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Chickpea Salad Tea Sandwiches

Yield1 Serving

Creamy, chunky salad for a sandwich or on greens.

Sandwich

 1 (15-ounce) can chickpeas, drained & rinsed
 ½ cup finely chopped celery
 2 tablespoons vegan mayonnaise
 1 teaspoon nutritional yeast
 ½ teaspoon prepared brown or Dijon mustard
 ½ teaspoon Cajun seasoning
 ¼ cup finely chopped greens or cabbage (any green, including salad greens)
 Salt to taste
 8 slices bread of choice
Garnish
 ¼ cup thinly sliced cucumbers
1

Place the chickpeas in a bowl & mash with a fork to a chunky texture.

2

Add celery, vegan mayo, nutritional yeast, mustard, Cajun seasoning, chopped greens, and salt to taste. Mix well.

3

Spread a few tablespoons of the chickpea mixture on one slice of bread. Cover with another slice of bread.

4

Cut sandwiches in desired shapes.

5

Garnish with cucumber slices.

Notes:
Chickpea salad can be kept refrigerated up to 3 days.

Use gluten-free bread if wheat is an allergen.