Chickpea Salad Sandwich With Creamy Carrot-Radish Slaw

Enjoy a vegetarian twist on chicken salad with creamy chickpeas, feta, cucumber, avocado, and spinach. Paired with crunchy slaw, it’s a quick and satisfying weeknight dinner.

Total Time: 20 minutes
Yield: Makes 4 servings

Ingredients

For the Creamy Carrot-Radish Slaw:

• 3 tablespoons mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon lemon zest, finely grated
• 1 tablespoon fresh lemon juice
• 5 small carrots (about 8 ounces), coarsely grated (using a coarse grater disk on a food processor or the largest holes on a box grater)
• 3 small radishes (about 2 ounces), coarsely grated (using the same method as the carrots)
• 1/4 cup cilantro, coarsely chopped
• 1/4 cup parsley, coarsely chopped
• 1/4 cup sliced almonds
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For the Chickpea Salad:

• 4 tablespoons mayonnaise
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons radish-top salsa verde (optional)
• 1 teaspoon lemon zest, finely grated
• 1 tablespoon fresh lemon juice
• 1 shallot, quartered
• 1 garlic clove, halved
• 1 (16-ounce) can chickpeas, rinsed
• 1 medium cucumber (about 1/2 pound), finely chopped
• 3 tablespoons crumbled feta
• 1/4 cup cilantro, coarsely chopped
• 1/4 cup parsley, coarsely chopped
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For the Sandwiches:

• 1 avocado, thinly sliced
• 4 brioche buns or 8 slices of toasted pumpernickel bread
• 1/2 cup baby spinach leaves

Preparation

Make the Creamy Carrot-Radish Slaw:

1. In a medium bowl, whisk together mayonnaise, oil, lemon zest, and lemon juice until smooth. Add the grated carrots, radishes, cilantro, parsley, almonds, salt, and pepper. Stir everything to combine.

Make the Chickpea Salad: 2. In another medium bowl, whisk together mayonnaise, oil, salsa verde (if using), lemon zest, and lemon juice until smooth. In a food processor, pulse the shallot and garlic until finely chopped. Add the chickpeas and pulse again until coarsely chopped, about 20 seconds. Transfer this mixture to the bowl with the salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley. Season with salt and pepper.

Assemble the Sandwiches: 3. Place 4 avocado slices on the bottom half of each bun. Top with 3/4 cup of the chickpea mixture and 2 tablespoons of spinach. Place the top bun over and serve alongside the carrot-radish slaw.

Do Ahead: 4. The chickpea salad can be made up to 2 days in advance. Store it in a resealable container in the refrigerator.

Cook's Note: If you don't have radish-top salsa verde, you can substitute it with an additional tablespoon of chopped parsley and cilantro.