Friday, March 22, 2019

GARDEN VEGGIE CHICKPEA SALAD SANDWICH



This tasty Garden Veggie Chickpea Salad Sandwich is a plant-based powerhouse of a lunch! Make it in advance for a party or picnic or to take along as an easy weekday lunch for work or school.

Ingredients

FOR THE SALAD:
  • 15 oz canned chickpeas, drained + rinsed
  • 3 stalks green onion
  • 2 stalks celery
  • 1/4 cup chopped shredded carrots
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup store bought or homemade mayonnaise vegan or regular
  • 1-2 tsp dijon mustard
  • 1 tsp yellow mustard
  • 1/8 tsp dried dill or fresh, to taste
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 3 TBSP unsalted roasted sunflower seeds
  • 2 TBSP fresh chopped basil plus extra to taste

FOR THE SANDWICH:
  • multi-grain sandwich bread
  • arugula or romaine lettuce
  • extra basil as desired
  • optional tomatoes and/or red onion

TASTY SANDWICH SPREAD OPTIONS
  • spicy mustard
  • hummus
  • mayo


Instructions

  1. Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. You could also use a food processor and skip the arm workout!
  2. Chop your green onion, celery, shredded carrots, pepper, and pickles.
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full recipe here: peasandcrayons.com