Minimalist Baker's Everyday Cooking by Dana Shultz

Author:Dana Shultz
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2016-04-06T16:42:53+00:00

1 15-ounce (425g) can chickpeas, rinsed + drained

3 Tbsp (40g) vegan mayonnaise (see note)

1 Tbsp (14g) tahini

1 tsp Dijon or spicy mustard, plus more to taste

1 Tbsp (15ml) maple syrup or agave nectar, plus more to taste

¼ cup (15g) diced red onion

¼ cup (15g) diced celery

¼ cup (35g) diced pickle

1 tsp capers, drained and loosely chopped

Healthy pinch each of sea salt and black pepper, plus more to taste

1 Tbsp (7g) roasted unsalted sunflower seeds (optional)

FOR SERVING

8 slices wheat bread

Vegan mayonnaise

Deli mustard

Romaine lettuce

Tomato slices

Red onion, sliced

01 Add the chickpeas to a medium bowl and mash with a fork, leaving only a few beans whole.

02 Add the vegan mayonnaise, tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt, pepper, and sunflower seeds (optional) to the bowl. Mix to incorporate. Taste and adjust the seasonings as needed. I add a bit more sweetener, salt, pepper, and mustard.

03 Toast the bread, if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).

04 Scoop a healthy amount of chickpea mixture (~½ cup) onto one slice of bread, add the desired toppings and sauce, and top with a second slice of bread. Repeat for additional sandwiches.

05 The mixture will keep, covered, in refrigerator for 4–5 days, making it great for quick, weekday lunches.

Note

*In place of mayonnaise, you can substitute 2–3 Tbsp (30–45g) additional tahini. Adjust the seasonings as needed.

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