Tangy chickpea salad sandwich

By GuidingVegan

Ingredients

• 2 Cans Chickpeas, drained and rinsed
• 1/2 C + 1 Tbs Dill Pickles, finely chopped
• 1 small red Onion, finely chopped
• 4 Tbs Vegan mayo
• 5 tsp Stone Ground Mustard
• 3 tsp Apple Cider Vinegar
• Sea Salt
• 1 bunch Dill Weed, fresh-chopped
• 1/4 tsp Turmeric (optional for color and health!)
• Black Pepper
• Multigrain Bread or Optional Gluten Free Bread
• Sprouts
• Kale
• Shredded Carrots
• Lettuce
• Tomatoes

Details

Servings 2
Preparation time 10mins
Cooking time 10mins
Adapted from vanillaandbean.com

Preparation

Step 1

Using a food processor, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, Vegan mayo, mustard, vinegar, salt, dill, turmeric and black pepper. Mix well. Taste for seasoning adjustment.
Store in an covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.