Description
A creamy, protein‑rich chickpea salad squeezed between whole‑grain bread creates a hearty sandwich that can be tossed into a meal or packed for lunch.
Ingredients
Scale
- 1 cup chickpeas (canned, drained & rinsed)
- ½ cup diced cucumber
- ¼ cup diced red onion
- 2 tbsp vegan mayo
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh dill
- 2 tsp lemon juice
- Salt & pepper to taste
- Whole‑grain or sourdough bread (2 slices)
- Fresh spinach leaves
Instructions
- In a bowl, mash chickpeas until slightly chunky.
- Add cucumber, red onion, dill, and lemon juice; mix.
- Stir in vegan mayo, Dijon mustard, salt, and pepper.
- Fold in fresh spinach until just wilted.
- Toast bread until golden brown.
- Assemble sandwich, serve immediately.