Chickpea Salad Sandwiches
Ingredients
4 servings
- 1 can (14 ounces) chickpeas, rinsed and drained
- ½ cup sunflower seeds
- 1 celery stalk, diced
- 2 green onions, thinly sliced
- 1 small carrot, diced
- 2 red radishes, diced
- 2 tablespoons finely chopped fresh herbs such as parsley, dill, or cilantro
- ¼ cup vegan mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon or stone-ground mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 4 slices Food For Life ® Low-Sodium Sprouted Whole Grain Bread, toasted
- 1 cup shredded lacinato or dinosaur kale
- Thinly sliced red onion
- Sprouts
Directions
- In a medium bowl mash chickpeas with a fork or potato masher until no longer whole but not mushy. Add sunflower seeds, celery, onion, carrot, radish, herbs, mayonnaise, lemon juice, mustard, salt, and pepper and stir to combine.
- Divide chickpea mixture between 2 bread slices and top with kale, onion, sprouts, and remaining bread slices.
