These Chickpea Salad Sandwiches are brimming with surface gratitude to an astonishing strategy. Chickpeas and different heartbeats are so bravo, so appreciate this solid and delectable sandwich today! Veggie lover, sans oil.
Chickpea plate of mixed greens sandwiches are for individuals who like everything about fish sandwiches aside from the fish. 🙂 Or they are only for individuals who like delectable sandwiches. Particularly sandwiches that taste far superior with certain sprouts, succulent cuts of tomato, and, obviously, pickles. My significant other is shivering right about at this point. So these are additionally for him, just without pickles (what's up with him?).
With regards to seasoning up this chickpea serving of mixed greens, I like to go basic, yet you can specialist it up however much you might want, since that is your privilege as the Chief Chickpea Salad Maker. I am going with celery, shallot (or red onion), and the exquisite cashew cream, obviously. Be that as it may, you could include destroyed carrots, red ringer pepper, tricks, sunflower seeds, cucumber, or whatever else makes you happy.
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Ingredients
- 1 cup dried chickpeas (soaked in filtered water for 8 hours, then rinsed and drained*)
- 1/2 cup Savory Cashew Cream (or 1 ripe avocado**)
- 1 shallot or 1/2 small red onion (peeled and chopped into large dice)
- 2 ribs of celery (cut into 2 inch chunks)
- Salt to taste (I love Herbamare)
- 8 slices whole grain sandwich bread
Optional toppings:
- Sprouts
- Tomato
- Pickles
- Lettuce
- Shredded carrots
Instructions
- In a food processor, pulse all ingredients except bread a few times until the chickpeas have broken down a bit but still have some texture, and the shallot and celery are finely chopped.
- Season with salt to taste, and layer inside toasted whole grain bread with the toppings of your choice, such as sprouts, tomato, and pickles.
- Makes at least 4 sandwiches, and the filling can be stored in the refrigerator for up to 3 days.
Notes
*1 cup dried chickpeas will increase in volume to 3 cups after soaking. If substituting canned chickpeas, use two cans, drained well (freeze the liquid for another use, such as the egg replacer in these waffles!)
**Can also sub vegan mayo, but recipe will no longer be oil-free
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