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Creamy Chickpea, Apple, & Fig Sandwich
A creamy chickpea salad, sweet fig jam, and fresh arugula between two fresh & crusty slices of olive oil ciabatta bread.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Ingredients
- 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
Sandwich
- 1 Wildgrain Slow Ferment Olive Oil Ciabatta (or sub other crusty high-quality bread)*
- ¼ cup fig jam
- 1 cup fresh arugula
Instructions
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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.
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Add the remaining chickpea salad ingredients. Stir well to combine. Adjust taste with more salt and pepper, as desired.
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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!