Blackberry Basil Vegan Chickpea Salad Sandwich
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!
Servings 3 , served inside a sandwich
- 1 Can Chickpeas, drained and rinsed (15 oz)
- 4 Tbsp Dairy-free plain yogurt
- 2 Tbsp Good quality balsamic vinegar
- Pinch of sea salt
- 6 Tbsp Oregon Fruit Canned Blackberries, Drained and packed
- 1 1/2 Tbsp Fresh basil, thinly sliced
- 6 Slices Bread, of choice
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!
Calories: 190kcal | Carbohydrates: 34.3g | Protein: 6.9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.3g | Sodium: 415mg | Potassium: 240mg | Fiber: 6.5g | Sugar: 3.8g | Vitamin A: 90IU | Vitamin C: 7.6mg | Calcium: 46mg | Iron: 1.8mg