CHICKPEA SALAD SANDWICH
Servings: 2 people
Ingredients
- 1 can 400 g chickpeas
- 2 celery stalks diced
- 2 tbsp chopped red onion
- 1/4 red bell pepper diced
- 1-2 tbsp capers
- 2 tbsp vegan mayo recipe below
- 1 garlic clove minced
- 1 tsp lemon juice
- parsley and dill optional
- salt and pepper for seasoning
- gluten free or ezekiel bread
- lettuce or kale
Vegan Mayonnaise
- ½ cup unsweetened soy milk
- 1 cup grapeseed oil olive oil works too
- 1 tsp apple cider vinegar
- 1 tbsp lemon juice
- ½ tsp agave or another sweetened of your choice
- ¼ tsp dry mustard or ½ tsp Dijon mustard
- ¾ tsp salt
Instructions
- Rinse chickpeas under cold running water. Place in a bowl and mash with a potato masher.
- Add the rest of the ingredients and mix well.
- Toast the bread if desired.
- Place lettuce or kale on one piece of bread and add half of the chickpea salad. Cover with the second piece.
- Vegan Mayonnaise
- Combine all ingredients except for oil in a high-speed blender and blend on high speed for 1 minute.
- Reduce the speed to low and gradually pour in the oil. Continue blending on low speed for another minute. The mixture will slowly thicken.
- Store in an airtight container in the fridge for up to 1 month.