Name: Chickpea Salad Sandwich with Creamy Carrot-Radish Slaw | Epicurious
Cook time: 20 minutes
Total time: 20 minutes
Yield: Makes 4 servings
Ingredients: 3 tablespoons mayonnaise; 2 tablespoons extra-virgin olive oil; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 5 small carrots (about 8 ounces), coarsely grated using the 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 coarse grater disk on a food processor or the largest holes on a box grater; 1/4 cup coarsely chopped cilantro; 1/4 cup coarsely chopped parsley; 1/4 cup sliced almonds; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 4 tablespoons mayonnaise; 3 tablespoons extra-virgin olive oil; 2 tablespoons radish-top salsa verde (optional); 1 teaspoon finely grated lemon zest; 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 coarsely chopped cilantro; 1/4 cup coarsely chopped parsley; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1 avocado, thinly sliced; 4 brioche buns or 8 slices pumpernickel bread, toasted; 1/2 cup baby spinach leaves

Chickpea salad sandwich with carrot slaw on a blue plate.

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

This recipe is part of our Spring Grocery Bag Menu featuring 5 easy weeknight dinners made from 1 grocery bag of ingredients.

Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and quick weeknight dinner.

Cooks' Note

Instead of radish-top salsa verde, you can add an additional 1 Tbsp. chopped parsley and 1 Tbsp. chopped cilantro.