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Smashed chickpea salad sandwich
A quick, hearty plant-based lunch that deals out a big amount of fibre and protein. This delicious sandwich is ready in just 12 minutes, making it a great option for the busiest weekday.
To pre-order a copy of Carleigh's new cookbook Plant You, click here.
SERVES
2
Ingredients
- 3 tablespoons tahini
- 2 tablespoons unsweetened soy milk
- 1 tablespoon pure maple syrup
- 1 teaspoon cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon dried dill
- 1 (15-ounce) can chickpeas (about 1-1/2 cups), drained and rinsed
- 1/2 red onion, diced
- 2 green onions, diced
Directions
- Whisk together the tahini, soy milk, maple syrup, cider vinegar, Dijon mustard, salt, and dill in a large bowl until smooth.
- Add the chickpeas, red onion and green onions to the bowl and crush with a potato masher until you get a thick, moldable consistency.
- Stir until the tahini sauce and crushed chickpeas are combined. Taste and adjust the seasonings as needed.
- Serve on sourdough bread with your toppings of choice.
Excerpted from PLANT YOU. Used with the permission of the publisher, Hachette Go, an imprint of Hachette Book Group, Inc. Copyright © 2022 by Carleigh Bodrug
