Green Goddess Salad Sandwich Recipe

Introduction

The Green Goddess Salad Sandwich is a fresh, vibrant twist on a classic chickpea salad. Packed with herbs and a creamy avocado dressing, it makes a deliciously satisfying vegetarian lunch or snack. Simple to prepare and full of flavor, this sandwich is sure to become a favorite.

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

1. Step 1: In a small blender or food processor, combine all dressing ingredients—spinach, basil, dill, green onions, nutritional yeast, garlic, avocado, lemon juice, white wine vinegar, salt, and pepper. Blend until completely smooth, then set aside.
2. Step 2: In a large mixing bowl, add the chickpeas and lightly mash with a fork or potato masher until mostly mashed or to your preferred consistency.
3. Step 3: Add cabbage, red onion, cucumber, jalapeño, and a pinch of salt and pepper to the mashed chickpeas. Toss to combine evenly.
4. Step 4: Pour the green goddess dressing over the mixture and toss until everything is fully coated.
5. Step 5: To assemble the sandwich, spread hummus on one slice of bread and Dijon mustard on the other. Add extra spinach to the hummus side if desired.
6. Step 6: Spoon the green goddess salad onto the hummus-covered bread, then top with the other slice. Press gently and enjoy immediately.

Tips & Variations

• For extra crunch, toast your bread before assembling the sandwich.
• Swap the jalapeño for a milder pepper or omit it if you prefer a less spicy sandwich.
• Add sliced tomatoes or sprouts for additional freshness and texture.
• Use gluten-free bread to make this sandwich suitable for gluten-sensitive diets.

Storage

Store any leftover green goddess salad in an airtight container in the refrigerator for up to 2 days. The sandwich is best enjoyed fresh but can be assembled ahead and kept wrapped in the fridge for a few hours. If refrigerated, toast the bread lightly before eating to restore texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing without a blender?

While a blender or food processor is ideal for a smooth dressing, you can finely chop all the dressing ingredients and mash the avocado well, then mix together thoroughly for a chunkier version.

Is this sandwich vegan?

Yes, this sandwich is completely vegan. The dressing uses nutritional yeast instead of cheese, and the rest of the ingredients are plant-based.

Green Goddess Salad Sandwich Recipe

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★★★★★

4.7 from 76 reviews

This Green Goddess Salad Sandwich is a vibrant and healthy vegetarian option, featuring a creamy, herb-packed Green Goddess dressing combined with mashed chickpeas and fresh crunchy vegetables. The sandwich layers nutrient-rich ingredients like spinach, dill, and avocado in a refreshing and flavorful way, perfect for a satisfying lunch or light dinner.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 3–4 sandwiches 1x
• Category: Sandwich
• Method: Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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, as needed
• Dijon mustard, as needed

Instructions

1. Make the Dressing: Place spinach, fresh basil, dill, green onions, nutritional yeast, crushed garlic, avocado, lemon juice, white wine vinegar, and a pinch of salt and pepper into a blender or food processor. Blend until completely smooth and creamy. Set aside.
2. Mash the Chickpeas: In a large mixing bowl, add the rinsed and drained chickpeas. Use a fork or potato masher to lightly mash them to your preferred consistency, leaving some texture for a satisfying bite.
3. Combine Vegetables: Add the finely diced cabbage, red onion, cucumber, and jalapeño pepper to the mashed chickpeas. Season with a pinch of salt and pepper. Toss everything together to mix well.
4. Add the Dressing: Pour the prepared Green Goddess dressing over the chickpea and vegetable mixture. Toss thoroughly until all ingredients are fully coated with the creamy dressing.
5. Assemble the Sandwich: Spread hummus on one slice of bread and Dijon mustard on the other. Optionally add extra fresh spinach leaves over the hummus. Spoon the green goddess salad mixture onto the hummus side, then top with the mustard slice of bread. Press gently, slice if desired, and serve immediately.

Notes

• For a spicier sandwich, add more jalapeño or include some crushed red pepper flakes in the dressing.
• Use gluten-free bread to make this recipe gluten free if needed.
• You can substitute white wine vinegar with apple cider vinegar for a slightly different tang.
• Make sure to rinse and drain the chickpeas well to avoid excess moisture in the sandwich filling.
• This sandwich is best enjoyed fresh but can be stored in the fridge for up to 1 day in an airtight container without the bread.

Keywords: Green Goddess dressing, vegetarian sandwich, chickpea salad, healthy lunch, avocado sandwich, plant-based sandwich