Smashed Chickpea Salad Sandwich

CARLEIGH BODRUG

• 3 Tbsp tahini
• 2 Tbsp unsweetened soy milk
• 1 Tbsp pure maple syrup
• 1 tsp cider vinegar
• 1 tsp Dijon mustard
• 1 tsp salt
• ½ tsp dried dill
• 1 (15-oz) can chickpeas (about 1½ cups), drained and rinsed
• ½ red onion, diced
• 2 green onions, diced
• 4 slices vegan whole-wheat sourdough bread
• ½ cup spinach (optional)
• ½ tomato, sliced (optional)
• Handful of broccoli sprouts (optional)
 

Whisk together the tahini, soy milk, maple syrup, cider vinegar, Dijon mustard, salt and dill in a large bowl until smooth.

Add the chickpeas, red onion and green onions to the bowl, and crush with a potato masher until you get a thick, moldable consistency. Stir until the tahini sauce and crushed chickpeas are combined. Taste and adjust the seasonings as needed.

Serve on sourdough bread with your toppings of choice. Makes 2 servings.