Chick Pea Salad Sandwich
Chick Peas
Flavor, not feathers!
Creamy, rich and crunchy – this healthier, greener and kinder version of chicken salad is SO easy and delicious, it’s sure to become a regular in your sandwich rotation!
Similar to a chicken salad sandwich, but in our version the chickens get a break.
Tips and tricks:
Let your kids create the wrap. They’ll take pride in their creation, and are much more likely to eat it.
We encourage using organic whenever possible. Yes, it’s more expensive, but we believe our kids and their planet are worth it.
Many of our wrap recipes call for Veganaise as an ingredient in the dressings. We understand that even egg-free mayo is not a health food, but used sparingly, it helps get kids to eat more beans and greens. Now, if you’re the DIY type, LGK recommends an easy, quick, and nutrient dense cashew mayo.
Measurements are approximate. We would have listed ingredient amounts as “a scoop of this,” or a “handful of that,” but measurements are great for math.
Ingredients
1 stalks of celery
1 medium carrot (optional)
1/2 medium onion
1 – 2 Tablespoons relish
1 can garbanzo beans/chick peas, w/out water
2 Tablespoon Vegenaise (vegan mayo) / 1 Tbsp mustard
1 Tbsp dill (fresh is great)
1 Tbsp basil – fresh (or 2 Teaspoons, dry)
1 teaspoon poultry seasoning (optional)
salt & pepper to taste
1/2 cup frozen peas, thawed
1/4 cup sunflower seeds (optional)
fresh tomato slices and lettuce leaves
8 slices whole grain bread
Directions
In food-processor (or by hand) chop celery and onion, small. Add beans, vegenaise, mustard, relish & seasonings and pulse process (or mash by hand) to a chunky consistency. Empty into mixing bowl.
In food processor (or by hand) grate carrot.
Stir carrots, peas and sunflower seeds into bean mixture. Adjust seasonings to taste.
Spread over slices of bread, stack tomato slices and lettuce.
Enjoy! Serves 4.
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