Description
These fresh and flavorful Arugula Sandwiches with Smashed Chickpea Salad combine creamy garlic hummus, tangy sun-dried tomatoes, and zesty lemon dressing with crisp arugula and fresh vegetables, all sandwiched between toasted sourdough bread. Ready in just 15 minutes, this vegetarian sandwich is perfect for a quick, wholesome lunch or light dinner.
Ingredients
Chickpea Salad
- 2 packed tablespoons finely chopped sun-dried tomatoes
- 3 tablespoons garlic hummus (plus more as needed)
- Juice of 1/2 lemon
- 1 15-ounce can chickpeas (drained and rinsed)
- 1 tablespoon chopped fresh parsley or basil
- Juice and zest of 1/2 lemon
- 1 tablespoon olive oil (or use the oil from the sun-dried tomato jar)
- Salt and black pepper (to taste)
Salad and Sandwich Assembly
- 2-3 cups baby arugula
- 4 pieces bread of choice (preferably sourdough)
- Whole grain or Dijon mustard (to taste)
- 2 Persian cucumbers (ends trimmed and thinly sliced)
- 1/4 cup thinly sliced red onion (or substitute with pickled red onions)
- 1/2 avocado (sliced, optional)
Instructions
- Make the Chickpea Salad: In a medium bowl, whisk together garlic hummus and lemon juice until well combined. Add finely chopped sun-dried tomatoes and drained chickpeas. Using a potato masher or fork, smash at least half of the chickpeas (or more to your preferred consistency). Mix thoroughly with a spatula until the mixture is slightly wet and cohesive; if too dry, add more hummus by tablespoon increments. Fold in fresh parsley or basil, then set aside.
- Prepare the Arugula Salad: In a separate bowl, whisk together lemon zest, lemon juice, olive oil, and a generous pinch of salt and black pepper. Add the baby arugula and gently fold it into the dressing. It may seem like a lot at first but will wilt slightly.
- Toast the Bread: Toast or pan-fry the bread slices until golden and crispy according to your preference.
- Assemble the Sandwiches: Spread a thin layer of whole grain or Dijon mustard on one or both slices of toasted bread. Layer sliced cucumber, red onion, and avocado (if using) over the mustard. Pile half of the smashed chickpea salad over the veggies, then add a generous portion of the dressed arugula on top. Close the sandwich with the remaining bread slice. Repeat for the other sandwich. For easier handling, wrap in parchment paper and slice in half before serving. Enjoy immediately.
Notes
- If the chickpea salad feels dry, add extra hummus one tablespoon at a time to achieve desired consistency.
- Pickled red onions can be used instead of raw red onions for a tangier flavor.
- Avocado is optional but adds creaminess and richness to the sandwich.
- Using sourdough bread is recommended for its sturdy texture and subtle tang that complements the salad flavors.
- Wrapping sandwiches in parchment paper before slicing helps keep the filling intact, especially since these are generously piled sandwiches.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
