What a great, healthy and animal friendly alternative to your average tuna or chicken salad sandwich. It's also a great picnic season food and a better packed lunch option then opting for yet another overpriced crappy lunch at work! (ahem, Mike) Anyway, I loved, loved, loved this sandwich and it is packed full of protein and other vitamins! Take a look:
Strain and rinse a can of garbanzo beans (chickpeas) and throw them in your food processor. Add 2 tablespoons of olive oil, a pinch of cumin, a teaspoon of apple cider vinegar, squeezed juice from half a lemon, salt and pepper to taste, two stalks of celery cut into one inch pieces and three scallions cut into one inch pieces. I also added nutritional yeast for extra vitamins, but it's optional. Next I ran the processor on low then high to get a nice chopped consistency for the celery, scallions and chickpeas. You can chop it to a smoother or chunkier consistency as you prefer. I then spread it on toasted multigrain bread with flax seeds, added nice crisp pieces of lettuce and finished with some vegan mayo spread. With the additional sides of chips, carrots and cucumbers, this tasted like a club sandwich served at a favorite corner cafe! Except I didn't have to dish out $12.00 for it. (But I did have to clean up.)
