In fact, I’ve been eating this recipe (or a few version of it) for years! It’s perfect for the revival of Meal Prep Monday, wherein I proportion my favored meal prep recipes.
earlier than there was chickpea salad, there was chicken salad. growing up, bird salad sandwiches were my favored lunch. With just shredded hen, mayo, a bit bit of mustard and dried dill, those sandwiches could easily fill up my stomach and my heart.
As soon as I started out consuming vegetarian I began eating chickpea salad sandwiches. Chickpeas are a top notch opportunity to shredded bird because they're filled with fiber, protein, and complex carbohydrates and are low in fat and calories.
- 1/4 cup carrot, diced
- 1/4 cup celery, diced
- 1/4 cup sunflower seeds
- 2 tablespoons tahini
- 2 tablespoons spicy brown mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon dry dill
- 1/2 teaspoon salt
- 1/2 cup red or yellow onion, diced
- 1/4 cup pumpkin seeds
- fresh ground black pepper, to taste
- 10 slices whole wheat bread
- 2 and 1/2 cups chickpeas 2 15 ounce cans of chickpeas, drained and rinsed
- 1/4 cup mayonnaise substitute vegan mayo to make vegan
- If using canned chickpeas, drain liquid and pat dry with a towel to get rid of excess moisture.
- upload the chickpeas, mayonnaise, tahini and brown mustard a medium bowl. Mash with a fork until most of the chickpeas are pureed. Alternately, use a food processor to mash the chickpeas.
- add ultimate ingredients to the chickpea combination. Stir till lightly dispensed.
- element out 1/five of the recipe onto a slice of whole wheat bread. top with lettuce, tomato, and all your favored sandwich fillings.
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