If you’ve been searching for the perfect balance of crunch, creaminess, and a little California sunshine packed into a sandwich, look no further. This Walnut, Raisin, and Chickpea Salad Sandwich is all of those and more wrapped up into one simple Golden State-inspired recipe you can make in about 10 minutes.

Inspired by a sandwich we had at Solage Napa Valley crafted by Chef Gustavo Rios, this chickpea salad sandwich has everything you’d want in a wholesome, satisfying bite. Whether you’re whipping it up for lunch or packing it for a picnic, this sandwich hits the spot every single time.

Why You’ll Love This Chickpea Salad Sandwich

Why settle for the ordinary when you can have the extraordinary? Here’s what makes this sandwich stand out:

• California Walnuts: More than 99% of the walnuts in the U.S. are grown in California’s Central Valley, and they bring that signature crunch and earthy flavor to this dish. Plus, they’re packed with heart-healthy omega-3s.
• Sweet & Savory Combo: The contrast of raisins with toasted walnuts? Chef’s kiss. It’s the kind of unexpected pairing that makes you wonder why you didn’t try it sooner.
• Make-Ahead Magic: This salad can be prepped in advance, making meal planning a breeze.

What Goes Into the Perfect Chickpea Salad Sandwich?

This isn’t your average chickpea salad. We’re talking about a flavor-packed combination of ingredients that deliver on every level. Here’s what you’ll need:

• Chickpeas: The foundation. Nutty, hearty, and packed with protein.
• California Walnuts: A crunchy counterpoint that takes this sandwich to the next level.
• Raisins: Sweet little nuggets that balance out the savory elements.
• Celery & Red Onion: Crunch and a punch of sharpness.
• Lemon & Red Wine Vinegar: Bright acidity to keep things fresh.
• Extra Virgin Olive Oil: The glue that brings everything together in a velvety dressing.
• Avocado & Lettuce: Creamy and crisp, making every bite perfect.
• Hearty Sandwich Bread: Something with some texture and integrity, because no one likes a soggy sandwich.
• No bread? No problem. No sad lettuce wraps, either, okay? Use our friend Teri of No Crumbs Left’s method of making an epic lettuce wrap worthy of being called a wrap.

Tips for Making the Best Chickpea Salad Sandwich

If you’re going to do something, do it right. Here are a few tips to make sure your chickpea salad sandwich turns out top-notch:

1. Pulse, Don’t Purée: You want texture, not mush. Give those chickpeas a few pulses in the food processor until they reach a chunky consistency.
2. Let It Marinate: Give the salad some time in the fridge to let those flavors meld together.
3. Use Good Bread: A seedy, grainy bread or hearty sourdough will hold up to the creamy salad without turning to mush.

California Walnuts: More Than Just a Crunch

Let’s talk walnuts. These little guys aren’t just there for crunch—they’re nutritional powerhouses and a staple in California’s agricultural landscape. Some fun facts:

• California walnuts supply over half of the world’s walnut trade.
• Store ’em right: If you’re not using them immediately, keep them in the fridge or freezer to maintain freshness. Once opened, pop them into an airtight container.
• Sweet or savory: Walnuts aren’t just for baking. They bring an irresistible nutty flavor to salads, pasta, and yes, sandwiches.

Want to know more about how walnuts are grown? Check out this guide.

Bringing Wine Country Flavors to Your Kitchen

This sandwich isn’t just a recipe; it’s an inspired bite we couldn’t wait to share with you. Inspired by the CA GROWN team’s trip to Auberge Solage for the Wine Country Jubilee with Cherry Bombe Magazine, it captures that luxurious, laid-back Napa Valley vibe. If you’ve ever wanted to bring a little taste of wine country into your lunch routine, this is it.

