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Chickpea Salad/Sandwich


This recipe is one my husband loves. I believe he found it on ​Vanilla and Bean (where they have awesome vegetarian recipies) - because I know it wasn't him that made it up. However, it is one that our kids love. Whether in a bowl as a salad, or in a sandwich. 
Picture
 

Photo courtesy of Vanilla And Bean

​What you will need:
​
  • 1 can chickpeas drained and rinsed (425g) 
  • 1/4 cup + 1 Tbs dill pickles finely shopped (55g) [for this we often use relish] 
  • 1/4 cup purple onion finely chopped (about 1/2 onion)
  • 2 Tbs of Mayo
  • 1 1/2 Tsp of Stone Ground Mustard 
  • 1 1/2 Tsp Apple Cider Vinegar
  • 1/4 Tsp + 18 Tsp Sea Salt 
  • 2 Tsp Dill Weed freshly chopped 
  • 1/8 Tsp Turmeric optional for colour 
  • 8-10 grinds of fresh Black Pepper

For the Sandwich Option :
  • Multigrain Bread
  • Sprouts
  • Kale
  • Shredded Carrots
  • Lettuce
  • Tomatoes



​
Instructions: 

Using a potato masher, rough mash the chickpeas until most is smashed but there are still some whole chickpeas left.

Add the pickles, i=onion, mayo, mustard, vinegar, salt, dill, optional turmeric and black pepper.

Mix well. Taste for seasoning.

Store in a covered container for up to two days. Delicious alone, or piled high on a slice of bread for a sandwich.

Wonderful option for kids! 
​

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