Description
A creamy, high-protein vegan sandwich featuring a chickpea salad tossed in a vibrant avocado-based Green Goddess dressing, stuffed between hummus and mustard-slathered bread.
Ingredients
Scale
1/2 cup spinach
1/3 cup fresh basil
2 tbsp fresh dill, roughly chopped
2 green onions, roughly chopped
2 tbsp nutritional yeast
1 clove garlic, crushed
1 medium sized avocado, pitted and flesh scooped out
Juice of half a lemon
1 tbsp white wine vinegar
Pinch of salt and pepper
1, 15 oz can chickpeas, rinsed and drained
1 cup cabbage, finely diced
1/4 cup red onion, finely diced
1/3 English Cucumber, finely diced
1 jalapeño pepper, finely diced
6–8 Slices of your favorite bread
Hummus
Dijon Mustard
Instructions
- To a small blender or food processor, add all of the dressing ingredients and blend until completely smooth then set aside.
- Add your chickpeas to a large mixing bowl and lightly mash with a fork or potato masher until the chickpeas are mostly mashed or to the consistency you prefer.
- Now, add in your cabbage, onion, cucumber, jalapeno along with a pinch of salt and pepper and toss together to mix.
- Pour on the creamy dressing and then toss everything until fully coated.
- Now assemble your sandwich. Spread hummus on one slice of toast and mustard on the other. Add extra spinach if desired to the bread with hummus and then top with the green goddess salad as desired. Top with the other slice of bread and enjoy.
Notes
- For a gluten-free option, use gluten-free bread or lettuce wraps.
- The salad filling can be stored separately in the fridge for up to 3 days. Combine with dressing just before serving for best texture.
- Omit the jalapeño for a milder flavor.
Nutrition
- Serving Size: 3 servings
- Calories: 480
- Sugar: 8g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 16g
- Protein: 17g
- Cholesterol: 0mg