LOADED CHICKPEA SALAD SANDWICH

SERVES 8 SANDWICHES

2 425g (15oz) cans chickpeas, drained and rinsed

2 425g (15oz) cans pinto beans, drained and rinsed

2 tbsp raw shelled hempseed

1 tbsp vegan mayonnaise (add another tbsp if you like it better that way)

1 tbsp Dijon mustard (add another tbsp if desired)

2 tbsp lemon juice (optional)

1⁄4 tsp garlic powder

1⁄4 tsp paprika

1⁄2 tsp salt

1⁄4 tsp ground black pepper

16 slices whole wheat bread or sprouted grain bread

2 avocados, sliced

2 ounces baby spinach

NUTRITIONAL VALUES

Calories: 1019kcal
Fat: 21g (3.6g S.Fat)
Carbs: 159.4g
Protein: 52.6g
Sugar: 17.2g
Sodium: 495mg

METHOD

Mash the beans in a large mixing bowl. Keep it chunky and not completely mashed. Except for the bread, avocado, and spinach, combine the remaining ingredients. Combine thoroughly.

Spread the mixture on the bread slices. Combine the avocado slices and spinach in a mixing bowl. You can also store any leftover chickpea salad in the fridge for up to 5 days.

CHOPPED CHICKPEA SALAD VEGGIE BOWL

SERVES 2 PORTIONS

FOR THE QUINOA

1⁄2 cup dry quinoa

1 cup vegetable broth

Pinch of salt

FOR THE CHICKPEA SALAD

1 425g (15oz) can chickpeas, drained and rinsed

1⁄4 cup vegan mayonnaise

1 tbsp nutritional yeast

1 tbsp cider vinegar

1⁄2 tsp ground mustard

2 scallions, finely sliced

1 tsp salt

Pinch of cayenne pepper

FOR THE DRESSING

1⁄2 cup extra virgin olive oil

1⁄4 cup balsamic vinegar

FOR THE ASSEMBLY

3 cups chopped romaine lettuce

1⁄2 cup diced purple cabbage

1⁄2 cup diced orange bell pepper

NUTRITIONAL VALUES

Calories: 1506kcal
Fat: 74.3g (9.1g S.Fat)
Carbs: 168.3g
Protein: 53.2g
Sugar: 26.5g
Sodium: 1833mg

METHOD

QUINOA:
Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa, broth, and salt. Bring to a boil, then cover and reduce to a low heat. Cook for 15 minutes, or until all the broth has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and transfer the fluff to a small bowl to cool.

CHICKPEA SALAD:
Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa, broth, and salt. Bring to a boil, then cover and reduce to a low heat. Cook for 15 minutes, or until all of the broth has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and transfer the fluff to a small bowl to cool.

CHICKPEA SALAD CROSTINI

SERVES 4 PORTIONS

1 baguette, cut into 12 slices

2 tbsp extra virgin olive oil

1 425g (15oz) can chickpeas, drained and rinsed

1 425g (15oz) can black beans, drained and rinsed

1 227g (8oz) can corn, drained, and rinsed

1 4-ounce can black olives, drained and sliced

1 tbsp fresh lime juice

2 tsp flaxseed meal

1 tsp ground cumin

1⁄4 tsp chili powder

1⁄4 tsp onion powder

1⁄4 tsp salt

Fresh thyme, for garnish

NUTRITIONAL VALUES

Calories: 586kcal
Fat: 10.2g (2g S.Fat)
Carbs: 112.2g
Protein: 9.2g
Sugar: 81.1g
Sodium: 167mg

METHOD

CROSTINI TOASTS:
Place the bread slices on a baking sheet and set aside. Brush each slice of bread lightly with oil. (The new silicone brushes are excellent for this, and they are very easy to clean.) Preheat the broiler for the baking sheet. Nothing else should be done. Just stand there and keep an eye on the bread to make sure it doesn't burn. It only takes a few minutes. Remove the sheet from the oven when the toasts are lightly browned. You can make these ahead of time and store them in the fridge for later use.

TO ASSEMBLE:
Combine all the remaining ingredients, except the thyme, in a large mixing bowl.

Just before serving, top each toast with the chickpea mixture. Garnish with fresh thyme, if desired.