CHICKPEA–TARRAGON SALAD SANDWICHES

Here’s the plant-based eater’s answer to the luncheon staple of the 1980s, made popular by The Silver Palate Cookbook. It’s rich and creamy, with bursts of sweetness and crunch. Serve on soft buns or sandwich bread, over greens, or with saltines

Updated at: Thu, 17 Aug 2023 02:32:24 GMT

Nutrition balance score

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Ingredients

6 servings

3 ½ cupschickpeas

cooked or canned no-salt added, from one 29-ounce can or two 15-ounce cans, drained and rinsed

1celery stalk

thinly sliced

½ cupwalnuts

toasted and chopped

¼ cupdried cherries

2 tablespoonstarragon leaves

chopped

¼ cupChickpea Aioli

or vegan or traditional mayonnaise

2 tablespoonsyogurt

Coconut-Cashew Yogurt, or vegan or dairy

2 teaspoonsfresh lemon juice

½ teaspoonsalt

plus more to taste

¼ teaspoonfreshly ground black pepper

plus more to taste

6buns

soft, or 12 slices of sandwich bread

Instructions

Step 1

In a large bowl, mash the chickpeas with a fork or potato masher, leaving some of them whole if desired. Add the celery, walnuts, cherries, and tarragon and toss to combine. Gently fold in the aioli, yogurt, lemon juice, salt, and pepper. Taste and add more salt and pepper if needed.

Step 2

Scoop ½ cup of the salad onto the bottom half of one of the buns or one slice of bread. Place the top half of the bun or bread over the salad and repeat with the remaining ingredients