PP Chickpea Salad Sandwich/Salad/Wrap Spread

Chef: Denise Kling-Pelto

Makes: 8-10 Servings

Prep Time: 30 min

Refrigerate: 1-2 hrs

Total Time: 1 1/2 -2 1/2 hrs

INGREDIENTS

Spread Base

• 2 cans chickpeas (15oz), rinsed and drained

• 1 lg red pepper, diced small

• 4 celery stalks, diced small

• 3 lg carrots, diced small

• 1 pkg mini cucumbers (4 -6), diced small

• 1 small zucchini, diced small

• 1 medium red onion, diced small

• 3 garlic cloves, minced

Dressing

• 1 pkg low-fat silken tofu

• ½ t paprika

• ½ t salt (optional)

• ¼ t black pepper

• 1 T spicy or horseradish mustard

• 1/8 t cayenne pepper or chipotle seasoning

1 loaf whole-grain no-oil bread or a bed of your favorite greens

~OR~ a bed of your favorite greens

~OR~ a whole grain no oil wrap

DIRECTIONS

Spread Base

1. Rinse and drain your chickpeas, mash with a potato masher

2. Wash, trim, and dice the veggies.

3. Add to chickpeas.

Dressing

1. Drain Tofu. Place in your blender.

2. Place all ingredients in a blender until smooth. Add to salad mix.

3. Refrigerate for at least an hour.

4. Place ¼ - ½ c spread on two pieces of bread or on a bed of green/lettuce.

TIPS

1. Keeps in the refrigerator for 5 days.

2. Add pickles, tomatoes, whatever you love on your sandwich or salad.

Denise is PBNSG's Culinary Curator and a Transitions Instructor, a Food for Life instructor, and received a finished her Certified Holistic Nutrition Consultant degree from the American College of Health Care Sciences. She loves exploring new whole plant-based creations. She and her husband Marty have supported PBNSG and its goals since 2014.