Chickpea Salad Sandwich Recipe
At BODY, we believe wellness tips can benefit the masses and shouldn’t stay a secret like your coveted family recipes. As Santa Fe’s destination for healthy living, we offer wellness at every intersection from movement and spa to our organic plant-based cafe. On the topic of recipes, we’ve noticed a particular dish at the cafe becoming an instant classic; our chickpea salad sandwich. In the spirit of sharing with our vibrant community, we offer a recipe you can make at home to emulate our sandwich between cafe visits or for your meal prep!
Chickpeas are one of our favorite sources of plant proteins containing powerhouse nutrients like protein, fiber, iron, and amino acids. Fiber helps promote regularity keeping the digestive tract healthy. This sandwich is inspired by an egg salad sandwich, inheriting it’s eggy flavor from the kala namak (or black salt). It’s perfect in a sandwich or even inside lettuce boats for a low-carb option.
Chick Pea Salad Sandwich Recipe
Allow 10 minutes for this recipe from start to finish.
Recipe:
1- 16oz can chickpeas
1/3 c Vegenaise or vegan mayo
1 t Dijon mustard
2 t Yellow mustard
1 c diced celery
2 T minced dill
1/4 t garlic powder
1 t tahini
1/2 t kala namak (black salt)
Salt to taste
Instructions
Put the chickpeas into a food processor and pulse a few times until chunky and crumbled. Ensure it's not smooth like hummus and not the whole beans, but somewhere in between.
Place processed chickpeas and all other ingredients into a bowl then mix thoroughly until all ingredients are incorporated.
Enjoy on toasted sourdough with a sliced heirloom tomato and butter lettuce.
Plant-based meals don’t have to be complicated or unapproachable. This recipe is extra simple and budget-friendly for you to enjoy for yourself or the entire family (double the recipe). This recipe keeps in the fridge for 3-5 days if you can make it last that long. From our kitchen to yours, take a piece of BODY into your kitchen to inspire new meals throughout the week!