Simple, to the point, and great to have in the fridge for a quick lunch, this chickpea salad sandwich is a delicious meal anyone can make in under 30 minutes
Drain and rinse a can of chickpeas well, then sauté over medium heat for 3 minutes in 1 teaspoon olive oil, seasoned with a little sea salt, black pepper and dried thyme. Then, transfer the chickpeas to a plate and mash with a fork until no whole chickpeas remain.
Grind up some raw pepitas in a pestle or spice grinder.
Add the chickpea mash to a mixing bowl along with the diced veggies, ground pepitas, vegan mayo, lemon juice, and mild yellow curry powder. Mix well.Serve atop a slice of toasted whole wheat bread, or store in the refrigerator, up to a couple days.
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Notes
Nutrition facts are rough estimations - sodium might be wonky on this. Accounts for two slices whole wheat bread for each sandwich.