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Sprouted Chickpea Salad Sandwich

  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 min
  • Yield: 3-4 sandwiches
Trade in your traditional PB&J sandwich for this Sprouted Chickpea Salad Sandwich. It's so stacked you'll need two hands to enjoy it!
Sprouted Chickpea Salad Sandwich made with Almond Flour Baking Mix Artisan Bread Recipe


For the Bread:
1 box Simple Mills Artisan Bread Mix
3 eggs
1/4 cup water
2 tbsp olive oil
2 tbsp apple cider vinegar

For the Filling:
1 15 ounces can of chickpeas, rinsed and drained
2 tbsp hummus
1/4 cup red onion, finely diced
2 tbsp cup capers
1 tbsp capers’ pickling juice
Salt and pepper, to taste
Cayenne pepper, to taste (optional)
Whole grain mustard
Avocado, thinly sliced
Cucumbers, thinly sliced
Various sprouts (alfalfa, sunflower...)


BAKE bread according to instructions on the package. Let cool completely and slice into 1 inch slices.
ADD chickpeas to a large bowl and mash using a fork. Add hummus, red onions, capers, pickling juice, salt, pepper and cayenne. Mix well.
TASTE and adjust seasonings. Set aside.

To Make the Sandwiches:
SPREAD about 1 teaspoon of mustard on one slice.
SCOOP 1/3 cup of the chickpea mix on the prepared slice. Top with a few slices of avocado and cucumber and finally with a handful of arugula and sprouts. Top with a second slice of bread.


Don’t have capers? Swap them out with diced pickles and use their pickling juice instead of the capers’ pickling juice.