Chickpea Salad Sandwich with Creamy Carrot-Radish Slaw

Ingredients

• •3 tablespoons mayonnaise
• •2 tablespoons extra-virgin olive oil
• •1 teaspoon finely grated lemon zest
• •1 tablespoon fresh lemon juice
• •5 whole small carrots
• •3 whole small radishes
• •¼ cup coarsely chopped cilantro
• •¼ cup coarsely chopped parsley
• •¼ cup sliced almonds
• •½ teaspoon kosher salt
• •⅛ teaspoon freshly ground black pepper
• •4 tablespoons mayonnaise
• •3 tablespoons extra-virgin olive oil
• •2 tablespoons radish-top salsa verde
• •1 teaspoon finely grated lemon zest
• •1 tablespoon fresh lemon juice
• •1 whole shallot
• •1 whole garlic clove
• •1 can chickpeas
• •1 whole medium cucumber
• •3 tablespoons crumbled feta
• •¼ cup coarsely chopped cilantro
• •¼ cup coarsely chopped parsley
• •½ teaspoon kosher salt
• •⅛ teaspoon freshly ground black pepper
• •1 whole avocado
• •4 whole brioche buns
• •½ cup baby spinach leaves

Cooking Instructions

1. 1.

   Whisk mayonnaise, oil, lemon zest, and lemon juice in a medium bowl until smooth. Add carrots, radishes, cilantro, parsley, almonds, salt, and pepper and stir to combine.

   5 min

2. 2.

   Whisk mayonnaise, oil, salsa verde, lemon zest, and lemon juice in another medium bowl until smooth. Pulse shallot and garlic in a food processor until very finely chopped. Add chickpeas and pulse just until coarsely chopped, about 20 seconds. Transfer to bowl with salsa verde mixture. Fold in cucumber, feta, cilantro, and parsley; season with salt and pepper.

   10 min

3. 3.

   Layer 4 slices of avocado on each bottom bun. Top with a heaping 3/4 cup chickpea mixture and 2 Tbsp. spinach. Top with top bun and serve with carrot-radish slaw alongside.

   5 min

4. 4.

   Chickpea salad can be made 2 days ahead. Chill in a resealable container.