Serves 1
Directions
- 1Mash the beans.
- 2Make a dressing for the beans using charred lemon, parsley, and a little tarragon.
- 3Stir the dressing into the beans and let the flavors soak in.
- 4Load the chickpea salad onto bread with bright sumac onions to make a sandwich.
Ingredients
- 0.5 medium red onion, thinly sliced
- 1 lemon, Zest and juice of a
- 1 tbsp white wine vinegar
- 1 tsp maple syrup
- 1 tsp extra virgin olive oil
- 0.5 tsp sumac
- Kosher salt
- 2 tbsp olive oil
- 4 garlic cloves
- 1 lemon
- 1 tsp dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp maple syrup
- 0.25 cup parsley leaves
- 1 tbsp tarragon leaves
- 2 15 oz cans chickpeas, drained and rinsed
- 0.33 cup pickled jalapeños, chopped
- 0.25 cup marinated artichoke hearts, chopped
- 2 scallions, thinly sliced
- 2 tbsp vegan mayo or plain unsweetened plant based yogurt
- 6 -8 slices sourdough or whole wheat bread
- Dijon mustard or mayo to spread on the bread
- Lettuce
Tips
- Studies show regular consumption of beans can significantly lower total and LDL cholesterol.
- Make a dressing for the beans using charred lemon, parsley, and a little tarragon.
- Load the sandwich with sumac onions.
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