Chickpea and Tahini Salad Sandwiches

This mashed Chickpea Salad works well as a sandwich filler, lettuce wraps, served on a bed of leafy greens or scooped up with sliced colored bell peppers, cucumbers, celery, etc.

Serves: 4-6; Preparation time: 15 minutes

Ingredients

• 1 10 oz pouch Your Organics Chickpeas, drained and rinsed

• ½ cup celery, sliced

• ½ cup red bell peppers, diced

• ¼ cup scallions, sliced

• ¼ cup Soom Premium Tahini

• 1 – 2 tablespoons dijon mustard

• ¼ teaspoon garlic powder

• salt + pepper, to taste

• 1/2 avocado, mashed roughly and mixed with 1 Tbsp lemon

• small handful pepitas (pumpkin seeds), optional

• paprika (regular or smoked paprika), to garnish

• sandwich bread of choice
  

Instructions

1. Place chickpeas in a medium size bowl and roughly mash about ¾ of the garbanzo beans with the back of a sturdy fork, potato masher or pastry blender.

2. Add the remaining ingredients and combine to mix. Add more Tahini if you like it creamier.

3. Layer the bottom sli e of your bread with leafy greens and the top half with the mashed avocado, sprinkled with salt & pepper. Spread the chickpea salad on the bottom half and top with the top half. Slice in half and enjoy!