Heat Level: Medium
Category: Sandwiches, Main Dish - Meatless
INGREDIENTS:
- For the Salad
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tbsp vegetarian mayo
- 1 tsp brown mustard
- 1 tbsp agave nectar
- ¼ cup red onion, diced
- ¼ cup celery, diced
- 1/4 cup Rustlin' Rob's Sweet Hot Jalapeno Relish
- 1 tsp capers, drained and loosely chopped
- Healthy pinch each sea salt and black pepper
- 1 tbsp roasted unsalted sunflower seeds (optional)
- For Serving
- 8 slices whole-wheat bread
- Dijon or spicy brown mustard
- Romaine lettuce
- Tomato, sliced
- Red onion, sliced
DIRECTIONS:
- Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
- Add mustard, agave nectar, red onion, celery, jalapeno relish, capers, salt and pepper, and sunflower seeds (if using) to the mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
- Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
- Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings, and top with the second slice of bread. Repeat for additional sandwiches.
NOTE: The mixture will keep covered in the refrigerator for 4-5 days.
ADAPTED FROM: Minimalist Baker's Everyday Cooking
