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Grilled Chickpea Salad Sandwich

When my mother comes to visit, she enjoys a good old-fashioned chicken salad sandwich. As a vegetarian, I make chickpea salad sandwiches all the time and finally had the guts to make one for her. After some hesitation, she tasted it and was instantly hooked! —Dannika Stevenson, Akron, Ohio
  • Total Time
    Prep: 20 min. Cook: 5 min./batch
  • Makes
    4 servings


  • 1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 celery rib, finely chopped
  • 2 sweet pickles, finely chopped
  • 2 tablespoons dried cranberries
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons sweet pickle juice
  • 1/2 teaspoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices provolone cheese
  • 8 slices multigrain bread


  • In a small bowl, mix the first 10 ingredients. Place cheese on 4 bread slices; top with garbanzo bean mixture and remaining bread. Preheat panini maker or indoor electric grill. Cook sandwiches, covered, until bread is browned and cheese is melted, 3-5 minutes.
Test Kitchen Tips
  • To make this recipe vegan friendly, use vegan cheese and mayonnaise.
  • Nutrition Facts
    1 sandwich: 370 calories, 13g fat (4g saturated fat), 18mg cholesterol, 753mg sodium, 49g carbohydrate (13g sugars, 9g fiber), 17g protein.

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