GARDEN VEGGIE CHICKPEA SALAD SANDWICH

 Somehow I thought I was exempt…

I mean sure I don’t answer my phone when it rings. I obviously Instagram my food every dang day. And of COURSE I don’t have cable, surviving entirely off Netflix, YouTube, Amazon Prime Video for all my entertainment needs. My laundry detergent is plant-based, my back yard is teeming with home-grown veggies, and after working out I trade my sweaty yoga pants for a clean but identical pair, because stretchy pants are LIFE, people! LIFE!

I guess I have no choice but to wave the white flag on this argument. I’m a millennial. The kind of millennial who makes tuna salad out of smashed chickpeas and veggies and offers no apologies because IT’S DELICIOUS, YO!



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

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.

Add to the bowl with your chickpeas, then add mayo, dijon, yellow mustard, dill, salt, and pepper. Stir well to coat.

Fold in sunflower seeds and basil (as much or as little as you’d like) and adjust any ingredients to taste.

Pile high on bread with all your sandwich fixings or enjoy as a wrap, with crackers, on a salad, or simply dive into the bowl spoon-first – anything goes!

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