Just soak your chickpeas the night before (don’t forget to add kosher salt to tenderize) and you can whip up chickpea salad sandos in no time. A little tahini (if you haven’t made your own yet, this is your sign) adds the perfect amount of creaminess to your spread.
A great make-ahead recipe, I like to make a tub of chickpea salad to have on hand and pull out when the lunch break hits. As a sandwich or a dip on its own, you can enjoy your meal prep with whatever you have handy. Feel free to get creative in your toppings or crudite (pickles recommended)–a vinegary kick is a great contrast!
