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.
AUTHOR : JENN LAUGHLIN - PEAS AND CRAYONS
YIELD : 2-4 SERVINGS
Ingredients
FOR THE SALAD:
1 (15 ounce) can 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
sandwich spread of your choice
spicy mustard
mayo
hummus
anything goes!
Instructions
· 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!
· Chop your green onion, celery, shredded carrots, pepper, and pickles.
See the complete recipe : https://peasandcrayons.com/
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