Vicki Marquez

Chickpea Salad Sammy w/ Lemon & Herbs

I love the simplicity of a sandwich. All you gotta do is layer some flavor between two bread-y bookends and bam…lunch is the easiest thing you’ve done all day.

For these chickpea salad sammies, I simply mashed up a can of garbanzo beans, tossed in a few fresh herbs and some capers; mixed it all together with a little lemon zest and juice, EVOO, creamy Dijon, salt and pepper.

Then I toasted my bread, smeared my spread and added my veggies.

I went with dark leafy greens & sliced tomato this time around, but red onion and jalapeño would give it a nice zip as well. The way I see it, you can add all sorts of shenanigans to this sammy to make it your own.

The end result is always the same – an easy-peasy, perfectly-portable, protein-packed lunch that requires hardly any time or effort.

And that, as they say, is all she wrote.

Chickpea Salad Sammy w/ Lemon & Herbs



  1. Place chickpeas in medium-sized mixing bowl and mash with the back of a spoon.
  2. Add remaining ingredients except salt and pepper and mix to combine. Add salt and pepper to taste.
  3. Serve on gluten-free toast or bread. Alternatively, this can be served with crackers, wrapped in lettuce, or added to greens.