Chickpea, basil and pecan salad
Chopped preserved lemons and fresh basil give this salad a bright, fresh taste. The photo shows the sandwich open faced so you can see the chick pea salad. The addition of lettuce and tomatoes round it out to be a very tasty sandwich!
Ingredients
- 4 Sub rolls Any bread or rolls will work - or simply serve on a salad
- 1 Can Garbanzo beans - drained
- 1/4 Sweet onion like vidalia
- 2 Stalks Celery
- 3 Slices Preserved lemons See my recipe or use fresh chopped lemon if preserved lemons are not available.
- 1/2 Cup Chopped pecans
- 1/2 Cup Unsweetened Plant based yogurt I use So delicious coconut yogurt
- 2 TBSP Plant based mayonnaise I use grapeseed Vegenaise. Sub mustard if desired.
- 1/2 TSP Garlic
- 1/4 TSP Paprika
- 1/4 TSP Cumin
- Salt and pepper to taste
Instructions
- Toast or grill the bread per your preference for sandwiches, or serve on a bed of lettuce.
- Drain a can of garbanzo beans and rub them to remove skins. Rinse, then partially mash the beans with a fork.
- Use a small dice when dicing the vegetables and pecans. Add chopped celery, onions, preserved lemons and pecans to the beans. Chop fresh basil and add that as well.
- Add seasonings, yogurt and mayonnaise. You may increase the yogurt and omit the mayonnaise if desired as Veganaise is not WPFBWO compliant.
- Mix the salad to incorporate the ingredients. Assemble sandwiches with lettuce on the bottom, top with fresh tomato then secure the sandwich with toothpicks (with or without olives). Enjoy!
Notes
This is a Snap Pea Sheep recipe
I love this salad! It can be served with avocado slices or whatever toppings you prefer.
If you prefer the buns grilled instead of toasted, try smearing a thin coating of avocado on the bun before toasting.
I often blend an entire can of drained olives with 1 TBSP of aqua faba and use that instead of oil. I keep it in my refrigerator for up to a week. Aqua Faba is the juice from a can of beans. I often use it as a base for salad dressings.