TuNo Sandwich

So I tried a new recipe last night for dinner.  It would also make a great lunch or snack.  You have to prepare for this one a little because you will need to soak and cook your chickpeas, but once they are prepared you can make it and save the leftovers for the rest of the week.  You could also buy a can of chickpeas instead of buying them dry.  The recipe calls for kelp and it didn't specify what type, but after making it I am pretty sure you need it in a powder form.  I only had kelp leaves and I don't think it added any flavor or made a difference.  I also added cucumber to my sandwich for a little crunch and who doesn't love cucumbers on a sandwich!!!  Here is a picture of the finished product.

Ingredients:
15 oz of chickpeas, drained and rinsed
2 whole celery stalks
2 tbsp organic relish
1/2 tsp onion flakes
2 tsp Nutritional Yeast (found at whole foods)
1 tbsp organic soy sauce
2 tbsp Vegan mayo
1/2 tsp kel powder
Tomato slice
2 Cucumber slices
Whole Wheat English muffins or Wheat bread

Instructions


In a food processor, or large mixing bowl, mash the chickpeas until no whole beans are left.  Shred celery with a grater or in your food processor and add to chickpeas.  Add the relish, onion flakes, nutritional yeast, mayo and kelp powder.  Combine all ingredients.  You can add more pepper, mayo or kelp to taste.

You can build your sandwich with your tomato and cucumber slices.  You will have quite a bit left over, unless you are sharing.  It will keep good in the refrigerator for a week.  You can also omit the bread and just eat it with the veggies.  I really enjoyed this mixture.  You could also mix it up by adding chopped onions instead of the flakes.  There are so many variations you could incorporate with this.  The chickpeas make a very nice base.