Moroccan Chickpea Salad Sandwich

Lunch, Vegan

This Moroccan Chickpea Salad Sandwich is a spicy lunch that is full of delicious, Middle Eastern flavor.  This sandwich has a fiery spice dressing, sun-dried tomatoes, chickpeas, chopped green pepper and red onion.  It was served on red leaf romaine lettuce and crusty, sour dough bread.



Moroccan Chickpea Salad Sandwich

1 19 oz. can of chickpeas, drained and rinsed
1 green pepper, diced
1/2 cup of carrot, grated
1/2 cup of red onion, diced
3 to 4 sun-dried tomatoes, diced
Garnish with basil, chopped
Sourdough bread, sliced
Moroccan Sauce Ingredients:
1/4 cup of lemon juice
1 tablespoon of sugar free maple syrup
1 tablespoon of Dijon mustard
1 tablespoon of tahini
1 teaspoon of onion powder
1/4 teaspoon of smoked paprika
1/2 teaspoon of Italian seasoning
1/4 teaspoon of curry powder
1/4 teaspoon of chili powder
Pinch of black pepper
-Drain and rinse the chickpeas, transfer the chickpeas to a paper towel then use another paper towel for the top and roll back and forth with your hands to remove the skin.
-In a small bowl, combine the Moroccan dressing ingredients then set side.
-Add chickpeas to a large bowl. Mash with a potato masher or a fork until it appears flaky and well mashed. You can also use a food processor.
-Add the diced green pepper, sun-dried tomatoes, shredded carrot and red onion to a large bowl with the chickpeas, season with the Moroccan sauce, mix well. Toast sourdough bread if desired then, on a serving plate add sourdough bread, red lettuce and chickpea salad. Slice, serve and enjoy!

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