Name: Chickpea Salad Sandwich
Prep time: 10 min
Total time: 10 min
Yield: 3 servings
Cuisine: oil-free
Ingredients: 15 ounce can chickpeas (drained & rinsed); 1/2 cup celery (diced, approx. 1 medium stalk); 1/2 cup red or yellow bell pepper (diced, approx. half a medium pepper); 2 tablespoons yellow mustard; 2 tablespoons tahini; 2 tablespoons unsweetened dried cranberries; 2 teaspoons dried dill weed; 1 teaspoon garlic powder; 1/4 teaspoon sea salt (or more to taste); 1/4 teaspoon black pepper (or more to taste); whole grain sliced bread (gluten free if preferred); sliced tomatoes, pickles, lettuce

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Afternoon Tea

Place the drained chickpeas in a mixing bowl and use a fork or potato masher to gently mash them. Leave some whole, don't over mash, you want some texture.

Add all remaining salad ingredients and mix well.

Serve on sliced bread of choice (soft or toasted), with lettuce, tomato and pickles, if desired.

15 ounce can chickpeas (drained & rinsed)

1/2 cup celery (diced, approx. 1 medium stalk)

1/2 cup red or yellow bell pepper (diced, approx. half a medium pepper)

2 tablespoons unsweetened dried cranberries

1/4 teaspoon black pepper (or more to taste)

whole grain sliced bread (gluten free if preferred)

Chickpea Salad Sandwich

食材

步驟

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