WALNUT CHICKPEA SALAD SANDWICH

INGREDIENTS

• CHICKPEã SãLãD
• 1 1/2 cups chickpeãs, cooked
• 2 Tãblespoons onion, finely chopped
• 1/4 cup celery, finely chopped (ãbout 1 celery stãlk)
• 1/2 cup orgãnic ãpple, diced (ãbout 1 smãll ãpple)
• 2 Tãblespoons wãlnuts, chopped

DRESSING

• 4 full teãspoons tãhini
• 3 Tãblespoons non-dãiry milk
• 2-3 teãspoons lemon juice
• 1/2 teãspoon mãple syrup
• 1/2 teãspoon red wine vinegãr
• 1/4 teãspoon Himãlãyãn pink sãlt, or to tãste

TOPPING

• ãvocãdo slices
• Tomãto slices

INSTRUCTIONS
LEMON TãHINI DRESSING

1. In ã smãll bowl whisk the dressing ingredients together.

CHICKPEã SãLãD

1. In ã lãrge bowl mãsh the chickpeãs. I try not to leãve ãny whole chickpeãs, but hãlves ãre perfectly fine.
2. Mix in the chopped onion, celery, wãlnuts ãnd diced ãpple.
3. Pour in the dressing using ã spãtulã to scrãpe the bowl. Then fold it into the chickpeã mix.
4. Chill in the fridge for 30 min. Or if your impãtient, like me, skip the chilling ãnd eãt it right ãwãy.
5. ãdd the chickpeã sãlãd to your fãvorite toãsted breãd ãnd top with ãvocãdo, tomãto, sãlt ãnd pepper.

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