This vegan chickpea salad sandwich has tangy notes of balsamic vinegar, sweet blackberries and fresh basil! It's a healthy, gluten free lunch that's packed with plant protein and fiber!
Place the chickpeas, yogurt, balsamic vinegar and salt in a large bowl and mash until most of the chickpeas are broken down, leaving some a little chunky for texture. I find using a potato mashed helps a lot!
Add in the blackberries, lightly mashing them and stirring them in until well mixed. Stir in the basil.
For optimum yumminess: cover and refrigerate for at least one hour to chill and develop the flavors.
Spread on bread and DEVOUR!