Chickpea Salad Sandwich
My husband and I had this delicious sandwich in Door County at The Cookery. I have experimented a bit and this is very close to the sandwich we had minus the oil. We love this sandwich and have never grown tired of it.
Ingredients
2 cans of garbanzo beans (salt free)
¼ small red onion finely diced
1 small can of black olive slices, drained, chopped
½ roasted red pepper finely diced (these can be purchased in a jar packed in water)
Juice from 1 ½ lemons
Zest from 1 ½ lemons
Salt to taste
Fresh cracked pepper
Multigrain ciabatta rolls
Optional: 1 handful of fresh parsley, chopped & 1/3 cup Vlasic Dill Pickle Relish
Instructions
Pre heat the oven to 375 degrees. Bake rolls for 8 minutes and remove from oven.
In a small bowl, partially smash drained garbanzo beans with a potato masher. Add red onion, black olives, red pepper, fresh parsley (optional), dill pickle relish (optional), lemon juice and the lemon zest. Mix well add salt and pepper.
Split multigrain ciabatta rolls with knife and spread a heaping scoop of chickpea salad on roll. These are delicious with some lettuce and a slice of tomato or just by itself.
