Chickpea & Tahini Salad Sandwich

  • Prep time
  • Cook time
  • Serving
    Yields 4


  • 430g Mount Zero chickpeas rinsed and drained, or 1.5 cups cooked
  • 3 tbsp Raw Tahini
  • 1/4 cup raw pecans
  • 1/4 cup chopped red onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped scallions
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground mustard
  • 1 tsp shawarma spice blend
  • zest and juice of half a lime
  • Lettuce or spinach
  • sliced onions
  • sliced tomatoes
  • Bread Slices for sandwich or lettuce for lettuce wraps


  • Add chickpeas and tahini to a large bowl. Mash with a potato masher and mix in. Add 1-2 tbsp water if needed for mashing.
  • Toast the pecans on a skillet over medium heat for 3 to 4 mins. Add to the bowl. Add the rest of the ingredients and mix well.
  • Taste and adjust the flavor with salt, lime juice, herbs (add parsley or dill). Add a few tbsp of water if needed to adjust consistency (moisture content varies in chickpeas and tahini). Chill (optional) for an hour.
  • Toast the bread if needed. Then layer greens, the chickpea salad, sliced onion or tomato.
  • For additional moisture, spread some hummus on the bread or other dressings of choice.