Open-faced smashed chickpea salad sandwich
4
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
Our satisfying open-faced sandwiches offer tuna salad vibes in a vegetarian format. Nutty chickpeas stand in for fish, getting mashed and mixed with tangy yogurt, pickles, and lemon pepper until the mixture holds together like a deli salad. It goes on toasted whole-grain bread piled up with veggies.
Ingredients
Canned chickpeas (garbanzo beans)
15½ oz, rinsed and drained
Plain fat free Greek yogurt
⅓ cup(s)
Unsweetened dill pickle
3 Tbsp, finely chopped
Lemon pepper
½ tsp
Kosher salt
¼ tsp
Light whole grain bread
4 slice(s), toasted
Baby spinach
1½ cup(s)
Tomato
4 slice(s)
Avocado
½ item(s), thinly sliced
Instructions
1
Place the chickpeas in a medium bowl; mash with a fork to desired consistency. Stir in the yogurt, pickle, lemon pepper seasoning, and salt.
2
Place 2 toast slices on each of 2 plates. Top evenly with spinach, tomato, avocado, and chickpea mixture.
3
Serving size: 2 topped toasts
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