The ultimate chickpea salad sandwich by Caitlin Shoemaker أضيفت بواسطة Yasmine Mansouri, الساندويتشات, نشر في ٠٤/٢٠/١٩

  • عدد الأشخاص ٣ أشخاص
    • For the Chickpea “Chicken” Salad:
    • 4 cups cooked Chickpeas
    • 1 cup Homemade Vegan Mayo
    • 2 large ribs Celery, thinly sliced
    • ½ cup Red Onion, diced
    • 2 tbsp Parsley, diced
    • 1 tbsp Dijon Mustard
    • 2/3 cup Slivered Almonds
    • 1 tsp Poultry Seasoning Blend (i didn't have any so I put some thyme, oregano, and nutmeg)
    • Juice of 1 Lemon
    • Salt and Black Pepper, to taste
    • Black Pepper
    • Optional Add-ins: 1/2 tbsp Dill, 1 cup Sliced Grapes, and/or ⅔ cup Raisins or other dried fruit
    • For each Sandwich:
    • Chickpea Salad, above
    • 2 pieces of Lettuce
    • 2 slices of Bread, Gluten-Free if necessary
  • وقت التحضير ١٥ دقيقة
  • وقت الطبخ ١ دقيقة
  • مستوى الصعوبة سهلة

لتبدأي الآن

First, add the cooked Chickpeas to a large bowl, and mash them with a fork. I prefer to roughly mash around 75% them to give a nice texture to the Salad, but you can adjust according to your own personal preference. Add the remaining ingredients for the Salad into the bowl, and mix until well-incorporated. Refrigerate in a sealed container for up to 7 days. To assemble each Sandwich, lightly toast 2 slices of bread, and layer each with a piece of lettuce. Place a heaping portion of the Chickpea Salad onto one slice of bread, then fold the other on top. Serve as desired.

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