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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
- 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
- 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
- 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!
- 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!
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