Vegan Chickpea Salad
1 can chickpeas, rinsed and drained
¼ cup chopped parsley
¼ cup chopped dill
2 tablespoons whole grain mustard
2 tablespoons vegan mayo (or regular mayo)
Pinch of salt and pepper
MYBREAD Rolls or Baguettes
1 tablespoon maille mustard
2 large lettuce leaves
1 cucumber, thinly sliced
1 avocado, thinly sliced
1 carrot, thinly sliced or use vegetable peeler
4 radishes, thinly sliced
Handful of sprouts, alfalfa or sunflower
Combine chickpea salad ingredients in a medium bowl, mix and mash with a fork until well combined.
Toast MYBREAD rolls or baguettes, brush bread lightly with olive oil and bake at 375F for 5-8 minutes.
Slice rolls or baguette horizontally.
Spread whole grain mustard on the bread.
Top with lettuce and a generous amount of the chickpea salad.
Layer sliced cucumber, carrots, radishes and avocado.
Top with a handful of sprouts.
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