Loaded Chickpea Salad Sandwich

Loaded Chickpea Salad Sandwich Recipe

By Veegs

🔪Prep Time: 15 minutes

Ingredients

2 15-ounce cans chickpeas, drained and rinsed

2 15-ounce cans pinto beans, drained and rinsed

2 tablespoons raw shelled hempseed

1 tablespoon vegan mayonnaise (add another tablespoon if you like it better that way)

1 tablespoon Dijon mustard (add another tablespoon if desired)

2 tablespoons lemon juice (optional)

¼ teaspoon garlic powder

¼ teaspoon paprika

½ teaspoon salt

¼ teaspoon ground black pepper

16 slices whole wheat bread or sprouted grain bread

2 avocados, sliced

2 ounces baby spinach

Instructions

1In a large bowl, add the beans and mash. Leave a bit chunky, not completely mashed. Add the remaining ingredients except the bread, avocado, and spinach. Mix well.

2Spread on the bread slices. Add the avocado slices and spinach. You can also keep any extra chickpea salad in your fridge for up to 5 days.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.