Ingredients:
1 15-ounce can chickpeas, drained and rinsed
1/4 cup vegan mayo or a vinaigrette
1 tablespoon whole grain mustard
1 1/2 tablespoons vinegar
2 teaspoons celery seeds
1/4 cup chopped celery, from about one rib
2 tablespoons sliced scallions, from about two scallions
Pinch cayenne pepper, optional
Freshly ground black pepper
a pinch of cayenne pepper (optional)
Bread
Lettuce leaves, washed and dried well, to serve
Directions:
1. Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop. Add remaining ingredients and pulse two or three times more to incorporate.
2. Lay out the bread and place the lettuce leaves on two slices. Spoon on the Chickpea of the Sea and top with the other slice of bread.
adapted from The Kripalu Cookbook. Makes 2 to 4 sandwiches
1 15-ounce can chickpeas, drained and rinsed
1/4 cup vegan mayo or a vinaigrette
1 tablespoon whole grain mustard
1 1/2 tablespoons vinegar
2 teaspoons celery seeds
1/4 cup chopped celery, from about one rib
2 tablespoons sliced scallions, from about two scallions
Pinch cayenne pepper, optional
Freshly ground black pepper
a pinch of cayenne pepper (optional)
Bread
Lettuce leaves, washed and dried well, to serve
Directions:
1. Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop. Add remaining ingredients and pulse two or three times more to incorporate.
2. Lay out the bread and place the lettuce leaves on two slices. Spoon on the Chickpea of the Sea and top with the other slice of bread.
adapted from The Kripalu Cookbook. Makes 2 to 4 sandwiches
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