Chickpea Salad Sandwich
After I read a book The China Study by T Colin Campbell, I decided to try to go vegan during the week, but only if it was tasty. I eat vegan during the week (plant based) as much as possible and will only eat meat during protein days because I am lazy and I find that the sources of vegan protein means also increased carbs. So I am a farewell vegan at best, but I will not eat distasteful vegan food, so I’m always on the hunt for tasty vegan cuisine.
In my quest for great vegan recipes I found this recipe in a book called, Oh She Glows by Angela Liddon. Every time I make it and eat it, I may change out a mustard, or a pickle, but it really is very good the way it is and I fall more and more in love with it.
It’s so easy and I’m surprised that the chickpeas don’t make a bit of difference in how much I enjoy it. It’s not that I don’t like them it’s just that they have a completely different texture than eggs and I thought I would be bothered by that.
1 15 oz can of Gabanzo beans
2 stalks of celery diced
3 green onions thinly sliced
1/4 cup of your favorite dill pickle
1/4 cup of your favorite color bell pepper
2 - 3 tablespoons store bought vegan mayo (I use Veganaise, it’s soy free)
1 clove garlic minced
1 1/2 teaspoons of your favorite mustard
2 teaspoons of fresh dill
1 1/2 - 3 teaspoons fresh lemon juice to taste (don’t overdo it!)
1/4 teaspoon fine-grain sea salt, or to taste
freshly ground black pepper
You favorite healthy bread
All you have to do with this recipe is prepare all the ingredients, dump them into a bowl, mix and eat.