Fresh from the Kitchen: Recipes & Food Inspiration
- Dressing inspired by Zhug (Sahawiq): toasted spices, green chiles, garlic, lemon, olive oil, plus miso and dijon.
- Chickpeas are mashed then tossed with the zhug dressing, pickled jalapeños, scallions, pepitas, and cilantro for a fiber-rich filling.
- Peel zucchini into ribbons, squeeze out water, then marinate in dressing for bright texture and flavor atop sandwiches.
- Use a food processor to speed blending and allow chickpeas to marinate at least one hour for deeper flavor.
- Store marinated zucchini up to three days and dressed chickpea filling up to five days; toss before using for best texture.
An Herby Chickpea Salad Sandwich stuffed with Marinated Zucchini, proof that green is not only nutritious, but also all the warming, spicy, and citrusy flavors one would want on a summer sandwich.
The flavor in this Herby Chickpea Salad with Marinated Zucchini is influenced by the bold flavors of the herby Yemeni hot sauce called Zhug also known as Sahawiq Akhdar (and also has other variations throughout the Arabian Peninsula). And that boldness comes directly from the green hot chilies, coriander, garlic, black cumin, and salt that then get mixed with olive oil in it’s more common preparations. So, in the best ways, this sandwich is green for all the right reasons.
Together, it builds this warming, herby, citrus forward sandwich filling that can be piled high with marinated zucchini. Essentially, perfect to prep ahead of time for a nourishing lunch at the office or a memorable bite on the beach.
Why You’ll Love This Herby Chickpea Salad Sandwich
- Green and flavor forward. Yes, that green color is a great indicator for nutrition, but that green color is also a product of all the flavor building in this zhug/sahawig inspired dressing.
- Fiber filled. This recipe includes fiber loaded ingredients like chickpeas, pepitas, and whole grain bread to help support your gut microbiota and aid in digestion.
- Great to meal prep. The filling and accessory ingredients can be prepped in advance so you can make a nourishing sandwich at anytime.
Key Ingredients and Substitutions
- Chickpeas: For variety, feel free to swap for some white beans.
- Zucchini: Carrots work really well too.
- Fresh Herbs: I used cilantro. If you are not a fan of cilantro, try this with parsley instead.
- Spices: This recipe uses a mix of cumin seeds, coriander seeds, and cardamom. For the best flavor, I highly recommend using whole seeds where possible. You can find them very cheap at your local Indian grocery stores.
- Dijon Mustard and Miso Paste: This is where we stray from traditional sahawiq/zhug. Both are added to help emulsify the dressing, but also add an additional depth of flavor to the chickpeas.
- Peppers: I used 1 serrano and 1 jalapeño. For reference, I like spice and I don’t consider this spicy, but if you are sensitive to heat, you may want to use just 1 jalapeño and remove the seeds and membranes for this recipe.
- Pickled Jalapeños: I love the one’s from my book, but it’s also easier to just buy a jar from your local grocery store.
- Scallions: You can also use 1/4 cup finely diced red onion or shallots.
How to Make the Green Chickpea Salad Filling for Sandwiches
Mash the chickpeas: Add chickpeas, lemon zest, and a pinch of salt to a bowl, then mash it together using a fork or potato masher.
Drain the zucchini: Use a y-peeler to thinly peel the zucchini into thin strips. Place the strips in a bowl with a pinch of salt and set aside for 10 minutes. Give the zucchini ribbons a squeeze to release additional water, then discard the water and place the zucchini back into the bowl.
Make the zhug while you wait: Toast up the cumin seeds and coriander seeds in a sauté pan for 1 minute, or until fragrant. Transfer to a mortar and pestle with cardamom, garlic, and a pinch of salt then mash to form a paste. Stir in some lemon juice then scrape the contents into a food processor with more lemon juice, serrano pepper, jalapeño pepper, dijon mustard, miso, oil, cilantro leaves, and salt then blend until mostly smooth. Adjust seasoning as needed.
Marinate the Zucchini: Drizzle the ribbons with 2-3 tbsp of the blended dressing and a small drizzle of oil. Toss to coat and set aside.
Build the chickpea filling: To the chickpeas, add pickled jalapeños, scallions, pepitas, cilantro, and the rest of the dressing. Toss to combine, then refrigerate until ready to use.
Assemble a sandwich: Spread mayo or mustard on both slices of bread then layer with lettuce, some chickpea mash, zucchini, and pickled onions. You can drizzle the sandwich with a little more oil, then seal the sandwich with the other slice of bread and enjoy.
