® 2017 LIVE INSPIRATIONALLY | DESIGNED BY ALLY BAIRD

DETROIT, MI
EATS

NO-TUNA CHICKPEA SALAD SANDWICH

INGREDIENTS
1 can chickpeas
Celery 
Small red onion 
2-3 tbsp vegan mayo
2 tsp dijon mustard 
1/2 tsp red pepper flakes
1tsp salt
1tsp cracked pepper
2tsp fresh minced garlic
2tsp lemon pepper seasoning 
Whole wheat bread
Baby spinach 
1 small tomato 
DIRECTIONS
Drain the liquids from the can of chickpeas and rinse thoroughly. Place the entire can of chickpeas into a food processor or blender and pulse until the chickpeas are blended but still chunky. (you don't want a completely smooth texture.)

Place the blended chickpeas into a bowl and add everything except the bread, spinach, and tomato. mix well and refrigerate for at least 10 minutes.

Once the mixture is cold then you are ready to plate! I put my chickpea salad on whole wheat toast with spinach and tomato and it was amazing but I also eat the chickpea salad as a dip with club crackers for a quick snack during the day. 
V - Vegetarian |  P - Pescatarian   

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POETRY BY SHAE JOHNSON