A creamy chickpea salad, sweet fig jam, and fresh arugula between two fresh & crusty slices of olive oil ciabatta bread.
Wildgrain’s Slow Fermented Olive Oil Ciabatta topped with creamy chickpea salad filled with chunks of honey crisp apple, sweet fig jam, and fresh arugula.
Disclosure: This post is in partnership with Wildgrain. All opinions are my own.
The filling in this sandwich is already outstandingly delicious as it is, but it’s even more so with the high-quality bread from Wildgrain.
I think I have already voiced how much I love bread and to have fresh high-quality bread and pastries delivered to your doorstep sounds like a dream. Wildgrain’s subscription box includes nutritious artisanal bread, pasta, and pastries in a monthly-themed subscription box that is too delicious!
I am already obsessed with their bread even after taking 1 bite of the Olive Oil Ciabatta – it’s incredibly fluffy on the inside with a crusty exterior. Trust me, I’ve purchased bread from many high-quality bakeries in my city and Wildgrain’s bread really does hit the spot.
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How to make Creamy Chickpea, Apple, & Fig Sandwich:
- In a large bowl, add chickpeas. Mash the chickpeas using a fork until mostly broken down. A few whole chickpeas is ok.
- Add the remaining chickpea salad ingredients. Stir well to combine. Adjust taste with more salt and pepper, as desired.
- To assemble the sandwich, slice your ciabatta or bread into 4 equal portions. Slice those portions in half to make 2 slices for the sandwich. Spread each slice with 1 tbsp of fig jam and top with ~¼ cup fresh arugula. Spread on a generous amount of chickpea salad then top with remaining slice to create a sandwich. Repeat with remaining bread slices. Enjoy!
If you’re looking for more vegan lunch recipes, you’ll also love this Crispy Tofu, Olive Tapenade, & Vegan Ricotta Sandwich, The Best Chickpea Salad Sandwich, and this Smoky Chipotle Tofu Burrito.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
A creamy chickpea salad, sweet fig jam, and fresh arugula between two fresh & crusty slices of olive oil ciabatta bread.
- 1-15 oz. can chickpeas, drained and rinsed
- ½ medium shallot, finely diced
- 2 green onions, sliced
- 1 cup chopped honeycrisp apple
- ⅓ cup fresh dill leaves
- ⅓ cup vegan mayo
- 2 tbsp capers + 1 tbsp caper brine
- 2 tbsp unsweetened plain non-dairy yogurt (or sub plain greek yogurt)
- 2 tbsp whole-grain dijon mustard
- 2 tsp red wine vinegar
- 1 ½ tsp kosher salt
- ½ tsp cracked black pepper
- ¼ tsp granulated sugar
- ¼ tsp smoked paprika
- 1 Wildgrain Slow Ferment Olive Oil Ciabatta (or sub other crusty high-quality bread)*
- ¼ cup fig jam
- 1 cup fresh arugula
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In a large bowl, add chickpeas. Mash the chickpeas using a fork until mostly broken down. A few whole chickpeas is ok.
-
Add the remaining chickpea salad ingredients. Stir well to combine. Adjust taste with more salt and pepper, as desired.
-
To assemble the sandwich, slice your ciabatta or bread into 4 equal portions. Slice those portions in half to make 2 slices for the sandwich. Spread each slice with 1 tbsp of fig jam and top with ~¼ cup fresh arugula. Spread on a generous amount of chickpea salad then top with remaining slice to create a sandwich. Repeat with remaining bread slices. Enjoy!
