It takes a lot to get me excited about a sandwich. I want to bite into one with layers of flavor and a variety of textures, and this vegetarian take on tuna salad delivers just that. It’s made with a base of hearty chickpeas and crunchy vegetables, but the real heroes are the gut-friendly fermented pickles and creamy Greek yogurt. And to be sure those roly poly chickpeas stay put between the bread, don’t forget to mash them first before mixing in all the other ingredients.
Not all pickles contain probiotics. To get the most benefit from this tangy ingredient, skip the center aisles of the grocery store because jarred, shelf-stable pickles are pasteurized and don’t contain probiotics. Instead, head to the refrigerated section (likely near the dairy products) and pick up a container of naturally fermented pickles, such as Bubbies.
Storage: Store leftover chickpea salad in an airtight container in the refrigerator for up to 4 days.