Creamy, rich and crunchy – this leaner, greener and kinder version of chicken salad is SO easy and delicious, it’s sure to become a regular in your sandwich rotation!
Chick Peas – Flavor not Feathers!
Similar to a chicken salad sandwich, but in our version the chickens get a break.
1 stalks of celery
1 medium carrot (optional)
1/2 medium onion
1 – 2 Tablespoons relish
1 can garbanzo beans/chick peas, w/out water
2 Tablespoon Vegenaise (vegan mayo) / 1 Tbsp mustard
1 Tbsp dill (fresh is great)
1 Tbsp basil – fresh (or 2 Teaspoons, dry)
1 teaspoon poultry seasoning (optional)
salt & pepper to taste
1/2 cup frozen peas, thawed
1/4 cup sunflower seeds (optional)
fresh tomato slices and lettuce leaves
8 slices whole grain bread
In food-processor (or by hand) chop celery and onion, small. Add beans, vegenaise, mustard, relish & seasonings and pulse process (or mash by hand) to a chunky consistency. Empty into mixing bowl.
In food processor (or by hand) grate carrot.
Stir carrots, peas and sunflower seeds into bean mixture. Adjust seasonings to taste.
Spread over slices of bread, stack tomato slices and lettuce.
Enjoy! Serves 4.