Thus, I'm back at square one, in a way.
In my case, that means blogging about what ever inspires me when I finally sit down at 2:30am (with a cup of tea) to write for Veggie Terrain. It also means more recipes - hopefully - and more sporadic posting - sadly. That's just the way this blog is run, my dears.
So, please enjoy my super-simple, easy-to-prepare, lip-smakingly-tasty, chickpea salad sandwich recipe. I'm off to catch up on the millions of brilliant VeganMoFo posts that I've been missing...
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1 (15oz) can chickpeas, rinsed & drained
1 stalk celery stalk, thinly sliced
1-2 scallions (white and green parts), thinly sliced
2-3 Tbsp. Vegenaise (or other vegan mayo)
1 Tbsp. dill pickle relish
1-2 tsp. Dijon mustard
1 tsp. sunflower seeds
1 tsp. slivered almonds
1 tsp. fresh dill
salt + pepper, to taste
1.) Pour chickpeas into a medium-sized bowl & lightly mash using a potato masher or fork.
2.) Add remaining ingredients & stir to combine.
3.) Taste, adding salt & pepper, & adjusting amounts of Vegenaise, relish, & mustard as desired.
4.) Serve on toasted wheat bread, topped with lettuce & tomato.