Garden Veggie Chickpea Salad Sandwich

Ingredients 

For salad:

• 15 oz canned chickpeas, drained + rinsed
• 3 stalks green onion
• 2 stalks celery
• 1/4 cup chopped shredded carrots
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped dill pickle
• 1/4 cup store bought or homemade mayonnaise
• 1-2 tsp. Dijon mustard
• 1 tsp. yellow mustard
• 1/8 tsp. fresh or dried dill
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 3 Tbsp. unsalted sunflower seeds
• 2 Tbsp. fresh chopped basil

For the Sandwich:

• multi-grain sandwich bread
• arugula or romaine lettuce
• extra basil as desired
• optional tomatoes and/or red onion

Tasty Sandwich Spread Options:

• spicy mustard
• hummus
• mayo

Instructions: 

• Drain and rinse chickpeas and add the to a large bowl.  Mash with a potato masher until texture appears flaked, almost like tuna fish.  I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed.  You could also use a food processes and skip the arm workout!
• Chop your green onion, celery, shredded carrots, pepper, and pickles.
• Add to the bowl with chickpeas, then add mayo, Dijon, yellow mustard, dill, salt, and pepper.  Stir well to coat.
• Fold in the sunflowers and basil (as much or as little as you’d like) and adjust any ingredients to taste.
• Pile High on bread with all your sandwich fixings or enjoy a wrap, with crackers, on a salad, or simply dive into the bowl son-first-anything goes!

Servings: 4

Calories: 309

 

Recipe provided by Sodexo