This is one of my favorite sandwiches and it’s easy to make. Drain and mash up a can of chickpeas, mix in finely chopped veggies such as red onion, celery and carrots. Add some salt, pepper, and seaweed flakes (seaweed flakes are available in the Japanese section at Whole Foods and other health food stores). Then mix in a little mustard and vegan mayo. I use Vegenaise, which has a little soy in it, but not much.
I spread the chickpea mix on 100% rye bread, sprinkled Daiya cheese over it, and popped it in the broiler to melt the cheese. I bought delicious Spring White Bean and Arugula soup at Whole Foods to go with the sandwiches, and served it all with some carrot and celery sticks. It was the perfect lunch!
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