Chickpea Salad Sandwich with Tomato Jam, Sprouts, & Avocado
The G.O.A.T. of plant based sandwiches... meet the chickpea salad sando. Layers of flavor from salty, to spicy to a hint of sweetness. If you're a carnivore, simply swap the chickpeas for tuna or chicken!
1 (15-oz.) can chickpeas, rinsed and drained
3 Tbsp vegan mayo (regular mayo works too!)
1 tsp dijon mustard
1/2 red onion, chopped
2 Tbsp fresh dill, finely chopped
1/2 bunch green onion, chopped
Salt + pepper to taste
2 slices thick cut sourdough bread, toasted
1 tbsp Chefs Life Finishing Oil
Tomato jam (sliced tomato works too)
3 pieces baby gem lettuce (optional // for serving)
In a medium bowl, using a fork, smash the chickpeas. Add in the mayo, dijon, red onion, dill, green onion, salt and pepper (to taste). Mix together. Toast your bread and drizzle with a healthy tablespoon of our Finishing Oil. To build the sandwich, start with a layer of tomato jam (or tomato), sprouts, then about half of the chickpea salad, sliced avocado, sea salt, pepperoncinis, baby gem lettuce, and top with the final slice of EVOO'd bread. Slice in half and enjoy!
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