These Greek Chickpea Salad Melts are full of flavor and easy to make. The Greek-inspired chickpea salad is loaded with veggies and goes perfectly with melted mozzarella cheese. If you’re looking for a fun, new lunch recipe, these delicious melts are for you. Prepare the chickpea salad ahead of time, and these melts can be thrown together in about 5 minutes.
These Greek Chickpea Salad Melts will soon become your favorite summer sandwich–they’re packed with fresh, vibrant flavors and creamy mozzarella cheese. Make the Greek-inspired chickpea salad ahead of time, and these delicious melts will come together in less than 10 minutes.
Why You’ll Love These Greek Chickpea Melts!
- Full of fresh flavors – These Greek-inspired chickpea melts are packed with tons of fresh veggies and herbs, like basil. The fresh flavors lighten up these melts and make them perfect for summertime.
- Easy to make – The chickpea salad is quick and easy to prepare and requires only mixing ingredients together in a bowl. The melts can easily be made in a pan, the oven or an air-fryer.
- Fun lunch recipe – Lunch can sometimes be boring, and these Greek-inspired melts are a great way to refresh your lunch menu! The flavors are bold, and you won’t get bored of them anytime soon.
Greek Chickpea Salad Melt Recipe Ingredients
- Chickpeas – I used two cans of chickpeas for this recipe. Homecooked chickpeas can also be used. If using canned chickpeas, make sure to use ones that are on the softer side and easy to mash.
- Vegetables – I added cucumber, roasted red pepper, sun-dried tomato, artichokes, kalamata olives, and red onion. You can also substitute fresh red pepper and fresh tomatoes.
- Fresh Herbs – I added fresh parsley and fresh basil. You can use any kind of herbs you like. Oregano or mint are nice, too.
- Feta Cheese – I like to add a little feta cheese to the chickpea salad because it goes well with the flavors, and I love cheese. However, you can leave it out, since mozzarella is also added to the top of the melts.
- Mayo & Dijon – Just use your favorite kind of mayo for this recipe. The Dijon adds a nice kick.
- Vinegar – A little splash of vinegar, or lemon juice, really helps brighten everything up. I used apple cider vinegar, but red-wine vinegar would be great, too.
- Cheese – I used slices of mozzarella, but provolone or Monterey jack would also work well. If making vegan, use your favorite meltable vegan cheese.
- Bread – Use your favorite sandwich bread for this recipe. You can use flat bread slices or a French bread roll that you slice in half and fill.
- Salt and Pepper – To taste. Red pepper flakes would also be good.
How To Make Greek Chickpea Salad Melts
- Add the drained chickpeas to a large bowl and mash them with a fork, to your desired consistency. I like to leave a few whole and mash the others well.
- Next, add in the roasted red peppers, sun-dried tomatoes, cucumber, red onion, kalamata olives, artichokes, feta cheese and fresh herbs.
- Give the chickpea salad a quick mix and then add in the mayo, Dijon mustard, vinegar, salt and pepper. Mix everything together well. Add any extra mayo, salt or pepper needed.
- Heat a large skillet over medium-low heat. I like to butter one side of each bread slice, or you can melt some butter in the skillet before putting the sandwiches in. Lay bread down on a flat surface and top with about 1/2-cup of the Greek chickpea mixture. Top with a slice of the mozzarella cheese and then add on the remaining slice of bread.
- Place the melts into your pan and cook for 2-3 minutes on each side, until cheese is melted and bread is brown and crispy. You can cover the pan to speed up the melting process if you like. Allow sandwiches to cool for a few minutes, slice in half and enjoy!
Recipe Frequently Asked Questions
- To make this recipe gluten free, use your favorite gluten-free sandwich bread.
- To make these melts vegan, use your favorite melty vegan cheese, vegan mayo and a vegan-feta substitute, or leave the feta out.
- Can these sandwiches be made ahead of time? Melts are usually best enjoyed immediately after cooking, when the cheese is still melted. I suggest making the chickpea salad ahead of time and then throwing together a melt just before you’re ready to eat.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last 4-5 days.
- Can anything be substituted for the mayo? If you prefer not to use mayo, you can use plain Greek yogurt or tahini.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Delicious Vegetarian Chickpea Recipes?
Chili Garlic Broccoli and Chickpeas
Broccoli Blueberry Salad with Chickpeas
Beet Brown Rice and Chickpea Burgers
Print
Greek Chickpea Salad Melts
- Total Time: 30 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
These Greek Chickpea Salad Melts are full of flavor and easy to make! The Greek inspired chickpea salad is loaded with veggies and goes perfectly with the melted mozzarella cheese. If you’re looking for a new lunch recipe, that’s not boring, these delicious melts are for you! Make the chickpea salad ahead of time and then these melts can be thrown together in just about 5 minutes. #sandwichrecipe #chickpeasalad #vegetarian #greekflavors #meltrecipe
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1/3 cup small diced cucumber
- 1/3 cup diced sun-dried tomatoes
- 1/3 cup diced roasted red pepper, or fresh
- 1/3 cup chopped kalamata olives
- 1/3 cup diced marinated artichoke hearts
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/3 cup mayonnaise, heaping cup
- 1 teaspoon dijon mustard
- 1 teaspoon vinegar or fresh lemon juice (red wine vinegar or apple cider vinegar work well)
- Salt and black pepper, to taste
- Sliced bread
- Thin slices of mozzarella cheese, you could also use provolone, monteray jack or another cheese of choice
Instructions
- Add the drained chickpeas to a large bowl and mash them with a fork, to your desired consistency. I like to leave a few whole but mash the others pretty well.
- Next, add in the roasted red peppers, sun-dried tomatoes, cucumber, red onion, kalamata olives, artichokes, feta cheese and fresh herbs.
- Give the chickpea salad a quick mix and then add in the mayo, dijon mustard, vinegar, salt and pepper. Mix everything together well. Add any extra mayo, salt or pepper needed.
- Heat a large skillet over medium-low heat. I like to butter one side of each bread slice, or you can just melt a some butter in the skillet before putting the sandwiches in. Lay bread down on a flat surface and top with about 1/2 cup of the Greek chickpea mixture. Top with a slice of the mozzarella cheese and then add on the remaining slice of bread.
- Place the melts into your pan and cook for 2-3 minutes on each side, until cheese is melted and bread is brown and crispy. You can cover the pan to speed up the melting process if you like. Allow sandwiches to cool for a few minutes, slice in half and enjoy!
Notes
Greek chickpea salad recipe makes enough for about 6-8 melts, depending on size of bread and how much filling you use in each sandwich.
I use regular sandwich sized bread and put about 1/2 cup of chickpea salad on each melt.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Vegetarian, Sandwich
- Method: Stovetop
- Cuisine: Greek Inspired
Leave a Reply