The filling for this sandwich is light and flavorful, perfect for heaping onto your favorite bread. The apple chickpea salad sandwich is a delightful fusion of savory and sweet and is a great addition to summer lunches. And the best part about this sandwich filling is that it will keep in the fridge for up to three days, making it great for meal prep.
Ingredients
- 1 can chickpeas drained and rinsed
- ½ cup plain, unsweetened coconut yogurt
- ½ cup diced Fuji apple
- ½ cup finely diced celery
- ½ cup finely diced red onion
- 1 tsp fresh lemon juice
- ½ tsp garlic salt
- 3 drops stevia or monk fruit sweetener
- Freshly ground black pepper to taste
- 8 slices sprouted whole-grain bread or bread of your choice
- 8 romaine lettuce leaves
- 1 cup sprouts
Instructions
- In a medium bowl, use a fork or potato masher to mash the chickpeas. It's good if they remain a bit chunky.
- Add the yogurt, apple, celery, onion, lemon juice, garlic salt, stevia, and a few twists of black pepper. Mix well to combine.
- Top 4 slices of bread with half a cup of the filling each. Add two lettuce leaves to each sandwich followed by a ¼ cup of the sprouts.
- Top each sandwich with the second slice of bread and serve.