If you follow my Instagram you probably already know why I had a break from Vegan MoFo for a couple of days. My best friend and favourite kitty Paul suddenly fell sick. He’s a bit better now, but the shock still runs deep. For now I’m better though and back to posting. Today’s prompt is about food based around one colour. Well, that’s an awkward prompt, but lots of mayonnaise paints that chickpea salad in a lovely beige, so this worked out just fine.
Daniel and I had a Smashed Chickpea Sandwich at Little Jo Berry’s in Ottawa and enjoyed it very much. I wanted to create my own version, especially since I just got this delicious organic sourdough bread from my friend Dominik. I basically ate a whole loaf in just three days, twice a day. The chickpea salad is creamy, crunchy and full of protein, the perfect power lunch if you’re on the run!
For the Chickpea Salad:
1 can of chickpeas
5 tablespoon vegan mayonnaise (minus the garlic or just buy one at a store)
150 gram pickles
0,5 small red onion
1 pinch of salt and black pepper
For the sandwich:
1. Drain the chickpeas and rinse them thoroughly. Transfer to a medium sized bowl and mash up with a fork.
2. Finely dice the pickles and onion and add it with the rest of the ingredients for the salad in the bowl. Mash everything together once more and set aside.
3. Slice up your bread and toast it if you prefer. Spread the salad generously on top of a slice of bread, add a few leaves of arugula and finish it with another slice.