A wonderful treat for all those veggie sandwich lovers; this biting Smashed Chickpea Salad with herbs and tangy mustard makes an appetizing lunch for your week-day or a great addition to a picnic feast. Chickpeas resembles cashews and cauliflower, and are flavorfully nourishing and a versatile ingredient.

Let’s find a novel way to try out chickpeas with this recipe which tastes luscious between two pieces of multigrain bread which is homemade. The chickpeas when smashed turn tender and can blend with any flavor mixed with them. As a sandwich, it can match with any of your preferred veggies like kale, carrots or sprouts and can be equally great with tomato or lettuce or whatever veggies you like to top it up with. Here is the recipe which takes only 10 minutes to prepare this tasty chickpea salad.

Course Dinner, Lunch, Snack
Cuisine  American
Time To Prepare: 10 minutes
Servings 2 Servings

Ingredients

For Making The Salad:
1 Can of drained and rinsed Chickpeas (425 g)
1/4 C and One tablespoon of Dill Pickles finely chopped (55g)
¼ C Purple Onion diced finely (about ½ an onion) (36g)
2 Tbs Just Mayo or Vegenaise 28g
2 ½ tsp Stone Ground Mustard 15g
1 ½  tsp Apple Cider Vinegar 6g
15 ml of CBD oil (ThoughtCloud)
¼ tsp plus ⅛ Sea Salt 2g
2 tsp Dill Weed chopped
⅛ tsp turmeric (optional) for color
8-10 grinds of Black Pepper

For the Sandwich (options):

Multigrain Bread or Gluten Free Bread (optional)
Kale
Shredded Carrots
Sprouts
Tomatoes
Lettuce

How To Prepare:

Use a potato masher to mash the raw chickpeas until most of it is smashed with few whole chickpeas left. Add the pickles, mayo, mustard, onion, CBD oil,  vinegar, dill, salt, optional turmeric, and black pepper. Mix thoroughly. Taste for seasoning adjustment.

Preserve in a covered container in the fridge for a maximum of two days. Tastes great alone or piled high on multigrain with assorted veggies.

This recipe though entirely vegan, yet gives you the comforting effects of the egg or tuna salad sandwich. Chickpeas are the favorite chicken of the legume world and when it is smashed haphazardly, they offer both creaminess and a weighty feeling along with crunchy elements to bounce around with. Using vegan mayo cleaves the salad together and gives you a rich deli experience. The dash of mustard, chopped dill weed, and chopped onions and fresh herbs like dill and parsley, plus a splash of juice from the pickle jar for some tang make this recipe simply fabulous.

Add this salad line up for your lunch or potluck as they are stuffed with classic fillings and made with chickpeas that are abundant in proteins and fiber and other plant derived ingredients to keep you full and nourished. This recipe has been made herbaceous with some dill and lettuce.

Drizzle In CBD Oil For A Healthsome Meal

Adding a pinch of CBD oil to this recipe gives you the necessary omegas 3 and 6, along with essential nutrients and vitamins. CBD works like an antioxidant, bolsters your immune system, relaxes your mind and works upon your endocannabinoid system to promote homeostasis. Besides, this phytocannabinoid rids your body of chronic pain and inflammation and boosts cardiovascular, brain and neurological wellness. Infuse it into your diet to promote overall body and mental wellness.

Relish this nutritional Smashed Chickpea Salad which is perfect for snack time, potlucks, or on the go lunch or even for an easy weeknight dinner!

Author

He is on a mission to help you get out and explore the world!