---
title: Green Goddess Chickpea Salad Sandwiches
source: HelloFresh | https://www.hellofresh.com/recipes/green-goddess-chickpea-salad-sandwiches-6798fe6435c238be91c9a77b
servings: 2
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
  - Eggs
  - Milk
tags:
  - Veggie
  - High Fiber
  - Quick
rating: 0.0
rating_count: 0
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Tangy, lemony taste with delicious green goddess dressing
  - theme: Ease of prep
    text: Quick and easy, no cooking required for the salad
image: "https://images.recipes.furrysalamander.com/green-goddess-chickpea-salad-sandwiches.avif"
---
@chickpeas{15%oz}
@lemon{1%unit}
@sourdough bread{4%slices}
@tomato{1%unit}
@arugula{2%cups}
@mayonnaise{2%tbsp}
@parmesan cheese{2%tbsp}
@green goddess dressing{2%tbsp}
@butter{1%tbsp}
@olive oil{1%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}

Wash and dry produce. Drain and rinse chickpeas; pat dry with paper towels. Quarter lemon. Slice tomato into ¼-inch-thick rounds; season with a pinch of salt and black pepper.

Place chickpeas in a #medium bowl{} and mash with a potato masher or fork until about half are smooth, leaving some larger pieces for texture. Stir in mayonnaise, green goddess dressing, and juice from 1 lemon wedge. Taste and season with ¼ tsp salt, pepper, and more lemon juice if desired. Set aside.

Melt butter in a #large pan{} over medium heat. Add sourdough bread slices; toast until golden brown ~{2%minutes} per side. Work in batches if necessary, adding more butter between batches.

In a #second medium bowl{}, toss arugula with parmesan cheese, a drizzle of olive oil, juice from 1 lemon wedge, salt, and pepper.

Divide chickpea salad between half the toasted bread slices. Top with tomato. Close to form sandwiches. Halve on a diagonal. Divide sandwiches and salad between plates. Serve with remaining lemon wedges on the side.