Have your kids gone back to school yet? We're getting dangerously close here (woohoo!) and I am already thinking about new healthy ideas to fill my son's lunchbox, and mine!
This vegetarian alternative to tuna and chicken salad is so easy to make, and it's delicious! I have a feeling it's going to be on our weekly rotation.
Makes 4 medium sandwiches
- 1 15-ounce can chickpeas, drained and rinsed = 1 boite de 425 g de pois chiches, égouttés et rinsés
- ¼ cup light mayonnaise or vegenaise = 4 cuillères à soupe de mayonnaise
- 2 teaspoons Dijon mustard = 2 cuillères à café de moutarde forte
- 1 teaspoon lemon juice = 1 cuillère à café de jus de citron
- 1 rib of celery, roughly chopped = 1 branche de céleri, coupé en morceaux
- 1 carrot, peeled and roughly chopped = 1 carotte, épluchée et coupée en morceaux
- Pinch cayenne pepper = une pincée de poivre de Cayenne
- Freshly ground black pepper, to taste = du poivre noir fraichement moulu
- Whole grain bread = des tranches de pain aux céréales complètes
- Lettuce leaves = des feuilles de laitue
- Tomato slices = des tranches de tomate
Place chickpeas in the bowl of a food processor and pulse a couple of times to roughly chop. Add mayo, mustard, lemon juice, celery and carrots and pulse a few times to incorporate. Season with cayenne and black peppers.
Assemble sandwiches by layer bread, lettuce, tomato and chickpea mixture. Top with another slice of bread, or serve open-faced. Enjoy!
Note: If you don't have a food processor, you can simply mash the chickpeas and finely chopped the carrot and celery, before mixing all the salad ingredients together.