This is a really simple sandwich but it works really will with micro greens. I especially like using pea tendrils with it. You can use fresh or toasted bread for this sandwich.
Happy Hippie Chickpea Salad Sandwich with Microgreens
TIME:
10 min
|
SERVES:
2 people
HARVEST:
Celery, carrots, onion/shallots/leeks, garlic, herbs (sage, thyme, rosemary, parsley)
| INGREDIENTS |
|---|
| 1 7.75-oz. can chickpeas, drained |
| 1/2 Tbsp. avocado or olive oil |
| 1/2 tsp. lemon juice |
| 1 Tbsp. mayo/veganaise |
| 1 Tbsp. shallot, diced |
| 1/2 tsp. seasoning of choice (I use homemade Italian) |
| 4 slices of bread |
| 4 tomato slices |
| 1/2 avocado, sliced |
| Sprouts (I prefer kale, arugula or pea tendrils) |
| Pinch of sea salt |
DIRECTIONS:
- Chop the shallots, tomatoes, and avocado. Cut and wash micro greens, and allow to dry.
- Mash the chickpeas, oil, lemon, seasoning of choice, shallots, and mayo together crudely (we are not making hummus) and set aside.
- Toast the bread if desired and add the chickpea salad, and top with avocado, tomato slices, seasonings or salt, and sprouts. Place the second piece of bread on top and serve.
- Top the sandwich with a second piece of bread/toast. Cut and serve with homemade quick pickle spears on the side.