So simple, yet it is still definitely in my top meals to eat. There is SO much you can do with chickpeas for flavor. This particular sandwich's seasoning goes for a more savory, with a nice garlic butter added to it for a punch, but you can play up huge flavors and do sweet (Maybe some cranberry or dried cherries and walnuts), umami (perhaps some sautéed mushrooms or roasted tomatoes and peppers), and more.
Not only that...but this sandwich is still extraordinarily healthy with no extras added to the bit! That's right, just mashed chickpeas, a mixing sauce and some salt and pepper still carry a protein load of up to 20 grams per serving. Even better, they have an incredible amount of fiber, something traditional tuna lacks in. Fiber is absolutely critical in the diet, and the average American is severely lacking in it. Fiber, AKA the non-digestible carbs that come from plant foods, feed the healthy bacteria in your gut, promoting a healthy immune system. When your gut friends are happy, you are happy.
Chickpea Salad Ingredients
2 cans organic unsalted chickpeas
3/4 tsp turmeric powder
3/4 tsp nutritional yeast powder
3/4 tsp garlic powder
2 tbsp stone ground dijon mustard
5 tbsp vegan mayonaise
1/2 tsp black pepper
1/4 lemon squeezed
1/2 can of organic unsalted whole kernel corn
1/2 cup of halved cherry tomatoes
1/4 cup of diced baby carrots
1/3 cup diced red onion
1/2 cup chopped green onion
1/3 cup diced red bell pepper
1. Mash chickpeas completely with a potato masher, or blitz in a food processor.
2. add vegan mayonnaise, mustard, and lemon juice. mix. add spices and mix.
(At this point you have chickpea salad ready to eat. Veggies are optional if time permits)
3. Add veggies and herbs, mix well.
4. Smooth onto lightly toasted gluten-free bread and enjoy! Also great as a warm dish with rice and various grains, we often eat it with millet or quinoa!