For more recipe inspiration from our trip, check out these dishes inspired by our trip to the Cherry Bombe Magazine Wine Country Jubilee:

• Winter Citrus Salad with Walnuts and Wild Rice by This Mess is Ours
• Citrus Walnut Quinoa Feta Salad by Salt & Wind

A Sandwich That Works for Every Occasion

Whether you’re packing lunch for a busy workday or looking for the perfect picnic companion, this chickpea salad sandwich has got you covered. It’s hearty enough to satisfy, but light enough to keep things fresh.

Pro Tip: Pair it with a crisp California white wine, like a Sauvignon Blanc, and you’ve got yourself a meal that’s worthy of any vineyard-side picnic.

Now, go forth and sandwich responsibly.

LOOKING FOR A PLAYLIST FOR YOUR NEXT PICNIC? CHECK OUT THIS CA GROWN SPOTIFY PLAYLIST:

Ready to Make Your Own?

There you have it—a chickpea salad sandwich that’s got it all. If you try this recipe, be sure to share your chickpea salad sandwiches with us on social media using #CAGROWN.

Craving more CA GROWN goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!

Walnut, Raisin and Chickpea Salad Sandwiches

James Collier

This walnut and chickpea salad is a celebration of the textures and flavors that can be found year-round here in the Golden State. It’s tasty enough on its own, but layered between slices of a seedy sandwich bread, crispy lettuce and creamy avocado, it becomes a hearty, irresistible lunch or afternoon snack. The salad can be prepared ahead of time and refrigerated for up to two days before using.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course dinner, Lunch, Main Course

Cuisine American

Servings 4 sandwiches

Calories 325 kcal

Equipment

• Stick blender
• food processor

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ⅓ cup California extra virgin olive oil
• 2 tsp lemon juice divided
• 1 tsp red wine vinegar
• 2 tsp fresh thyme leaves
• 1 tsp honey
• 1 tsp kosher salt divided, plus more to taste
• ½ tsp black pepper divided, plus more to taste
• 1 cup cooked chickpeas drained and rinsed
• ⅓ cup celery diced
• ⅓ cup walnuts chopped and toasted
• ½ cup mixed raisins
• 2 TBSP red onion minced
• ⅓ cup parsley finely chopped
• slices hearty sandwich bread
• large lettuce leaves
• avocado pitted and sliced

Instructions

 

• In a tall, narrow container or mason jar, combine the olive oil, 1 tsp lemon juice, red wine vinegar, thyme leaves, honey, ½ tsp salt, and ¼ tsp black pepper. Use a stick blender to emulsify the mixture into a thick vinaigrette. Adjust seasoning to taste–dressing should be creamy, a little tart, and a touch salty.
• Pour the rinsed chickpeas into the bowl of a food processor. Pulse to chop.
• In a large mixing bowl, combine the processed chickpeas, celery, walnuts, raisins, red onion, and parsley. Pour in about ⅔ of the vinaigrette and remaining lemon juice, toss to coat everything, and adjust seasoning to taste.
• Prepare the sandwiches by layering one piece of bread with a lettuce leaf, then ¼ of the avocado, and a heaping spoonful of the walnut and chickpea salad. Spoon over a light drizzle of the remaining dressing, and top with a second piece of bread. Press lightly, then slice in half to serve!

Notes

If you don’t have a stick blender, a food processor or high-speed blender can be used.

Nutrition

Calories: 325kcalCarbohydrates: 24gProtein: 4gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gSodium: 711mgPotassium: 322mgFiber: 4gSugar: 2gVitamin A: 516IUVitamin C: 11mgCalcium: 46mgIron: 2mg

Keyword chickpea salad, chickpea salad sandwich, chickpeas, garbanzo beans, honey, Raisins, sandwich

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If You Liked This Sandwich Recipe, We Know You’ll Love This One Too!

CA GROWN Veggie Sandwich

Are you searching for a healthy and delicious lunch option that is easy to make and packed with nutrients? Look no further than this California-Grown Veggie Sandwich recipe! This sandwich is not only delicious, but it also features some of California’s most well-known and loved ingredients – like leafy greens, avocados, and pistachios. 

Click here for the recipe.