Mashed chickpeas create a texture very similar to flaked chicken or tuna and the sauce gets a boost from the tangy dill.
Ingredients
1 can (15oz)
Chickpeas, canned, low sodium
(drained and rinsed)
2 large stalk(s)
Celery
(finely chopped)
3 green onion (stem)
Green onion
(thinly sliced)
1/4 cup
Dill pickles
(finely chopped)
3 tbsp
Mayonnaise, low fat
(or mayonnaise of choice)
1 clove(s)
Garlic
(minced)
1 1/2 tsp
Yellow mustard
2 tsp
Dill, fresh
(minced fresh; optional)
1 1/2 tsp
Lemon juice
(fresh; to taste)
1 dash
Black pepper
(to taste)
2 slice
Bread, sprouted, whole grain, Ezekiel 4:9
1/3 cup
Baby spinach
(or greens of choice)
Instructions
In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
Stir in the celery, green onions, pickles, mayonnaise, and garlic until combined.
Add in the mustard and fresh dill, and season with lemon juice, salt, and pepper. Mix well and adjust the quantities to taste.
To serve, spread a thick layer of the mixture on one slice of bread, top with a slice of tomato, spinach, and the other slice of bread.
Notes:
Mix it up by serving the smashed chickpea mixture open-faced on toasted bread, wrapped in a tortilla, stuffed in a pita, piled on top of your favorite crackers, or on top of a basic leafy green salad.
