Deliciously Nutritious
|by Krystal
Barschig
Author of My Botanical Baby
Chickpea Salad Sandwich
This quick and easy recipe is perfect for picnics and packed with plant-based protein!
14
Ingredients
Instructions
• 1 can chickpeas, rinsed and drained 1
bunch scallions, chopped
• 1 whole dill pickle, minced
• 1 carrot, shredded
• 2 Tablespoons fresh dill, chopped 2 teaspoons yellow mustard pinch of salt
• cracked black pepper to taste
• 4 Tablespoons Cucumber Yogurt Sauce
• Cucumber Yogurt Sauce:
• 1 garlic clove, peeled
• 1/2 cucumber, peeled, seeded, and diced 3
Tablespoons greek yogurt
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
1. In a large bowl, mash the chickpeas with a
fork.
2. Mix in the remaining ingredients.
3. Next, make the Cucumber Yogurt Sauce.
Pulse the garlic clove in a food processor
until minced. Add the remaining ingredients and process until smooth.
4. Stir the Cucumber Yogurt Sauce into the
chickpea salad mixture.
5. Serve the Chickpea Salad in a pita pocket
with a few crisp romaine lettuce leaves and
sliced tomato, or on your favorite crackers, or eat it straight out of the bowl with
a fork! I’ve done ‘em all and enjoyed it in
every form!