Green Goddess Salad Sandwich
A spin on the TikTok Green Goddess Salad turned into a filling and delicious sandwich. Vegan, protein rich, and easy to prep for lunch.
Very grateful that Baked by Melissa shared her delicious Green Goddess Salad on TikTok. I know it’s made the rounds everywhere and after trying it, I instantly thought it needed to be paired with bread.
It kind of reminded me of a sandwich I had a long time ago, so I wanted to remake it as a fun lunch option to change up the classic chickpea salad sandwiches I love.
Why You’ll Love This Salad
- This chickpea salad is very versatile. While you may want to just stick to sandwiches, the filling is also a great dip and filling for other meals as well.
- Easy to prep. All you need to do is blend the dressing and add it to your diced vegetables.
- Loaded with vegetables in a tasty way. If you feel you struggle with vegetables, tossing them together in a flavorful sauce is my biggest recommendation and this sandwich is a great example of that.
Key Ingredients and Substitutions
- Green Cabbage: Make sure to chop the cabbage finely as big chunks to help improve the texture of this salad.
- Jalapeño: Gives this sandwich a little kick, but this is totally optional if you are not a fan of heat.
- Basil: This adds a lot of flavor and freshness. Make sure to use fresh basil. If not a fan, feel free to use a mix of your favorite herbs to help flavor your dressing. Cilantro, parsley and chives can work well.
- Avocado: While the original salad does not use avocado, this offers a nut-free option to those with allergies while still managing to provide a lovely creamy texture.
- Nutritional Yeast: Gives us some nice umami flavor to our dressing.
- Chickpeas: Our protein source. If not a fan of chickpeas, you can also try this salad with some white beans instead.
- Lemon Juice: Helps the dressing blend smooth, but also helps to keep the salad fresh and prevents the avocado from spoiling quickly.
- Bread: Use your favorite hearty bread. If you want some more protein and fiber, I suggest using a sprouted bread that you like.
How to Make a Green Goddess Salad Sandwich
Blend up all of your green goddess dressing ingredients together in a small blender or food processor until it’s completely smooth and creamy. If your dressing is still chunky, add another small splash of vinegar and continue to blend.
Mash up your chickpeas in a bowl then add in your crunchy chopped vegetables. Pour on your dressing and toss everything to coat generously.
Now assemble your sandwich as desired. I like to spread hummus on one slice, top with some extra spinach and add generous spoons of the chickpea salad mixture on top, then top with a slice of bread spread with a little mustard.
Extra Tips For This Sandwich
- Make sure to finely dice your vegetables. It doesn’t need to be perfect, but having the smaller vegetables will help make the mixture hold together better in your sandwich.
- Mash your chickpeas to the consistency you prefer. Since this goes in a sandwich, I like mashing it up quite a bit with a few whole chickpeas here and there. This helps the salad hold together better once the dressing is added in the sandwich.
- Add some extra seeds for more protein and extra crunch. I love to mix in some hemp hearts or sunflower seeds to change things up.
Frequently Asked Questions
It tastes fresh and herby depending on the herbs you use and a little tangy. Since there is basil and dill in this preparation, these flavors shine through. We also have the sharp fresh flavor of garlic, lemon and vinegar to create a nice compliment to the refreshing taste of the herbs.
To make this nut free, I opted for avocado in place of the cashews and walnuts that Melissa used. You can opt for that combination along with a bit of oil to get the same creamy dressing.
Nutritional yeast is derived from the yeast Saccharomyces cerevisiae and is NOT the same as Brewers Yeast. It is often used in certain vegan or vegetarian recipes to provide a lovely boost of umami flavor and is described as having a savory, nutty, or “cheesy” flavor to it. It’s a great way to add more depth of flavor to a recipe especially if you want to add more of a savory element to a dish.
To store your salad, add it to an airtight container and press a sheet of plastic wrap on top of the salad to help reduce oxidation of the avocado. Place the container in the fridge for up to 3 days.
