Salads · 20 min
Creamy Dill Chickpea Salad Sandwich with Strawberries
- 20 min
- 2–6 servings
- 564 kcal / serving
A creamy chickpea salad is layered with dill, carrot, and tomato on whole grain bread, with a side of fresh strawberries. The textures contrast nicely, making a satisfying weeknight sandwich with a crisp greens bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- ½ small bunchfresh dill
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ½ (5 oz) pkgspring mix (mixed greens)
- ½ (16 oz) pkgstrawberries
- 1tomato
- 4 sliceswhole grain bread
- carrots
- tomatoes
From the pantry: apple cider vinegar, black pepper, Dijon mustard, mayonnaise, onion powder, paprika, salt
Cookware
can opener · chef's knife · colander · cutting board · grater · julienne peeler (optional) · measuring spoons · mixing bowls · potato masher · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- ½ small bunchfresh dill
- ½ (5 oz) pkgspring mix (mixed greens)
- ½ (16 oz) pkgstrawberries
- 1tomato
- carrots
- tomatoes
Bakery & bread
- 4 sliceswhole grain bread
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| fresh dill | ½ small bunch | 1 small bunch | 1 small bunch |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkg |
| tomato | 1 | 2 | 3 |
| whole grain bread | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the carrot, dill, tomato, and strawberries; prepare the greens as needed.
- Drain and rinse the chickpeas and transfer them to a medium bowl.
- Strip dill leaves from the stems, mince them, and add to the bowl with the chickpeas.
- To the bowl, add mayonnaise, Dijon mustard, apple cider vinegar, pepper, onion powder, paprika, and salt; mix to combine.
- Mash the chickpeas with a fork or potato masher until mostly smooth with some texture.
- Julienne or grate the carrot and slice the tomato.
- Place bread slices on a flat surface. Spread generously with the chickpea salad, then layer in carrot, tomato, and spring mix. Top with remaining bread slices.
- Halve the strawberries and arrange them on the plate beside the sandwiches.
Two tips
- Make ahead: refrigerate the chickpea salad up to 1 day before assembling the sandwich.
- Serving idea: swap spring mix for another greens you have on hand, or replace strawberries with sliced apple on the side.
Nutrition per serving
- Calories
- 564 kcal
- Protein
- 20 g
- Carbs
- 73 g
- Fat
- 24 g
- Fiber
- 17 g
- Sodium
- 647 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.