CHICKPEA SALAD SANDWICH

Chickpea Salad Sandwich image

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.

Provided by magpie diner

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

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Ingredients

1 (14 ounce) can chickpeas
4 tablespoons vegan mayonnaise (I like Veganese the best)
1 tablespoon mustard
1 teaspoon dried dill
1/2 lemon, juice of
1 tablespoon flax seed oil (optional)
2 tablespoons nutritional yeast
2 tablespoons chopped walnuts (roasted sunflower seeds would also be good)
2 green onions, thinly sliced
sea salt & pepper

Steps:

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.

Nutrition Facts : Calories 203.6, Fat 7, SaturatedFat 0.9, Cholesterol 3.6, Sodium 418.8, Carbohydrate 29.4, Fiber 6.8, Sugar 1.4, Protein 8.4

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