Lemony Herb Chickpea Salad Sandwiches with Arugula Parmesan Salad

Brimming with savory herbs and bright lemon, these hearty vegetarian sandwiches are welcome on our table any time! You’ll toss mashed chickpeas in a lemony green goddess dressing and load onto buttery toasted sourdough bread with slices of juicy tomato.

A peppery arugula and Parmesan salad completes this fresh, flavorful meal. Perfect for a quick weeknight dinner or a satisfying lunch.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2 ounce Green Goddess DressingView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Drain and rinse chickpeas; pat dry with paper towels. Quarter lemon. Slice tomato into ¼-inch-thick rounds; season with salt and pepper.
2. Place chickpeas in a medium bowl and mash with a potato masher or fork until about half the chickpeas are smooth (leave some larger pieces for texture). Stir in mayonnaise, green goddess dressing and juice from one lemon wedge (two wedges for 4 servings). Season with salt (about ¼ tsp), pepper and more lemon juice if desired.
3. Melt 1 TBSP butter in a large pan over medium heat. Add sourdough slices; toast until golden brown, 2-3 minutes per side. Work in batches if needed, adding more butter between batches. In a second medium bowl (large bowl for 4 servings), toss arugula with Parmesan, a drizzle of olive oil, juice from one lemon wedge, salt and pepper. (For 4, use a large drizzle of olive oil and juice from two lemon wedges.)
4. Divide chickpea salad between half the toasted bread slices. Top with tomato. Close to form sandwiches. Halve on a diagonal. Divide sandwiches and salad between plates. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or whole wheat will work, but sourdough adds a nice tang.

How do I store leftovers?

Store the chickpea salad and bread separately in the fridge. Assemble sandwiches just before serving to keep bread from getting soggy.

Can I make this vegan?

Substitute mayonnaise with vegan mayo and use a plant-based Parmesan or omit it. Butter can be replaced with vegan butter or oil.