Gluten Free Dairy Free Sugar Free Paleo Whole 30
Turns out we love a good chickpea sandwich. Like seriously. Oh how far our journey into healthier eating has brought us. This simple sandwich is chock full of nutrients and flavor. Simple to put together, and tastes just as good the next day.
Skip the sandwich and put it over lettuce in a wrap, or dig into it with some crackers. Perfect for sharing with friends.
P.S. you can save the liquid from the chickpeas (aquafaba) and make a whipped topping. Google it!
Yield 4 servings
Prep 10 minutes
1 15 ounce can of garbanzo beans, drained and rinsed.
1 5 g package organic dried seaweed
1/4 cup avocado oil mayonaise
1/4 cup chopped carrots
1/2 medium onion
1 stalk celery chopped
1/2 tsp fresh dill
1 tablespoon Dijon mustard
1/2 tsp garlic powder or 2 cloves garlic, smashed
2 tablespoons sprouted sunflower seeds
salt and pepper to taste
Place all ingredients in food processor. Pulse together. Do not blend, you want texture. Let sit for a few minutes to allow flavors to meld. Enjoy!
Build a sandwich: Goes fabulously with sourdough bread, avocado, tomato, and lettuce.
Store in refrigerator.