This is one of the main formulas I shared on Cozy Peach Kitchen and it is still as good as can be expected. Truth be told, I've been eating this formula (or some variety of it) for a considerable length of time! It's ideal for the restoration of Meal Prep Monday, where I share my most loved supper prep formulas.
Simple lunch formula made with squashed chickpeas blended and great chicken plate of mixed greens fixings (less the chicken!).
- 2 and 1/2 cups chickpeas 2 15 ounce cans of chickpeas, drained and rinsed
- 1/4 cup mayonnaise substitute vegan mayo to make vegan
- 2 tablespoons tahini
- 2 tablespoons spicy brown mustard
- 1/2 cup red or yellow onion, diced
- 1/4 cup carrot, diced
- 1/4 cup celery, diced
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 tablespoon apple cider vinegar
- 1 teaspoon dry dill
- 1/2 teaspoon salt
- fresh ground black pepper, to taste
- 10 slices whole wheat bread
- If using canned chickpeas, drain liquid and pat dry with a towel to remove excess moisture.
- Add the chickpeas, mayonnaise, tahini and brown mustard a medium bowl. Mash with a fork until most of the chickpeas are pureed. Alternately, use a food processor to mash the chickpeas.
- Add remaining ingredients to the chickpea mixture. Stir until evenly distributed.
- Portion out 1/5 of the recipe onto a slice of whole wheat bread. Top with lettuce, tomato, and all of your favorite sandwich fillings.
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