• Shannon Roussy

Chickpea Salad Sandwhiches

Adapted from WeeLittleVegans


Ingredients

  • 3 cups chickpeas (I use 2 cans)

  • 1 large celery rib, chopped

  • 1/2 cup diced apple I use granny smith.

  • 1/2 cup dried cranberries

  • 1/3 cup chopped peans, chopped walnuts, or sunflower seeds

  • 5.3 oz container plain, unsweetened yogurt (i use double this for extra creaminess)

  • 1-2 tsp mustard

  • 2 tsp fresh lemon juice

  • 1/8 tsp onion powder

  • 1/4 tsp salt + a pinch more for chickpeas

  • dash of black pepper

  • Whole Grain Bread


Instructions

  1. In a small bowl whisk together non dairy yogurt, mustard, lemon juice, onion powder, salt and dash of pepper. Set aside. 

  2. Roughly smash chickpeas using a fork or pulse in a food processor a few times until most of the chickpeas are broken up. Sprinkle with a pinch of salt and stir.

  3. In a large bowl combine chickpeas, celery, apple, cranberries, nuts/seeds and toss to incorporate. 

  4. Pour yogurt mixture over chickpeas and gently mix to thoroughly coat. 

  5. Cover and refrigerate for at least 30 minutes before serving. 

  6. To assemble sandwiches scoop desired amount of filling onto bread and add any additional toppings desired such as spinach or lettuce. 


This recipe makes about 6-7 servings


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