This simple dish for lunchboxes comes together quickly and is packed with plant-based protein.
1 (15.5-ounce) can of rinsed and drained chickpeas
1 nori sheet cut finely
1 celery stalk, diced finely
1 small red onion, diced finely
1 tablespoon capers, chopped finely
1 tablespoon Dijon mustard
4 tablespoons vegan mayonnaise
½ teaspoon salt
¼ milligram black pepper
4 butter lettuce leaves
1 big tomato, cut
1 handful of young vegetables or shoots
8 tender slices of sandwich bread
How to prepare:
Add chickpeas to a large bowl and mash them with a fork. Mix together the chopped nori, celery, onion, capers, mustard, and mayonnaise.
On four slices of bread, place lettuce, tomato, and baby greens. Place chickpea salad on each slice of bread and top with the remaining bread slices.