AMAZING sandwich alert. Ever tried a chickpea salad sandwich? Minimalistbaker.com, one of my favourite recipe sites, provided the inspiration for this hefty, hearty, delicious mid-day meal. As for a side-dish, you can’t go wrong with baked yam fries. Toss them in olive olive, garlic and salt, then roast until crispy.
1 can chickpeas
1-2 tbsp. vegenaise
1 tbsp. dijon
2 tbsp. chopped preserved lemon
small handful large caper berries, chopped
2 tbsp. red onion, finely chopped
small handful arugula
1/2 avocado, sliced (optional)
small handful sprouts (optional)
2 slices bread
1. In a small bowl, smash your chickpeas with a fork so they form a coarse texture.
2. Add in vegenaise, dijon, lemon, capers, red onion and s&p to your chickpeas and stir til combined.
3. Toast your bread, lather with vegenaise and dijon and lay on the arugula.
4. Spoon a generous amount of your chickpea salad and add sprouts and avocado, if you wish.