![Chickpea Salad Sandwich](https://i0.wp.com/theveganrhino.com/wp-content/uploads/2018/12/C71A71F2-DD5C-4B3A-A43C-526EFA2B9338.jpeg?resize=525%2C394&ssl=1)
This “tuna” salad recreation is a huge favorite of mine that I enjoy making for my lunches. I love this recipe because you can toss all of the ingredients into a food processor and quickly pulse to combine. It is ideal for people that are on-the-go and do not have that much time to cook or clean dishes. Simply spread this over your bread of choice with tomato and lettuce (or sprouts) and get ready for a tasty meal!
![Chickpea Salad Sandwich](https://i0.wp.com/theveganrhino.com/wp-content/uploads/2018/12/04207901-AC63-4E9E-A3CE-7D39AB365E90.jpeg?resize=525%2C394&ssl=1)
Yields 2-3 sandwiches
Ingredients
2 cups Vitacost Garbanzo Beans, soaked overnight
1 tsp. dijon mustard
1 tsp. tamari sauce
2-3 Tbsp. vegan mayonnaise
1/4 cup organic celery, chopped
1/4 cup red onion, chopped
1-2 garlic cloves
1 Tbsp. nutritional yeast
1 Tbsp. almond milk
1/4 cup fresh coconut meat, optional
1/2 tsp. Vitacost Himalayan Fine Pink Salt
1/4 tsp. ground black pepper
1/2 tsp. siracha sauce, optional
1 tsp. fresh parsley, chopped
Directions
- In a food processor, combine all ingredients and pulse until desired consistency is achieved.
- On choice of bread or wrap, add chickpea salad with tomato and lettuce or sprouts.
- Serve and enjoy with side of homemade oil-less fries
Chef’s tip: Cut up a russet potato and squeeze lemon juice over it. Salt and pepper to taste and back at 400 degrees F until golden brown.
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