The BEST Chickpea Salad Sandwich

Image borrowed from original site

Original recipe:



  • 400g can chickpea
  • 1/4 small red onion
  • 1 garlic clove (crushed)
  • 1 Tbsp tahini
  • 30g artichoke hearts in oil (from a jar)
  • 4 tsp capers
  • 1 tsp cider vinegar
  • 1/2 tsp ground cumin
  • 1 generous tablespoon freshly chopped basil
  • 2 tsp Dijon mustard
  • 1/2 lemon, juiced

To serve:

  • 4 slices of your favourite bread 
  • Small handful of salad leaves


  1. With a fork, smash drained chickpeas until you have a chunky paste.
  2. Slice red onion and artichokes very finely.
  3. Add onion mixture to mashed chickpeas. Mix in together the rest of the ingredients, adjusting seasoning if needed.
  4. Make two sandwiches, sharing the chickpea salad evenly and adding some salad leaves to finish.

My comments:

  • This is our fav lunch recipe – I make a double batch and keep it in the fridge for lunches during the week.
  • Once I didn’t have any fresh basil so used dried herbs instead and it was still really nice, although fresh is definitely best.

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