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.