Garden Salad Sandwich
This open-face sandwich is a take on the non-plant-based version of a tuna salad sandwich. In place of the tuna we'll use garbanzo beans. This is great on a hot summer day for lunch but also makes an excellent quick weeknight meal. Also great for leftovers and will keep in the fridge for up to 4 days in an airtight container.
Makes 8-10 servings
Ingredients:
2.5 cups cooked garbanzo beans or about 2 cans drained garbanzo beans. (Garbanzo beans and chickpeas are the same thing) We try to use low sodium and organic where possible but use what you have on hand or can afford - it's the effort that counts.
4-5 stalks celery - washed and rough chopped into 3-4in lengths
1/4 - 1/2 cup rough chopped red onion - depending on how much onion you like
1/4 - 1/3 cup plant-based mayonnaise - depending on how creamy you want your mixture to be
Salt/pepper to taste
Sliced bread for serving - 100% whole wheat or sour dough are preferred but any bread will work. You could use a bun or bagel if you wanted or even toss it all into a tortilla wrap or lettuce wrap.
Fresh tomatoes for topping
Everything bagel seasoning or other desired toppings. We use Tapatio hot sauce as a topping but if you don't like spice, omit it.
Preparation:
Place beans, celery, onion, and mayonnaise in food processor and blend on high until the pieces are about the size of a grain rice. You may need to scrape the sides down with a spoon. Alternatively if you don't have a food processor you can finely chop the celery and onion and mash the beans with a fork then combine all ingredients with the vegan mayo and stir to combine.
Toast your bread and spoon a couple heaps on to the bread.
Top with tomatoes and other toppings and serve as an open face sandwich
Comment below if you've made this or are planning to make it and please tag us in your photos. @ngnplantlife
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