This recipe is a "Chickpea Salad" Sandwich. Its crazy delicious, quick to make and incredibly healthy. Unlike its doppelgängers (chicken, tuna or egg salad), this chickpea salad is completely plant based and swaps cholesterol rich mayo with dairy free, calcium rich tahini.
It is perfect to take for lunch on sprouted grain bread, in a gluten free wrap or lettuce wrap or added to a bed of greens like spinach or arugula. It tastes even better on day two and I may or may not eat it with a spoon ;-)
A great recipe to prep for weekday lunches.
The wrap I use is from the brand LIVE - its gluten free, plant based and has clean ingredients. Look for it at your health food store and keep them in the fridge or freezer to stay fresh.
In a medium mixing bowl, mash the chickpeas with a large fork or potato masher to your desired consistency - you might like mash them up until they are creamy or leave them less mashed with a little more texture.
Stir in the tahini, apple cider vinegar, lemon juice and mustard until well combined. Add in the celery, red onion, parsley, garlic powder, paprika and salt and pepper to taste and stir until all ingredients are mixed well.
Scoop it out onto your fav bread, wrap or on even on top of a bed of greens.
Refrigerate any extra in an air tight container for 2 - 3 days.