HR Newsletters 2020

GOOD EATS—QUICK SNACK BITES—Chickpea Salad Sandwich

Instructions

15 ounce can chickpeas or 1 1/2 cups cooked chickpeas*

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1 stalk celery 3 green onions

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1. Thinly slice the celery (if it’s a large stalk, cut in half lengthwise first). Thinly slice the green onions. 2. Drain and rinse the chickpeas. In a medi um bowl, smash the chickpeas with a fork. 3. Combine the chickpeas with the chopped celery and green onions, mayonnaise, lemon juice, and celery seed. Add about 1/4 to 1/2 teaspoon kosher salt, depend- ing on your chickpea brand and taste preferences, and fresh ground pepper to taste. Taste and salt until the flavor pops! If the salad is dry, add more mayonnaise (cooked chickpeas have a drier texture than canned). 4. Assemble the chickpea salad sand- wich: If desired, spread the bread with hummus (this amps it up a bit but not re- quired). Top the sandwich with lettuce or greens and chickpea spread.

 1 to 2 tablespoons mayonnaise, vegan mayonnaise, or cashew cream  1 tablespoon lemon juice  1 teaspoon celery seed  Kosher salt & fresh ground pepper  4 slices bread (try our Homemade Bread)  Lettuce, spring green mix, or sprouts  Hummus, optional

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