Chickpea Sandwich via Vegweb
Preparation time: 10 min.
1 15 oz can chickpeas, drained well
4-5 tablespoons vegan mayonnaise OR Tahini dressing
1/2 tablespoon lemon juice
1 tablespoon nutritional yeast (optional)
salt/pepper, to taste
1 stalk of celery, diced in small pieces
tomato or lettuce (optional)
fresh dill, to taste
garlic powder, if using vegan mayo
I highly recommend trying the Tahini Dressing. Not only is it great as a mayo substitute, you can also use it on baked potatoes, as a dip for veggies, or drizzled on steamed broccoli, cauliflower, carrots and Brussels sprouts. Very versatile!
Anyway, begin by mashing the chickpeas in a medium mixing bowl, using a fork or potato masher. I like to leave a few chickpeas whole or just partially mashed for variation of texture. Add the remaining ingredients and mix well. This will make enough for about four big sandwiches, and keeps in the fridge for 4-5 days.