Creamy, Green Chickpea Salad Sandwiches | TASTE
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Cooking tools:
- Food processor
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Toaster
- Airtight container
- Refrigerator
Ingredients
- One 14-ounce can chickpeas, drained and rinsed
- Half a large avocado
- ⅓ c mayonnaise (preferably Kewpie)
- 3 tbsp fresh parsley leaves
- 3 tbsp fresh cilantro leaves
- 3 to 5 mint leaves
- 1 to 2 tablespoons freshly squeezed lime juice, to taste
- 1 clove garlic, finely grated
- Kosher salt, to taste
- Pinch granulated sugar
- 2 scallions, finely chopped
- 4 ciabatta burger buns, bolillo rolls, or banh mi–style baguettes
- Mayonnaise, as needed (preferably Kewpie)
- Half a small head butter lettuce, leaves rinsed and dried
- 1 lg avocado, thinly sliced
- About 2 Persian cucumbers, thinly sliced
- 1 md jalapeño, thinly sliced
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