Pantry lunch! And just happens to be plant based-ish too. It’s important to use a crusty bread for the sandwich since the chickpea salad is decently heavy — so you’d need a crusty bread to hold up to it. I used some sourdough and toasted it. But, be prepared to clean yourself off after eating this. It’s a sandwich best eaten alone– haha.
I used canned chickpeas for mine — one can yield about three sandwiches worth of salad.
Ingredients
- 1 and a half cup of cooked chickpeas or 1 can
- 1/2 cup shredded red cabbage
- 1/2 cup julliened carrots
- 1/2 cup japanese or avocado mayo
- 1 teaspoon horseradish
- 1/4 cup olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cummin
- 1/2 teaspoon chipotle powder
- 2 tablespoon habanero sauce or hot sauce of choice
- 1/3 teaspoon black salt (optional)
- 1/2 cup arugula
Directions
- Rinse and drain off one can of chickpea into a microwave proof bowl.
- Warm the chickpeas in the microwave for 2 minutes.
- Toast your bread and cut your mise en place while the chickpeas heat up.
- With a fork or potato masher rough smash the chickpeas and add in the mayo and horseradish and incorporate it.
- Add in your spices and carrots, red cabbage, hot sauce, olive oil and give it a good mix.
- Season with black salt or regular salt and put the sandwich together adding the arugula on top and devour.
