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Collard Green Pesto Chickpea Salad Sandwiches | Yup, it's Vegan

Collard Green Pesto Chickpea Salad Sandwiches

Smashed chickpeas are tossed with bright and fresh collard greens pesto, and spread on whole grain toast with mustard, tomatoes and onions to make these satisfying collard green pesto chickpea salad sandwiches.

Course lunch, sandwiches
Cuisine American, Italian
Keyword avocado pesto chickpea salad, collard greens pesto
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Total Yield 4 sandwiches
Calories Per Serving 449 kcal
Author Yup, it's Vegan

Ingredients

For the collard greens pesto chickpea salad:

  • 1 lb collard greens (equaled 1 bunch for me; weighed before removing stems)
  • 2 ripe avocados roughly chopped
  • 1/2 tsp salt
  • 1 and 1/2 tbsp fresh lemon juice
  • 1 cup fresh basil leaves loosely packed
  • 1 and 1/2 cups cooked chickpeas rinsed and drained

For the pesto chickpea salad sandwiches:

  • collard green pesto chickpeas (above)
  • 8 slices whole grain bread (or gluten-free if needed)
  • 1 small red onion thinly sliced
  • 1 cup cherry tomatoes sliced (or use other type of tomatoes)
  • 2 cups bean sprouts
  • mustard and/or other condiments of choice

Instructions

For the collard greens pesto smashed chickpeas:

  1. Bring a pot of water to a boil. Meanwhile, remove the stems from the collard greens and tear them into smaller pieces (the exact size isn't important). Also, prepare a separate bowl of ice-cold water. Once the water is boiling, add the collard green leans to the pot and stir. Cook for 2 and a half minutes, stirring once or twice. Pour the pan into a strainer, or remove the collard greens with a slotted spoon, and then plunge them into the ice water.

  2. Either spread out the collard greens somewhere in a single layer to dry if you have time to wait; or squeeze the liquid out of them with your hands. Add them to a food processor along with the avocado, and blend as smooth as you can.

  3. Add the salt and lemon juice and blend to combine. Finally, add the basil leaves and pulse until the basil is finely chopped but not completely pureed. Season to taste with more salt and lemon juice.

  4. Take the chickpeas and lightly mash about half of them. Alternately, leave them whole if you'd like to just eat this in salad form. Or mash all of them if you prefer! Fold in the collard green pesto and taste for seasoning one last time.

To assemble the collard green pesto chickpea salad sandwiches:

  1. Toast the bread, if desired, and add condiments of choice to the bread. Spread about 1/4 of the pesto chickpea mixture on each sandwich and top with sprouts, sliced tomatoes, red onion, and any other desired toppings.

Nutrition Facts
Collard Green Pesto Chickpea Salad Sandwiches
Amount Per Serving (1 sandwich)
Calories 449 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Sodium 459mg 19%
Potassium 961mg 27%
Total Carbohydrates 64g 21%
Dietary Fiber 25g 100%
Sugars 7g
Protein 23g 46%
Vitamin A 137%
Vitamin C 107%
Calcium 32%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.