WFPB Chickpea Deli Sandwich Recipe

WFPB Chickpea Deli Sandwich Recipe

When you eat plant based, this smashed chickpea salad sandwich served deli style will become a lunchtime favorite. It tastes delish on a thick slice of fresh whole-wheat sourdough bread with sprouts, shredded purple cabbage and a splash of fresh lemon juice.

When I make it, I always double the recipe, but lessen the tahini to 2 tablespoons.

Prep Time20

Course: bowls, Lunch

Cuisine: American

Keyword: sandwich, soup, dinner, lunch, easy meals, vegan, WFPB, whole food

Servings: people

Calories: 194kcal

Ingredients

1 -15 oz can chickpeas
1 tsp Dijon mustard
2 tbsp tahini, I only use 1 tbsp
1 clove garlic, chopped
1 tsp capers, drained
1 scallion, finely chopped
1/4 cup cilantro, chopped
juice from one small lemon
1/4 tsp pepper
1/2 tsp salt, optional

Instructions

Mash the chickpeas in a large bowl using a potato masher or food processor until mixed together, but a bit chunky.
Add the rest of the ingredients to the mix and stir well.
Serve on bread with a layer of shredded red cabbage and a few squeezes of lemon.

Nutrition