CHICKPEA OF THE SEA’ SALAD SANDWICH

CHICKPEA OF THE SEA’ SALAD SANDWICH

Recipe taken from The Simple Veganista

Ingredients

• 1 can chickpeas (garbanzo beans) (15 oz)
• juice of 1/2 lemon + some zest if you like
• 3 – 4 tablespoons hummus or white bean hummus (vegan mayo is great too)
• 1/2 cup celery (about 2 small stalks, leaves ok too), chopped
• 1/2 cup red onion (about 1/2 small), chopped
• 1/2 teaspoon garlic powder
• himalayan salt & cracked pepper to taste
• dash of cayenne, optional
• 6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
• leafy greens, to serve
• nori sheets, to serve (optional)

Drain and rinse beans, place in medium size bowl and roughly mash with back of a fork or potato masher until desired consistency, I like mine a little chunky. Add rest of ingredients and mix well adding any extra ingredients you like. Alternately, you could use a food processor starting with the beans, pulse a few times…add remaining ingredients pulsing again a few times until desired consistency.

Serve chilled or at room temperature on bread of choice along with some leafy greens and the optional 1/4 sheet of nori. You can also serve on bibb or romaine lettuce like a wrap instead of using bread for a gluten free meal like shown below. Also, try serving this with sliced fresh scooping veggies like cucumber, red bell peppers, zucchini, etc.

Salad serves 3 generously. Store any leftovers in an airtight container in fridge for up to 6 days.