Prep 10 mins
Cook 0 mins
Sometimes you just want a simple, good sandwich that doesn't involve faux deli slices. I keep a tin of chickpeas on hand for just such occassions, and never make it exactly the same way twice...but this is generally a combo of ingredients and flavours I enjoy. I also like to add in a bit of flax oil, just to get my omegas in. Served on some toasted bread, this is a quick and satisfying lunch.
- 396.89 g can chickpeas
- 59.16 ml vegan mayonnaise (I like Veganese the best)
- 14.79 ml mustard
- 4.92 ml dried dill
- 1 lemon, juice of
- 14.79 ml flax seed oil (optional)
- 29.58 ml nutritional yeast
- 29.58 ml chopped walnuts (roasted sunflower seeds would also be good)
- 2 green onions, thinly sliced
- sea salt & pepper
- Rinse and drain the chickpeas if using tinned.
- In a medium bowl mash the chickpeas with a potato masher, I usually mash about half way so there are still some whole ones left.
- Add in all the other ingredients and mix well.
"What did you add to this tuna sandwich?" asked the unsuspecting husband. ;) Delicious!
Easy and healthy! Used whole wheat bread, baby arugula, sprinkle or cracked black pepper. Subbed walnut oil and tried sunflower seeds. Served with tomato soup and fruit salad. Made fro Veg Tag/January. Will make again!
This is a tasty change of pace, and for me was an unexpected combination of flavors. I liked the walnuts especially; for me I want that much texture (my chickpeas were homecooked and VERY soft and thus mashed a lot) and would probably not want to sub sunflower seeds. Thanks so much for posting! Made for Best of 2012 tag.
Wow! What a surprising recipe this turned out to be. It is fabulous. I really loved every bite. I used everything except for the flax seed oil (I was out, but will try it next time). This created a healthy, vegan lunch that truly satisfied. Thank you!