DEVILED (NOT) EGG SALAD SANDWICHES
Ingredients:
FOR FILLING
- 2 cups cooked chickpeas
- 2 tablespoons fresh lemon juice
- 1 tablespoon tamari
- ½ teaspoon liquid smoke
- 2 tablespoons nutritional yeast
- ¼ teaspoon turmeric
- 3 tablespoons vegan mayonnaise, plus extra if needed
- 1 teaspoon sweet pickle relish
- 1 teaspoon Dijon mustard
- ½ teaspoon capers, drained
- 1 tablespoon minced onion
- 1 tablespoon minced red bell pepper
- 1 teaspoon minced fresh parsley
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
FOR SANDWICHES
- 4 to 6 slices Green Monster Bread (see recipe) or any bread
- ½ cup fresh baby spinach
- 1 firm tomato, sliced Pretzel sticks (optional)
Instructions
To make the filling:
- In a large skillet, combine the chickpeas, lemon juice, tamari, liquid smoke, nutritional yeast, and turmeric. Stir to coat the chickpeas. Cook over medium heat until the liquid has evaporated and the chickpeas are coated, about 6 minutes.
- Combine the remaining ingredients in a medium-size bowl. Add the chickpeas, stirring well to coat.
- Partially crush the chickpeas so they don’t roll out of the bread as you eat them. Adjust the seasonings to taste and add more mayo, if desired.
- Chill for a couple of hours before using.
To assemble the Sandwiches :
- Spread 1/2 to 3/4 cup filling on the bread. The quantity will depend on your personal taste.
- (We like to overfill this one!) Top with the spinach, tomato, and a small handful of pretzel sticks for added crunch.