This sandwich has become one of my favorite meals to eat for lunch! It’s a quick recipe to make, that’s perfect for picnics on the beach, in the forest or on top of a mountain!

INGREDIENT FACTS & BENEFITS:

Garbanzo Beans: Garbanzo beans also known as chickpeas are part of the legume family. Garbanzo beans are a great source of protein, fiber and a variety of micronutrients.

INGREDIENTS:

1 can Garbanzo Beans

28g Follow Your Heart Vegenaise

1 stalk Celery (minced)

2 halves Mediterranean Organic Sundried Tomatoes (optional)

1 Carrot (shredded)

2 tbsp Bubbies Kosher Dill Relish

4 tsp Sir Kensington’s Dijon Mustard

1/2 tsp Garlic Powder

1/2 tsp Dill (optional)

Pinch Sea Salt

Pinch Ground Pepper

TOPPINGS:

2 slices Sourdough Bread (toasted)

40g Heirloom Tomato (slice)

Baby Spinach

Capers

DIRECTIONS:

Drain and rinse chickpeas. Mash chickpeas in a large mixing bowl. Once chickpeas are mashed, combine remaining ingredients and mix until well combined. Serve over sourdough bread or bread of choice!

Per serving: 2 servings

Calories: 321 Carbs: 39g Fat: 13g Protein: 11g (not including toppings)