Chunky Chickpea Salad Sandwich
4 15-oz cans garbanzo beans, drained
2 stalks celery chopped
2 scallions, sliced
1/2 cup chopped red onion
1 small chopped green bell pepper
1/2 tsp salt
1 1/4 cups lite silken tofu (firm), drained
1/4 cup lemon juice
3 Tbsp cider vinegar
1 Tbsp liquid Fruitsource (honey will work)
2 Tbsp Dijon mustard
2 Tbsp capers, drained (optional)
1 tsp garlic powder
Place garbanzo beans in a large bowl. Mash with a potato masher or fork. Add the next 5 ingredients. Place the tofu in food processor, and blend. Add the next 4 ingredients, and process until smooth. Add the tofu mixture to the garbanzo mixture; add capers. Mix well, and chill 4 hours or until ready to make sandwich.
Whole wheat sourdough really makes this sandwich. Pita bread also works well. Put soy mayo on on slice of bread and mustard on the other. Pile on the chunky salad, tomato, sprinkle some salt and pepper, romaine lettuce, and alfalfa sprouts.
Cook's Notes: This is great!!! I used rice syrup instead of Fruitsource and I didn't have capers. I use the ingredients from salt through dijon mustard to make my own mayonnaise like sandwich spread.
Submitted by Julia
Soups & Sandwiches
Vegan and Vegetarian Dishes
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