v:gourmet

Thanks to The Simple Veganista for this smiple vegan chickpea salad sandwich. Brilliant idea and super tasty. On some toasted Blackbird Baking Co Seedy Sourdough, with mashed avocado and lettuce, it’s all anyone could want in a salad sandwich – as in old school tuna salad or chicken salad – but veganized. And it’s the perfect picnic fare on this first day of summer as we head into long lazy Saturdays at the beach or in the park.

15 oz cooked chickpeas

1/2 cup celery, chopped finely

1/2 cup red pepper, chopped finely

1/3 cup scallions, chopped finely

1/4 cup tahini

1 heaping tbsp dijon mustard

juice of 1 lemon

1 clove garlic, minced

1/4 tsp smoked paprika

sea salt and pepper to taste

Drain and rinse the chickpeas, whether canned or home-cooked. Place in a medium-sized mixing bowl and mash with a fork or potato masher. Add the rest of the ingredients and mix well. If you need a little more liquid to soften up the tahini, you can always add a little warm water. Season to taste. Serve on toasted whole grain bread with whatever condiments and additions tickle your fancy.