Author: firstname.lastname@example.org | Category: Beans, Burgers & Sandwiches, Food for Thought, Recipes, Sandwiches | Tags: chickpeas, high fiber, low-fat, non-dairy, plant-based, Recipe, Vegan, Vegetarian, Whole Food
There are times when my recipes take on a “domino effect.” A domino effect is the “cumulative effect produced when one event sets off a chain of similar events.” A few weeks ago I came up with a recipe for macaroni salad that’s made with my very own mock mayo, a blend of raw cashews and soy yogurt. The mock mayo is so tasty that I couldn’t stop thinking about other ways I could enjoy this creamy condiment. I decided to start by updating my Chickpea Salad Sandwich recipe. The original version uses avocado to impart a mayonnaise-like creaminess to the texture of the chickpeas. For this recipe I added a few tablespoons of mock mayo to smashed chickpeas, onions and celery. I assembled the sandwich as usual by layering the salad, pickles, tomatoes and lettuce on toasted bread. Wow! This reminded me of the classic egg salad sandwiches I used to love. If you don’t like the taste of hard-cooked eggs just omit the black salt and you’ll still have a delicious sandwich. And don’t worry about any leftover mock mayo as I have a few more tricks up my sleeve. I’ll be posting a scrumptious Chickpea Breakfast Scramble very soon. Thanks for being Vegi-curious.
Chickpea Salad Sandwich with Mock Mayo
½ cup raw cashews, soaked and drained (see note)
½ cup soy yogurt
½ teaspoon black salt
¼ teaspoon ground mustard
¼ teaspoon sugar
2 teaspoons white vinegar
Place cashews, yogurt, black salt, mustard and vinegar in blender container and process until creamy. Add about six tablespoons to pasta and stir using a rubber scraper. Fold in the onion, celery, carrot and bell pepper. Add more mock mayo for a creamier salad. Season the salad with salt and black pepper to taste.
Note: if you want a thicker consistency do not soak the cashews.
To make the salad:
1 can chickpeas, drained and rinsed
½ small onion, chopped fine
1 celery stalk, chopped fine
1 teaspoon mustard of your choice
Sliced bread, lettuce, tomato, pickles
Place chickpeas in a medium bowl. Use a fork or potato masher to smash the chickpeas until they resemble chopped hard-cooked eggs. Add the onion, celery, mustard and a few tablespoons of mock mayo. Stir to combine. Add more mock mayo as desired.
To assemble sandwich, spread a layer of mashed chickpea on bread. Spread on a layer of smashed avocado, then layer on tomato, lettuce and pickles.
Makes 3 to 4 sandwiches.
21 Jun 2018