This sandwich is a vegetarian twist on two diner lunch classics: tuna salad and coleslaw. The chickpea salad doesn’t contain any mayo, instead using a combo of mashed avocado and cottage cheese to give a delicious creaminess. Meanwhile, the sweet slaw counteracts the tang of the chickpea salad and adds a bit of a crunch. The beans, veggies, dairy, oils and fruits makes this sandwich packed with fiber, protein, antioxidants, vitamins, minerals and healthy fats — talk about a well-balanced lunch!
- 2 15-ounce cans chickpeas, drained
- 1 teaspoon lemon zest
- 1½ avocados, peeled and de-seeded
- ½ cup cottage cheese
- Juice of 1 lemon
- 1 carrot, diced
- ½ small white onion, diced
- ½ teaspoon salt
- 1 cup sliced red and green cabbage
- 1 red apple, grated
- ½ cup canola or vegetable oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste
- Whole-wheat bread
- Spinach or lettuce
- In a food processor, combine chickpeas and lemon zest. Process until mostly smooth, with small chunks.
- In a separate bowl, mash avocado with a fork. Add cottage cheese and lemon juice, and stir until combined. Add carrots, onions, salt and chickpea mixture to the bowl with the avocado mixture. Stir to combine.
- In a separate bowl, make slaw by combining cabbage and grated red apple. In a small bowl, make slaw dressing by whisking together oil, vinegar, mustard, honey and salt and pepper. Pour dressing over slaw and stir evenly to coat.
- Toast bread and assemble sandwiches by layering spinach or lettuce, chickpea salad and slaw. Makes 3 sandwiches.