Healthy Open-Faced Spicy Chickpea Salad Sandwich: Toasted Seed Bread, Topped with Mixed Greens and Chickpeas Tossed in a Spicy Vegan Mayo, Garnished with Red Beet Horseradish, Microgreens, Chili Flakes, Capers and Black Pepper


Stuck on what to make for lunch tomorrow? Want to “spice things up a bit”?! Then you may want to try my new sandwich creation – an open-faced spicy chickpea salad sandwich! It’s super simple, quick to make, and also very filling! I’ve always been a huge fan of chickpeas – there’s so many things you can incorporate them into from sandwiches to dinners to breakfasts to even desserts! Guaranteed to hit the spot and keep your appetite satisfied. This sandwich also doesn’t lack on flavor, which is definitely a plus. It may seem like an odd combination, but I guarantee it is worth the try. It keeps things interesting and mixes everything up a bit for a delicious and tasty meal! Hope you enjoy! 🙂

Makes 1 Serving (Can easily be multiplied)

Recipe by © Alysha Melnyk 2018

Kitchen Tools:


Dry Measuring Cups

Measuring Spoons


2 Slices of Bread, Toasted

1/2 Cup Canned Chickpeas, Drained and Rinsed

1 Tablespoon Mayonnaise or Greek Yogurt of Choice Mixed with Some Hot Sauce To Taste (I used Chipotle Fabanaise from Sir Kensington’s, so I didn’t have to mix in any hot sauce)

1/2 Cup Mixed Greens

1 Tablespoon Red Beet Horseradish (I used Gold’s Horseradish and Beets)

1 Tablespoon Microgreens

1 Teaspoon Capers

For Seasoning: Black Pepper and Chili Flakes

Featured Artists/Products:

Square Platter by Jeremy Ogusky, Creater of Ogusky Ceramics (based in Jamaica Plan, MA)


  1. First, toast bread.
  2. While bread is toasting, mix chickpeas with mayo or yogurt of choice.
  3. Top toasted bread with mixed greens, chickpea mix, horseradish, microgreens and capers.
  4. Garnish with black pepper, chili flakes and other seasonings of choice.
  5. Enjoy! 🙂

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