We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Say goodbye 👋🏼 to the sad desk lunches. This recipe is dairy-free and low inflammation. It’s perfect for meal prepping and most importantly deliciously creamy.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a food processor, combine the chickpeas, mayonnaise, avocado oil, and lemon juice. Pulse ingredients until chickpeas are lightly mashed, but still retain some shape.
Spoon the mixture into a mixing bowl and add celery, carrots, garlic powder, and everything seasoning. Stir with a spoon until it’s mixed evenly.
Spread the chickpea salad on freshly toasted bread and layer micro-greens. Season with salt and pepper.
For extra crunch, you can add chopped nuts or seeds to the chickpea mixture.
Use freshly squeezed lemon juice for the best flavor.
Toast the bread just before serving for a warm and crispy texture.
Can I use regular mayonnaise instead of vegan mayonnaise?
Yes, you can use regular mayonnaise if you are not following a vegan diet.
How long does the chickpea salad last?
The chickpea salad can be stored in an airtight container in the refrigerator for up to 3 days.
Can I use a different type of bread?
Absolutely! You can use any bread of your choice, such as sourdough, whole wheat, or gluten-free bread.
What can I substitute for micro-greens?
You can use spinach, arugula, or lettuce as a substitute for micro-greens.
Is this recipe suitable for meal prep?
Yes, this recipe is perfect for meal prepping. Prepare the chickpea salad ahead of time and assemble the sandwich when ready to eat.