Other Ways to Serve This Salad
- Tortilla chips. When this salad was first shared on TikTok, it was served with tortilla chips as a dip. This salad even with the mashed chickpeas, works excellent as a dip too.
- Pitas. Cut your pita in half to make little pita pockets. Just stuff your pita with the mixture along with any extra veggies you love.
- Wrap. Add this on it’s own in a wrap or load it up with some extra condiments and veggies for a colorful and delicious wrap.
- Nourish Bowl. This works great served with other sides like whole grains (rice, quinoa, etc.) and roasted veggies (roasted carrots, broccoli, etc.). If you make extra dressing, you can also drizzle a little more over top as desired.
- Potatoes. Can work really well stuffed into a nicely baked sweet potato or regular potato.
More Lunch Recipes to Try
- Tahini Ranch Pasta Salad with Smoky Tempeh
- Veggie Pinwheel with Avocado Edamame Spread
- Protein Packed Avocado Chickpea Salad
- Vegan Panini with Avocado Marinated Tofu
- Miso Mustard Tofu Wraps
- Peanut Curry Chickpea Wraps
Green Goddess Salad Sandwich
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 3 sandwiches 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
A spin on the TikTok Green Goddess Salad turned into a filling and delicious sandwich. Vegan, protein rich, and easy to prep for lunch.
Ingredients
Green Goddess Dressing
- 1/2 cup spinach
- 1/3 cup fresh basil
- 2 tbsp fresh dill, roughly chopped
- 2 green onions, roughly chopped
- 2 tbsp nutritional yeast
- 1 clove garlic, crushed
- 1 medium sized avocado, pitted and flesh scooped out
- Juice of half a lemon
- 1 tbsp white wine vinegar
- Pinch of salt and pepper
Sandwich Assembly
- 1, 15 oz can chickpeas, rinsed and drained
- 1 cup cabbage, finely diced
- 1/4 cup red onion, finely diced
- 1/3 English Cucumber, finely diced
- 1 jalapeño pepper, finely diced
- 6–8 Slices of your favorite bread
- Hummus
- Dijon Mustard
Instructions
- To a small blender or food processor, add all of the dressing ingredients and blend until completely smooth then set aside.
- Add your chickpeas to a large mixing bowl and lightly mash with a fork or potato masher until the chickpeas are mostly mashed or to the consistency you prefer.
- Now, add in your cabbage, onion, cucumber, jalapeno along with a pinch of salt and pepper and toss together to mix.
- Pour on the creamy dressing and then toss everything until fully coated.
- Now assemble your sandwich. Spread hummus on one slice of toast and mustard on the other. Add extra spinach if desired to the bread with hummus and then top with the green goddess salad as desired. Top with the other slice of bread and enjoy.
Notes
Make sure to finely dice your vegetables. It doesn’t need to be perfect, but having the smaller vegetables will help make the mixture hold together better in your sandwich.
Mash your chickpeas to the consistency you prefer. Since this goes in a sandwich, I like mashing it up quite a bit with a few whole chickpeas here and there. This helps the salad hold together better once the dressing is added in the sandwich.
Add some extra seeds for more protein and extra crunch. I love to mix in some hemp hearts or sunflower seeds to change things up.
To store your salad, add it to an airtight container and press a sheet of plastic wrap on top of the salad to help reduce oxidation of the avocado. Place the container in the fridge for up to 3 days.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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Delicious! So fresh and herby and love the crunch as a change of pace from other chickpea sandwiches. Very excited to try it as a dip!
Made this for a quick and easy lunch this week and let me just tell you how YUMMY this salad is!!! I love the crunch from the cucumber and cabbage, the herb-y goodness you get from the dressing and that little punch of umami flavor from the nutritional yeast. I was a bit worried about my body not liking raw cabbage but…my body called…it says it LOVES this salad 😂. Thank you, Catherine, for ANOTHER banger!
What kind of bread did you use?
Super sorry for the late reply. It was a sprouted bread from Silver Hills. 🙂