Chickpea Salad Sandwich

Name: Chickpea Salad Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 6 serving
Ingredients: 1/3 cup (90 ml) tahini paste, stirred well before measuring; 1/4 cup (60 ml) lemon juice from 2 lemons; 2 tablespoons (30 ml) mayonnaise (see notes); 1 clove garlic, peeled and chopped; 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume; 3/4 teaspoon ground cumin; 1/4 teaspoon ground coriander; 2 tablespoons (30 ml) water; 2 (15-ounce) cans chickpeas, drained and rinsed; 2 Persian (mini) cucumbers or 1/2 English cucumber (about 4.5 ounces; 120 g total weight), halved and cut into 1-inch chunks (see notes); 1/2 cup (10 g) picked fresh parsley, mint, or cilantro leaves and tender stems (or a combination); Hearty bread or pita pockets; Sliced or chopped tomatoes (optional); Romaine or butter lettuce (optional); Pickled red onions, turnips, or mixed vegetables (optional); Zhug (optional)

This creamy chickpea salad with tahini, lemon, herbs, and spices is perfect for sandwiches, pitas, or salads. A fast, plant-based lunch with falafel flair.

1/3 cup (90 ml) tahini paste, stirred well before measuring
1/4 cup (60 ml) lemon juice from 2 lemons
2 tablespoons (30 ml) mayonnaise (see notes)
1 clove garlic, peeled and chopped
1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
3/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 tablespoons (30 ml) water
2 (15-ounce) cans chickpeas, drained and rinsed
2 Persian (mini) cucumbers or 1/2 English cucumber (about 4.5 ounces; 120 g total weight), halved and cut into 1-inch chunks (see notes)
1/2 cup (10 g) picked fresh parsley, mint, or cilantro leaves and tender stems (or a combination)
Hearty bread or pita pockets
Sliced or chopped tomatoes (optional)
Romaine or butter lettuce (optional)
Pickled red onions, turnips, or mixed vegetables (optional)
Zhug (optional)