Chickpea Salad Sandwich
This mixture is reminiscent of a tuna salad, but much healthier, and also tastier!
Recipe from Plant-Powered Families by Dreena Burton.
Servings: 2 sandwiches
Ingredients
- 3-4 teaspoons tahini see note
- 2 teaspoons plain nondairy milk
- 2 teaspoons freshly squeezed lemon juice
- 1-1.5 teaspoons red wine vinegar to taste
- 1 teaspoon organic tamari or coconut aminos for soy-free
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kelp granules optional, see note
- 1/2 teaspoon pure maple syrup
- 1-2 pinches sea salt to taste
- 1 cup chickpeas rinsed and drained
- 1/4 cup diced apple
- 2-4 tablespoons diced organic green or red bell pepper or organic celery or some of both; optional, see note
Instructions
- In a bowl, whisk together the tahini, milk, lemon juice, red wine vinegar, tamari, mustard, kelp granules, maple syrup, and sea salt.
- Mash the chickpeas slightly with a fork or bottom of a measuring cup.
- Add to the tahini mixture along with the apple, and bell pepper/celery if using.
Notes
Chef’s Notes:
Serving Suggestions: Serve between slices of whole-grain bread, rolled in a tortilla, as a green wrap (using large leaves of romaine lettuce or collards), or rolled with some rice in nori sheets.
Tahini Note: A little tahini goes a long way. For a creamier mix use the full 4 teaspoons, but for a little lighter salad, use 3.
Kelp Granules Note: Kelp granules add another layer of flavour to this salad. However it is entirely optional. I’ve made this salad many times myself without it, and it’s still delicious.
Bell Pepper/Celery Note: If you aren’t a fan of raw veggies in this type of salad mix, feel free to omit. Definitely include the apple! Although it seems out of place with the savoury ingredients, it really tastes delightful.