These quick and easy chickpea hummus salad sandwiches are the perfect addition to your tailgate spread. Vegan, but these also taste great with feta cheese!
Disclosure: By posting this recipe, I am entering a contest sponsored by Sabra Dipping Co. LLC and am eligible to win prizes. I received coupons for free product for recipe testing. I was not compensated for my time.
Today, we’re throwing a virtual tailgate curtesy of Sabra, the Official Dips Sponsor of the NFL. Along with other Recipe Redux members, we’re giving traditional gameday grub a healthy makeover using creamy, dreamy Sabra hummus!
Let me preface this post by saying I debated sharing this recipe. Not because it isn’t delicious (it is!), but because it’s so stinkin’ simple. If you’re looking for a recipe your toddler can make, this is it. Really. There’s no cooking, hardly any chopping, and only 6 ingredients. I hesitate to even call it a recipe.
I brainstormed more complex recipes – a vegan chili cheese dip using hummus, hummus deviled eggs with fun toppings – but I kept coming back to this ‘recipe’, which has been a favorite in our house for ages. I make it for snacks or for a quick meal, and would probably eat it for breakfast too. What can I say? I like hummus.
Each year, my tailgate recipes get simpler and simpler. I used to go all out, staying up late Friday nights before games making all my dishes from scratch. But lately, I’ve found myself just grabbing hummus, guac and chips from the store. So lame.
It feels so much better to put some effort into our tailgate spread. A little something homemade, even if it’s so simple a child could do it, shows love and spirit for your team. If you’re in need of an easy, homemade gameday app, I think you’ll love this. Instead of bringing mayo-laden finger sandwiches with pimento cheese and chicken salad, try these chickpea salad finger sandwiches. It might seem like chickpea overload, but trust me, that’s not possible. The creamy hummus perfectly binds the meaty chickpeas and all you need is a little chopped celery for crunch. Hummus is one of my favorite mayo swaps. Plus it’s an easy way to sneak in your #twospoons a day, which meets your bean recommendation for the week. And you can use any flavor hummus you like. Since Sabra has over a dozen different flavors, it’s hard to get bored!
Bring the leftover hummus along with you for a dip, or top with chopped cucumbers, tomatoes, black olives and feta for a Mediterranean-style layered dip. Easy peasy!
- 1 can chickpeas, drained and rinsed
- 1 container Sabra hummus, any flavor
- 1 stalk celery, finely chopped
- 12 slices sprouted whole grain bread
- Thinly sliced cucumber
- Roasted red pepper, drained and sliced
- Place chickpeas in a large bowl. Mash lightly with a fork. Add enough hummus to get desired consistency, about ½ cup. Stir in celery.
- Line 6 slices bread with cucumber slices. Divide chickpea salad evenly over the 6 slices. Top with roasted red pepper slices and remaining slices of bread. Press down lightly.
- If desired, cut away edges then cut each sandwich in half. Store in a covered container until ready to serve.