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The chickpeas add some plant-based protein and when mixed with my garlic tahini cumin yogurt
sauce, it makes for one yummy chickpea salad. I then added tomato (because what’s a sandwich
without tomato?!) and spinach subbing in as lettuce. I finished off this sandwich with more
smashed avocado because, why not? (Plus I hate saving half an avocado and then it goes all
brown and mushy).
CHICKPEA SALAD AND AVOCADO SMASH SANDWICH
INGREDIENTS
Sandwich
- Everything bagel or bread of choice (I used O’Doughs)
- 1 avocado
- 1 can chickpeas
- 1 tomato
- Spinach
Garlic Tahini Cumin Yogurt
- 2/3 cup vegan yogurt (greek style) (I used Rippl vanilla unsweetened)
- 2 tsp minced garlic
- 1/4 cup tahini
- 1 tbsp lemon juice
- 1/4-1/2 tsp cumin (adjust according to taste preference)
- water to thin (if desired)
INSTRUCTIONS
- Make your garlic tahini cumin yogurt sauce by blending or whisking all ingredients
- together.
- Drain and rinse your chickpeas and place into your food processor/blender and pulse until
- they are all broken into very small pieces- almost blended, but be careful not to blend
- them into hummus! Then place them into a medium bowl.
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Full Recipes choosingchia.com
