Why You’ll Love This Recipe

I love this Green Goddess Salad Sandwich because it’s a fun, fresh alternative to the usual lunch options. The green goddess dressing brings all the flavors together in a creamy, tangy, and herbaceous way. The crunchy vegetables like cabbage, cucumber, and red onion add a nice texture, while the chickpeas give it that hearty, satisfying feel. Plus, it’s so easy to make and can be enjoyed not only as a sandwich but also as a dip, wrap, or even in a nourish bowl. It’s a versatile and customizable dish that’s perfect for meal prep or an easy lunch.Green Goddess Salad Sandwich

Key Ingredients and Substitutions

Green Cabbage: Finely chop the cabbage for the best texture in the salad. It provides a lovely crunch and a mild, fresh flavor.

Jalapeño: A little heat adds a kick, but it’s completely optional if you’re not a fan of spice.

Basil: Fresh basil adds a fragrant, herby flavor. If you’re not a fan, feel free to swap it out for cilantro, parsley, or chives.

Avocado: Provides a creamy texture and works as a nut-free alternative. If you prefer, you can skip the avocado for a lighter version of the salad.

Nutritional Yeast: This adds an umami, cheesy flavor to the dressing, which is perfect for a vegan salad.

Chickpeas: The protein-packed base of this salad. If you’re not a fan of chickpeas, white beans or lentils work as good alternatives.

Lemon Juice: Helps keep the dressing smooth and fresh while also adding a nice tang.

Bread: Choose your favorite hearty bread for the sandwich. I love using sprouted grain bread for added protein and fiber.

How to Make a Green Goddess Salad Sandwich

Make the Dressing: Blend all the green goddess dressing ingredients together in a small blender or food processor until smooth and creamy. If the dressing is still chunky, add a small splash of vinegar and blend again until smooth.

Prepare the Salad: In a large bowl, mash the chickpeas to your desired consistency. I like to mash them well but leave a few whole chickpeas for texture. Add the diced vegetables (cabbage, cucumber, red onion, and jalapeño) and toss everything together.

Assemble the Sandwich: Spread hummus on one slice of bread and top with some fresh spinach. Add a generous scoop of the chickpea salad mixture and top with a second slice of bread spread with mustard (or your favorite condiment).

Serve: Cut the sandwich in half and enjoy!

Extra Tips for This Sandwich

Finely Dice Vegetables: For the best texture in your sandwich, make sure to finely chop the vegetables. This helps everything hold together and makes for a more cohesive sandwich.

Mash Chickpeas to Preference: Mash the chickpeas as much as you prefer, but I recommend mashing them a bit more for a better texture in the sandwich.

Add Seeds for Extra Crunch: For more protein and texture, sprinkle in some hemp hearts or sunflower seeds to the salad.

Other Ways to Serve This Salad

Tortilla Chips: This salad makes an excellent dip, so serve it with tortilla chips for a crunchy, satisfying snack.

Pita Pockets: Cut a pita in half and stuff it with the chickpea salad, adding extra veggies if you like.

Wraps: Roll the chickpea salad in a wrap along with other veggies and condiments for a light, portable meal.

Nourish Bowl: Serve the chickpea salad over grains like rice or quinoa, topped with roasted vegetables for a wholesome and filling bowl.

Stuffed Potatoes: This salad works great as a filling for baked sweet potatoes or regular potatoes.

Servings and Timing

Servings: 4 sandwiches

Prep time: 15 minutes

Cook time: 25 minutes (optional, for preparing bread or other toppings)

Total time: 15 minutes (for assembling sandwiches)

FAQs

Can I make this salad ahead of time?

Yes, this salad is perfect for meal prep! You can make the salad and store it in the fridge for up to 3 days. Just assemble the sandwiches when you’re ready to eat.

Can I use a different bread for the sandwich?

Absolutely! You can use any bread you like, from gluten-free options to hearty sourdough. A wrap or pita also works great if you prefer something lighter.

How do I store leftovers?

Store the chickpea salad mixture in an airtight container in the fridge for up to 3 days. Keep the bread separate to avoid it getting soggy.

Is there a substitute for avocado?

If you’re not a fan of avocado or need a nut-free version, you can skip it entirely or add a spoonful of tahini for creaminess.

Can I use other beans instead of chickpeas?

Yes, if you’re not fond of chickpeas, white beans or lentils are excellent alternatives. Just adjust the consistency by mashing or leaving some beans whole, based on your preference.

Conclusion

This Green Goddess Salad Sandwich is one of my favorite go-to lunch options. It’s easy to prepare, full of fresh and vibrant ingredients, and customizable to suit my taste. Whether I’m in the mood for a sandwich, a wrap, or even a dip, this recipe never disappoints. It’s the perfect way to change up the typical lunch routine while still packing in loads of flavor and nutrition

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Green Goddess Salad Sandwich

Green Goddess Salad Sandwich

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A fresh and vibrant chickpea-based salad with green goddess dressing, perfect for a sandwich or wrap, and customizable for any meal prep.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes (optional, for bread or additional toppings)
  • Total Time: 15 minutes (for assembling the sandwich)
  • Yield: 4 sandwiches
  • Category: Lunch, Sandwich
  • Method: No-Cook, Stovetop
  • Cuisine: Vegan

Ingredients

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Instructions

Prepare the Green Goddess Dressing: Blend all the dressing ingredients in a small blender or food processor until smooth and creamy. If the dressing is too thick, add a small splash of vinegar or water to thin it out.,Make the Salad: In a large bowl, mash the chickpeas to your desired consistency, leaving some whole for texture. Add the finely chopped cabbage, cucumber, red onion, jalapeño (if using), and mashed avocado. Stir in lemon juice, and season with salt and pepper.,Assemble the Sandwich: Spread hummus on one slice of bread and top with fresh spinach. Add a generous scoop of the chickpea salad mixture and top with mustard or your preferred condiment on the second slice of bread. Close the sandwich.,Serve: Cut the sandwich in half and enjoy!

Notes

For extra crunch and protein, sprinkle some hemp hearts or sunflower seeds in the salad mixture.,You can substitute the avocado with tahini for a lighter version or to avoid avocados.,If you prefer a spicier kick, increase the jalapeño or add a dash of hot sauce to the salad.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 380
  • Sugar: 6g
  • Sodium: 380mg
  • Fat: 19g
  • Saturated Fat: 2g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 0mg

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