Sink your teeth into a hearty and wholesome Blackberry Vegan Chickpea Salad Sandwich With Basil.
Back when I was in high school, as soon as the bell rang for lunch, I would make a sprint to the cafeteria, hoping I’d be the first to arrive at the vending machine selling sandwiches. No, I wasn’t interested in the hot dishes the lunch ladies had on offer (tater tots, square slices of pizza, and Salisbury steak were never my thing), but oh, those sandwiches from that vending machine! For just two dollars, I could sink my teeth into a richly filled tuna or chicken salad served on a hearty Italian roll. Don’t let the “vending machine” part fool you—to this day, I can still taste those perfectly creamy yet beautifully fresh salads. And, apparently, I wasn’t alone in my appreciation for them. If you didn’t get to the machine fast enough, they’d be gone, and you’d be doomed to the lunch line.
To this day, nothing beats a good sandwich. Sure, it may not be the fanciest of meals, but it’s certainly one of the easiest and most comforting. Who doesn’t recall making peanut butter or bologna sandwiches with their mom? Or, like me, has a sandwich that’s forever etched in their memory? It’s no wonder I get so excited when I come across a great recipe like this one. Made with earthy mashed chickpeas, studded with tangy blackberries, and brightened with aromatic basil, this sandwich really delivers fresh flavors that tickle the taste buds. A little yogurt adds just the right amount of creaminess and tang, while a shot of balsamic vinegar lifts the flavors with its vibrant acidity. I’ve eaten this sandwich four days in a row so far, and once you try it, I think you’ll understand why.
Is This Blackberry Vegan Chickpea Salad Sandwich With Basil Healthy?
Most definitely! Chickpeas are a great source of fiber and plant-based protein, and they also provide essential nutrients like folate, manganese, iron, and zinc. Blackberries add even more fiber, along with vitamins C and K. The recipe uses dairy-free yogurt instead of heavy sauces or mayonnaise, making it a more wholesome option. It’s also free of artificial flavors and sugars (as long as you stick to blackberries packed in fruit juice) and seasoned with just a pinch of salt. If you’re watching your sodium intake, feel free to omit the salt or substitute it with a bit of garlic or onion powder for extra flavor.
To make this sandwich even healthier, serve it on whole-wheat bread and add a layer of crisp greens like baby spinach, arugula, watercress, or romaine lettuce.
Jazzing Up This Chickpea Salad Sandwich
There’s beauty in simplicity, but that doesn’t mean you can’t dress up this sandwich and make it even more special. One of my favorite additions is chopped pistachios. Not only do they contrast beautifully with the blackberries, but they also give the salad an irresistible crunch. Chopped walnuts or almonds will work well, too. Besides basil, I also love to experiment with other fresh herbs, such as dill, flat-leaf parsley, or chives. Sometimes I’ll add in a dash of smoked paprika powder for a touch of color and complexity. A good-quality vegan ‘feta,’ will add savory notes and a little lactic tang.
And remember that you can also serve the salad on other things besides bread. Try it on leafy greens such as romaine or butter lettuce, tucked into wraps or pitas, slathered on rice cakes or whole-grain crackers, or even stuffed into avocado halves.
How Do I Store Leftovers?
Leftover salad will keep well in an airtight container in the fridge for up to 4 days, making it a good choice for weekday meal prep. It can also be frozen for up to 3 months, but bear in mind that the quality will be slightly affected upon thawing.
Serving Suggestions
This hearty chickpea salad is lovely served on thick slices of homemade bread, but equally delightful rolled into Flatbread and topped with shredded carrots, beets, and/or lettuce. For extra color and flavor, layer in some Quick-Pickled Zucchini. This sandwich makes a great lunch when served alongside a vibrant Green Smoothie or even a bowl of Vegan Mushroom Soup.
Ingredients
- 1 can chickpeas (15 ounces) drained and rinsed
- 4 tablespoons dairy-free plain yogurt
- 2 tablespoons good-quality balsamic vinegar
- Pinch of sea salt
- 6 tablespoons canned blackberries drained
- 1 1/2 tablespoons fresh basil thinly sliced
- 6 slices bread of choice
Instructions
- Place the chickpeas, yogurt, balsamic vinegar, and salt in a large bowl. Mash until most of the chickpeas are broken down, leaving some a little chunky for texture. A potato masher is helpful.
- Add the blackberries, lightly mashing them and stirring them in until well mixed. Stir in the basil.
- For optimum flavor, cover and refrigerate for at least 1 hour.
- Divide the mixture over the slices of bread and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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