Description
“Eggy” veggie chickpea salad sandwiches with nutritional yeast and “black salt”. Perfect on a sandwich, crackers, or by the spoonful.
Ingredients
- 1 15-oz. can chickpeas, drained and rinsed
- 1 celery stalk, diced
- 1 small carrot, grated
- 1/2 red bell pepper, finely chopped
- 2–3 green onions, finely chopped
- 4 green olives, sliced thin (optional)
- 3 TBSP fresh dill, finely chopped (optional)
- 1 TBSP lemon juice
- 1/4 cup + 2 TBSP unsweetened cashew or almond milk yogurt (I like this brand)
- 2–3 TBSP nutritional yeast (I like 3!)
- 1/4 tsp Himalayan sea salt
- black pepper, to taste
For Serving
- 2 slices of sprouted bread (gluten-free if desired)
- 1/2 cup “eggy” chickpea salad
- 1–2 leaves fresh kale
Instructions
- First, wash, chop and prepare all of your veggies. I recommend using a food processor to grate the carrot and any other vegetables you choose.
- Next, lightly mash chickpeas with a fork. Add the finely chopped vegetables, lemon juice, yogurt, nutritional yeast, Himalayan sea salt, and pepper. Mix thoroughly with a fork.
- Taste a bit and add more lemon for brightness, nutritional yeast for “cheesiness”, and salt and pepper to taste.
- The chickpea salad is best when chilled for 3-4 hours before serving to allow flavors to meld, but you can also serve immediately, if desired.
- To serve, add ~1/2 cup chickpea salad onto slices of bread of choice and serve with fresh kale.
- Store leftover Eggy Veggie Chickpea Salad in the fridge for 5-7 days.
Notes
Adapted from I Love Vegan Lentil + Chickpea Salad Sandwiches
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Sandwich, Lunch, Entree
- Method: Hand-mix
- Cuisine: Oil-Free, Gluten-Free Option, Plant-Based