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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Rinse and drain the chickpeas if using tinned.
2. 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.
3. Add in all the other ingredients and mix well.
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