Lemon and pepper and artichoke hearts, oh my. Add chickpeas, parsley, and chives, and get to munching. This light, lemony, downright breezy sandwich is elegant enough for early-day entertaining, easy enough to to make for packed lunches, and good enough to eat almost everyday. Top your sandwich with baby arugula for a nice garnish.
To make this truly a snap to put together, we use canned artichoke hearts, and to save money, we cooked our chickpeas from dried beans the day before, while we were making a different meal. To keep them firmly all-purpose, we didn't season the chickpeas at all after cooking. If you opt to use canned beans, you may need less salt than called for in the recipe.
Lemon-Pepper Chickpea-Artichoke Salad Sandwich
makes enough for about 6 sandwiches
1 14-oz can quartered artichoke hearts, drained and rinsed well
3 cups cooked chickpeas (or 2 cans, drained, but not rinsed)
1/2 cup loosely packed (about 1 medium bunch) flat-leaf parsley, roughly chopped
1/2 oz (a good handful) chives, finely chopped/snipped
1/4 cup extra-virgin olive oil
2-3 tsp cracked black pepper, to taste
juice and zest of 2 lemons
1/2 tsp fine sea or kosher salt, or to taste
whole wheat or multigrain bread, for serving
baby arugula, for serving (optional)
Add the artichoke hearts to a food processor and pulse until finely chopped. Add chickpeas and parsley and pulse until chickpeas are well chopped, but still a bit chunky. In a medium bowl, stir together all other salad ingredients, add the chickpea-artichoke mix, adjust seasoning if necessary, and serve at room temperature on hearty bread.