Serves a Party of 4
This recipe came to mind when trying to find an alternative to one of the most popular sandwiches – chicken salad. Typical found in wrap form, I used a healthier bread by the almighty Dave’s Killer Bread that is packed with super seeds like pumpkin seeds, black sesame seeds, flax seeds, sunflower seeds AND even a bit of oats around the crust.
Being someone who is exploring the outdoors every chance I get, it feels wonderful to prepare an easy lunch like this one to pack up for any adventure to keep me going – especially for things like a day out kayaking or hiking.
Using chickpeas as the base, I spiced this mixture up with some dried oregano, salt and pepper with a few spoonfuls of plant-based mayonnaise in which you can use the brand Follow Your Heart, or get crazy enough to make it yourself using only 4 easy ingredients – apple cider vinegar, avocado oil, salt, and extra creamy oat milk all pulsed up in a blender.
Ingredients:
- 1 Can of Cooked Chickpeas
- 1/2 Cup of Follow Your Heart Mayonnaise (see homemade recipe below)
- 1 Teaspoon of Dried Oregano
- Few Pinches of Salt and Pepper (to taste)
- 8 Slices of Dave’s Killer Bread
- 1 Cup of Shredded Carrots
- 1 Cup of Spinach
- 1/2 Sliced Cucumber
- Drizzle of Dijon Mustard
Ingredients for the Homemade Mayonnaise:
- 1 Cup of Avocado Oil
- 1/2 Cup of Chobani Extra Creamy Oat Milk
- 2 and 1/2 Teaspoons of Apple Cider Vinegar
- Few Dashes of Salt (to taste)
For the homemade mayo, simply pulse the 4 ingredients until you have a white and creamy mixture.
To begin the chickpea salad, cook the chickpeas until nice and tender, blend them up with the mayo, dried oregano, salt and pepper until the mixture is in between chunky and smooth.
Slap about 1/2 cup of your chickpea mixture onto one side of the bread, and on the other side drizzle on some dijon mustard.
Top with the shredded carrots, spinach, and cucumbers and be ready to be blown away with how easy and delicious this masterpiece of a sandwich is!
Plant Sugar Kitchen 