The Vegan Cookbook for Athletes: 101 Recipes and 3 Meal Plans to Build Endurance and Strength by Anne-Marie Campbell

Author:Anne-Marie Campbell [Campbell, Anne-Marie]
Language: eng
Format: epub
ISBN: 9781647390198
Publisher: Rockridge Press
Published: 2020-06-29T22:00:00+00:00

Chickpea Salad Sandwich

STRENGTH BUILDER GLUTEN-FREE OPTION

Prep time: 5 minutes

SERVES 2

Many of us grew up eating egg salad sandwiches, and this Chickpea Salad Sandwich is the perfect replacement. I add tofu into the mix because it creates a similar texture to egg salad that really absorbs the flavors, and it boosts the protein level when combined with the chickpeas.

2 cups cooked chickpeas (drained and rinsed, if canned)

½ (350-gram) block firm tofu, chopped

1 celery stalk, chopped

1 scallion, chopped

3 heaping tablespoons Mighty Mayo

1 tablespoon yellow mustard

⅛ teaspoon freshly ground black pepper

Pink Himalayan salt (optional)

4 slices whole wheat bread (or gluten-free bread)

1.In a large bowl, mash the chickpeas.

2.Add the tofu, celery, scallion, mayo, mustard, pepper, and salt (if using) and mix well.

3.Spread the salad equally on 2 slices of bread and top with the remaining slices to make 2 sandwiches. This also stores well in a reusable container in the refrigerator for up to 5 days.

Per serving: Calories: 619; Total fat: 15g; Carbohydrates: 94g; Fiber: 19g; Protein: 33g; Calcium: 19%; Vitamin D: 2%; Vitamin B12: 0%; Iron: 41%; Zinc: 30%

Nutrition Tip: Use Ezekiel or sprouted grain bread to increase the protein and nutritional benefits. For a lighter option, swap out the bread and make it a lettuce wrap.

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