Lentils.org

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Lentils.org

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Lentil & Chickpea Salad Sandwiches

Prep Time: 20 Minutes

Servings: 6 sandwiches

Grand Prize Winner of the 2015 Canadian Lentils Recipe Revelations Challenge! by Brittany Tack at I Love Vegan - visit her blog at www.ilovevegan.com

Lentils.org

Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 cup canned chickpeas, drained and rinsed

    1 cup cooked split red lentils

    1 celery rib, finely chopped

    1 carrot, grated

    1/4 red or green bell pepper, finely chopped

    2-3 green onions, finely chopped

    1 medium pickle, finely chopped

    3 Tbsp (45 mL) fresh dill, finely chopped

    ½ Tbsp (7 mL) lemon juice

    3 Tbsp (45 mL) vegan mayo (or regular mayo)

    2 Tbsp (30 mL) nutritional yeast

    ¼ tsp (1 mL) black salt

    ground black pepper, to taste

    12 slices sprouted, whole grain, or gluten free bread

    12 leaves lettuce (butter, romaine, spinach, or iceberg)


Directions

  1. LIGHTLY mash chickpeas with a fork. Add the lentils, finely chopped vegetables, dill, lemon juice, mayo, nutritional yeast, black salt, and pepper. Mix thoroughly with a fork.
  2. BLEND 1⁄3-½ of the mixture with a food processor or immersion blender, and mix back in, to even out the texture. Chill salad for 3+ hours before serving.
  3. ASSEMBLE sandwich by scooping 1⁄3-1/2cup of salad onto one slice of bread and lay 2 leaves of lettuce on the other slice of bread. Close the sandwich, slice diagonally and enjoy!

Nutritional Information

  • Serving Size: 1 sandwich
  • Per serving:
  • Calories 300
  • Total Fat 7 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrates 45 g
  • Dietary Fibre 12 g
  • Sugar 4 g
  • Protein 14 g
  • Sodium 500 mg
  • Potassium 313 mg
  • Folate 92 mcg