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Chickpea Salad Sandwich with Creamy Carrot-Radish Slaw

Katherine Sacks
  • 40 minutes
  • Serves 4

INGREDIENTS

1

Avocado

1/2 cup

Baby spinach, leaves

5

Carrots (about 8 ounces), small

1 16 ounce can

Chickpeas

1/2 cup

Coriander

1

Cucumber (about 1/2 pound), medium

1

Garlic clove

2 tsp

Lemon, zest

1/2 cup

Parsley

3

Radishes (about 2 ounces), small

1

Shallot

2 tbsp

Lemon juice, fresh

7 tbsp

Mayonnaise

2 tbsp

Radish-top salsa verde

1/4 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

5 tbsp

Olive oil, extra-virgin

1/4 cup

Almonds

4

Brioche buns or 8 slices pumpernickel bread, toasted

3 tbsp

Feta