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Creamy Dill Chickpea Salad Sandwich with Strawberries.

  • 1 medium
    carrot
  • ½ small bunch
    fresh dill
  • 1 (15 oz) can
    garbanzo beans (chickpeas)
  • ½ (5 oz) pkg
    spring mix (mixed greens)
  • ½ (16 oz) pkg
    strawberries
  • 1
    tomato
  • 4 slices
    whole grain bread
  •  
    apple cider vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    mayonnaise
  •  
    onion powder
  •  
    paprika
  •  
    salt
  • 1
    Wash and dry the fresh produce. (Skip the spring mix if it came pre-washed.)
    ½ small bunch fresh dill
    1 medium carrot
    1 tomato
    ½ (5 oz) pkg spring mix (mixed greens)
    ½ (16 oz) pkg strawberries
  • 2
    Drain and rinse the chickpeas; transfer to a medium bowl.
    1 (15 oz) can garbanzo beans (chickpeas)
  • 3
    Shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl.
  • 4
    Add mayo, Dijon, vinegar, and spices to the bowl.
    3 tbsp mayonnaise
    1 tsp Dijon mustard
    1 tsp apple cider vinegar
    ⅛ tsp onion powder
    ⅛ tsp paprika
    ⅛ tsp salt
    1 pinch black pepper
  • 5
    Use a fork or potato masher to crush the chickpeas, making a semi-smooth spread. Set aside.
  • 6
    Peel, trim, and julienne or coarsely grate the carrot.
  • 7
    Slice the tomato.
  • 8
    Place bread slices on a flat surface. Spread half of the slices with a thick layer of chickpea salad and top carrots, tomato, and spring mix. Cover sandwiches with remaining bread slices.
    4 slices whole grain bread
  • 9
    Slice strawberries in half.
  • 10
    To serve, divide sandwiches and strawberries between plates and enjoy!