Expert Tips
- Use a food processor to speed up making this recipe. Blend up the dressing in the food processor, then add the chickpeas, pickled jalapeños, herbs, and pulse a few times to properly mix and mince the filling to your desired texture. From here you can transfer the mixture to your storage container, then stir in the pepitas and scallions.
- Allow chickpeas to marinate for at least an hour. This is the type of filling that tastes better the longer it sits. The flavor in the dressing will then have more time to be fully absorbed by the chickpeas.
- You can still make this recipe using ground spices. I would use 1/2 tsp ground cumin and 1 tsp ground coriander. You can always adjust with more or less of either seasoning based on your own personal preference.
- For extra sandwich flavor, toast your bread then rub it with some raw garlic.
How to Store the Chickpea Salad Filling
The marinated zucchini can be stored in an airtight container in the fridge for up to 3 days. Store the dressed chickpea salad filling in an airtight container in the fridge up to 5 days. Give both the zucchini ribbons and chickpea salad filling a quick toss before using.
Serving Suggestions for Balanced Eating
When served in a sandwich with the marinated zucchini, you’re getting a balance of all the major macronutrients plus micronutrients like iron, magnesium, and zinc. Here are some additional considerations based on nutrient needs and dietary restrictions.
- Gluten-free recommendations: Consider serving stuffed in a wrap with your lettuce and marinated zucchini. You may also enjoy the chickpea filling with some whole grain gluten-free crackers you love.
- Bump up the protein: Serve the filling between slices of sprouted whole grain bread (I like Silver Hills Bakery bread, which provides 10g of protein for 2 slices) or stir in some more protein in the form of nutritional yeast or hemp hearts straight into the filling.
- Non-sandwich ideas: Use the filling to stuff into lettuce leaves, roll up into a wrap and cut into pinwheels, or serve it with your favorite whole grain crackers.
Watch Me Make This Recipe
Recipe videos provide a general idea for recipe preparation. Please read the full recipe instructions and notes for the most accurate recipe results.
More Plant-Based Sandwich Ideas
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Description
An Herby Chickpea Salad Sandwich stuffed with Marinated Zucchini, proof that green is not only nutritious, but also all the warming, spicy, and citrusy flavors one would want on a summer sandwich.
Sahawiq/Zhug Inspired Dressing
Chickpea Salad
Sandwich Accessories
- To a large mixing bowl, add the chickpeas, zest of 1 lemon, and a pinch of salt. Use a fork or potato masher to mash the ingredients together then set aside.
- Use a y-peeler to thinly peel the zucchini into thin strips. Place the strips in a bowl with a pinch of salt and set aside for 10 minutes.
- While you wait, place a small sauté pan over medium-low heat. Add the cumin seeds and coriander seeds and toast while stirring for 1 minute, or until fragrant.
- Transfer the seeds to a mortar and pestle with the cardamom, garlic, and a pinch of salt then mash the ingredients together to form a paste.
- Squeeze the juice of 1/2 a lemon into the mortar to help scrape up the paste and transfer to a mini food processor. Add the juice of the remaining half of the lemon, serrano pepper, jalapeño pepper, dijon mustard, miso, oil, cilantro leaves, and salt then blend until mostly smooth. Taste and adjust salt as needed.
- Give the zucchini ribbons a squeeze to release additional water, then discard the water and place the zucchini back into the bowl. Drizzle the ribbons with 2-3 tbsp of the blended dressing and a small drizzle of oil. Toss the zucchini to coat and set aside.
- To the bowl of chickpeas add the pickled jalapeños, scallions, pepitas, cilantro, and the rest of the dressing. Toss to combine until well mixed. Taste and adjust for salt then refrigerate until ready to use.
- To assemble a sandwich, spread some mayo or mustard on both slices of bread then layer one slice with lettuce, a portion of the chickpea mash, the marinated zucchini, and pickled onions. If you’re feeling cheeky, drizzle the sandwich with a little more oil, then seal the sandwich with the other slice of bread and enjoy.
Notes
Use a food processor to speed up making this recipe. Blend up the dressing in the food processor, then add the chickpeas, pickled jalapeños, herbs, and pulse a few times to properly mix and mince the filling to your desired texture. From here you can transfer the mixture to your storage container, then stir in the pepitas and scallions.
Allow chickpeas to marinate for at least an hour. This is the type of filling that tastes better the longer it sits. The flavor in the dressing will then have more time to be fully absorbed by the chickpeas.
You can still make this recipe using ground spices. I would use 1/2 tsp ground cumin and 1 tsp ground coriander. You can always adjust with more or less of either seasoning based on your own personal preference.
For extra sandwich flavor, toast your bread then rub it with some raw garlic.
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