitless.

Now, without further delay, let’s get to it. Read on for a complete ingredient checklist, variation suggestions, and a printable recipe card.

What to Expect – Recipe Overview

Taste and Texture:

The chickpea salad itself features tangy and citrusy notes from the lemon and vinegar, combined with the sweetness of grape tomatoes and the brine essences of capers. Fresh basil and parsley add a nice burst of herbal goodness, while the garlic and red onion add a nice bite and aromatic depth. The sautéed spinach brings earthy savoriness that deliciously complements the crisp romaine lettuce and creamy avocado, all of which are bonded together with melted provolone.

Difficulty Level:

Super simple, a summertime treat that can be enjoyed by home cooks of all skill levels. The steps to prepare this sandwich are quick and simple to complete. The most time-consuming part of the process is, likely, preparing the chickpea salad, but this can of course be done up to a day in advance if desired. That said, if you can bring together a salad, Sautee some spinach, and assemble a sandwich, you can prepare today’s recipe.

Pairings:

Today's sandwich would pair deliciously with a variety of summertime favorites, such as fruit salad, pickled sweet potatoes, or as the salad side to kebabs. For beverages, I would opt either for a simple iced tea or a crisp white wine.

Ingredient Checklist – Everything You’ll Need

For the Chickpea Salad:

2 (15.5 oz.) cans of chickpeas, drained
- Tip: I do suggest rinsing the chickpeas in a colander.
- Substitution: Any other hardy, white bean will work, but I do believe chickpeas are the best bet for this sandwich.
1 small red onion, sliced very thin
- Note: We’re using red onions primarily for their color, but their muted bite does work nicely in today’s recipe.
- Substitution: Any onion will work in today’s recipe.
1 tbsp. capers
- Tip: Do ‘not’ rinse capers, that ruins them. The brine is a feature, not a flaw.
- Tip Two: No seriously, stop rinsing your capers.
- Substitution: Chives, green olives, or anchovies will all work as substitutes.
10-12 grape tomatoes, quartered
- Substitution: Your choice of tomato will work just fine, just be sure to chop it up small.
3-4 garlic cloves, grated
- Tip: Feel free to adjust the amount of garlic to suit your preference.
- Note: Grating helps to ensure even distribution of the garlic, as well as to ensure maximal release of its juice.
4-5 marinated artichoke hearts, chopped
- Note: These bring a rustic, Mediterranean flavor to the recipe.
1 small jalapeno, chopped (with or without seeds)
- Tip: You can remove seeds for less spice.
- Note: That said, feel free to up the spice level with either more jalapeno or mixed spicy peppers.
- Substitution: Conversely, bell peppers can be used if you prefer to leave the spice on the side.
10-12 fresh basil leaves, julienned
- Tip: For easy slicing, stack up the leaves, roll them, and then slice, them into uniform strips.
- Substitution: A few leaves of fresh mint, but feel free to leave the basil out if you don’t have any.
2-3 tbsp. fresh parsley, chopped
- Tip: As always, flat-leaf parsley is the way to go. Curly-leaf parsley is just for garnish.
- Substitution: Cilantro is a decent alternative in this recipe.
4 tbsp. lemon juice
- Tip: As always, fresher is better.
- Substitution: If fresh lemons aren’t available, you ‘can’ get away with using bottled, but be aware that bottled is more acidic, with less bright citrus notes.
1 tbsp. red wine vinegar
- Substitution: Apple cider vinegar or white wine vinegar.
4-5 tbsp. olive oil
- Tip: The taste of the olive oil comes through loud and clear in this recipe, so be sure to use a decent quality extra virgin olive oil.
1 tsp. salt
- Tip: Plain table salt is all you need, but you can opt for sea salt if preferred.
1 tsp. coarse ground black pepper
- Tip: As always, freshly ground pepper gives the best aromatics.
1 tsp. dried oregano, crushed between fingers
- Substitution: You can of course use fresh oregano if preferred, just roughly triple the amount.
- Note: Be aware that fresh oregano can be very overpowering.
1/2 tsp. red pepper flakes
- Tip: Adjust to your heat preference.
- Substitution: A pinch of cayenne if you like it a bit hotter. Conversely, omit the red pepper altogether if you prefer less spice.
Fresh Parmesan cheese or Romano, shaved (for garnish)
- Tip: I do recommend freshly grated cheese as it maintains its flavor better, and pre-ground tends to be drier, reducing overall quality.
- Substitution: Your preferred grating cheese will work just fine.

Sautéed Spinach:

5 oz. fresh baby spinach, cleaned and patted dry with paper towels
- Substitution: Regular spinach or kale, chopped.
3-4 garlic cloves
- Tip: Give them a rough chop, no need to go nuts here.
2 tbsp. olive oil
- Tip: Here again, a decent extra virgin olive will give you the best results.

For the Sub:

Fresh bread of your choice
- Tip: Crusty whole wheat, Italian bread, ciabatta, or baguette will all work fine.
English cucumber, sliced thin lengthwise
- Substitution: Regular cucumber or zucchini slices, just be sure to remove the seeds in either case.
Fresh basil leaves
- Tip: Don’t chop them, keep them whole.
Red onion, sliced thin
- Tip: I do suggest red onion for its flavor and color, but any onion will do.
Avocado, sliced
- Tip: Ripe but firm for best results.
Romaine lettuce
- Tip: Your choice of greens will work just fine, though I do find romaine works best with the recipe’s flavor profile.
Sliced Provolone or cheese of your choice
- Substitution: Any melty cheese, such as mozzarella, Jarlsberg, or Swiss. Crumbled feta would also work nicely.
Olive oil for brushing the bread
- Tip: For brushing during grilling.

Getting Creative – Variation Suggestions

Spicy Chickpea Salad Sandwich
- Ingredients: As simple as upping the amount of jalapeno, adding a bit of hot sauce, or simply slicing in your favorite chilies.
- Taste Profile: Spicy, savory, and tangy, ideal for heat lovers.
- Pairing: I’d suggest serving this alongside a homemade tzatziki, or as a side to lamb skewers.
Italian Sub
- Ingredients: Pile on roasted red peppers, fresh mozzarella or provolone, salami or prosciutto, and broccoli rabe, and fold into a nice chunk of Italian bread, you’ve got a delicious Italian-inspired sandwich.
- Taste Profile: Basically, a Caprese sandwich with a chickpea salad addition.
Chickpea Salad and Grilled Cheese
- Ingredients: I love a good gourmet grilled cheese as anyone else, and I think today's chickpea salad could serve as the filling. Just be sure to use very hardy bread or a sturdy roll.
- Taste Profile: More of a warm weather recipe, this sandwich cooks up gooey and savory with a satisfying crunch.
- Pairing: Serves best with either a bowl of tomato soup or a simple side salad.
Chickpea Salad Lettuce Wraps
- Ingredients: Use large lettuce leaves as wraps, add shredded cheese, and maybe a drizzle of peanut sauce or tahini.
- Taste Profile: Fresh and crunchy with a hint of Asian-inspired flavors.
- Pairing: Serve with a side of edamame or a light miso soup.