Meet the great classic chickpea ‘egg’ salad! It’s perfect for sandwiches and wraps, scooped up with veggie sticks or crackers, or eaten straight from the bowl. Chickpeas are the perfect egg salad substitute once mashed and mixed with all the delicious flavours and textures in this recipe!
4 servings
Ingredients:
1 can (14 ounces) chickpeas, rinsed and drained
1/2 cup sunflower seeds
1 celery stalk, diced
2 green onions, thinly sliced
1 small carrot, diced
2 red radishes, diced
2 tablespoons finely chopped fresh herbs such as parsley, dill, or cilantro
1/4 cup vegan mayonnaise
2 tablespoons lemon juice
1 tablespoon Dijon or stone-ground mustard
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
4 slices Food For Life ® Low-Sodium Sprouted Whole Grain Bread, toasted
1 cup shredded kale
Thinly sliced red onion
Sprouts
Directions:
In a medium bowl mash chickpeas with a fork or potato masher until no longer whole but not mushy. Add sunflower seeds, celery, onion, carrot, radish, herbs, mayonnaise, lemon juice, mustard, salt, and pepper and stir to combine.
Divide chickpea mixture between 2 bread slices and top with kale, onion, sprouts, and remaining bread slices.
This recipe was sourced from foodforlife.com
