Trust me on this one – this vegan sandwich is deeeee-licious. I kind of copied in from the fancy Crossroads Kitchen’s lunch menu, but as I’m not sure of their recipe, this is the Sophie take on it! I make a batch once a week and take it to work for lunch.
The following recipe will make about 4 sandwiches.
Ingredients:
- 1. 1 can organic garbanzo beans, drained (My favorite brand is Eden Organic Garbanzo beans because they taste amazing and better than most canned brands. Also their cans are certified BPA-free).
- 2. 1 stick celery, chopped.
- 3. 1/4 cup walnut pieces, or chopped walnuts
- 4. 2 tbsp of vegan mayo – I love Just Mayo ( I recommend stockpiling this stuff cos it’s SO good!)
- 5. 2 tbsp sundried tomatoes, chopped
- 6. 1 large garlic clove, blanched and then chopped ( I blanch it in a pot of boiling water for a few seconds to take away bitterness).
- 7. Sea salt and cracked pepper to taste.
- 8. Sprouted grain sliced bread, toasted, or large Romaine lettuce leaves.
Instructions:
- Place all the ingredients except the bread/lettuce in a food processor and use the PULSE button to pulse until you get a crunchy texture. Make sure you don’t over-process this because you want it to have a really crunchy texture and to still see little chunks of garbanzo bean.
- To serve, make fill your toasted sprouted grain bread and add a sliced pickle, or use lettuce leaves to make cups.
