GARDEN VEGGIE CHICKPEA SALAD SANDWICH #BREAKFAST #VEGAN
This delicious Nursery Veggie Chickpea Plate of mixed greens Sandwich is a plant-based powerhouse of a lunch! Make it ahead of time for a gathering or cookout or to bring as a simple weekday lunch for work or school.
Paul simply educated me that I'm a millennial and it straight up destroyed my day.
HOW DID I NOT KNOW THIS?!
Some way or another I thought I was excluded…
I mean sure I don't answer my telephone when it rings. I clearly Instagram my nourishment each dang day. What's more, Obviously I don't have link, enduring totally off Netflix, YouTube, Amazon Prime Video for all my excitement needs. My clothing cleanser is plant-based, my back yard is overflowing with home-developed veggies, and in the wake of working out I exchange my sweat-soaked yoga pants for a clean yet indistinguishable pair, on the grounds that stretchy jeans are LIFE, individuals! LIFE!
I surmise I must choose the option to wave the white banner on this contention. I'm a millennial. The sort of millennial who makes fish serving of mixed greens out of crushed chickpeas and veggies and offers no conciliatory sentiments since IT'S Flavorful, 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!
- Recipe Notes
- This makes a FABULOUS make-ahead dish for lunches during the week and is great on the go too. Pack a sandwich or salad for lunch/school or make it ahead to serve at a party or picnic.
- The salad will be great for approx. 4 days in the refrigerator so make it for now, or for later!
For more detail : http://bit.ly/32RkyAe
