Description
These Irresistible Chickpea Salad Melts are a delicious and satisfying vegetarian sandwich option. Featuring a creamy chickpea salad mixed with tangy Dijon mustard and fresh vegetables, then grilled between slices of whole-grain or sourdough bread with melted cheddar or Swiss cheese. Perfect for a quick lunch or light dinner, these melts combine wholesome ingredients with comforting, melty goodness.
Ingredients
Scale
Chickpea Salad
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
Sandwich Assembly
- 4 slices whole-grain or sourdough bread
- 4 slices cheddar or Swiss cheese
- 1 tablespoon olive oil for grilling
- Optional: fresh herbs like parsley or dill for garnish
Instructions
- Prepare the chickpea salad: In a medium bowl, mash the chickpeas with a fork or potato masher until the texture is slightly chunky. Stir in the mayonnaise or Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, black pepper, finely chopped celery, and red onion until well combined.
- Preheat and oil the skillet: Heat a skillet over medium heat. Brush the outside of each bread slice with olive oil to ensure a golden, crispy crust when grilled.
- Assemble and grill the sandwiches: Place two bread slices, oiled side down, onto the skillet. Evenly spread the chickpea salad over the bread slices, then top each with a slice of cheese. Cover with the remaining two bread slices, oiled side up.
- Cook until golden and melty: Grill the sandwiches for 3 to 4 minutes on each side, or until the bread is golden brown and the cheese has melted, pressing lightly with a spatula for even cooking.
- Serve: Remove the sandwiches from the skillet, slice each in half, and garnish with fresh herbs like parsley or dill if desired. Serve immediately while warm and melty.
Notes
- For added flavor, mix in a pinch of smoked paprika or chopped pickles into the chickpea salad mixture before assembling the sandwiches.
- These melts can also be prepared using a panini press as an alternative to skillet grilling for an easier, evenly pressed sandwich.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier chickpea salad.
- Whole-grain or sourdough bread provides a sturdy base that grills well and adds extra flavor.
- Make sure the skillet isn’t too hot to avoid burning the bread before the cheese melts.
