⅓cupvegan mayonaise(such as Hampton Creek Just Mayo)
⅓cupwalnut pieces
¼cupchopped fresh parsley(packed)
⅓cupdried cranberries
1teaspoonlemon peel, grated
1tablespoonlemon juice
¼teaspooncayenne pepper(optional)
For serving:
whole grain bread(vegan)
baby spinach(or another salad green)
thinly sliced onion
Instructions
Combine chickpeas and mayonaise and mash slightly. (I like to keep some of the chickpeas whole for texture.) Stir in walnuts, parsley, cranberries, lemon peel, lemon juice, and cayenne (if using).
Serve on whole grain bread with baby spinach and sliced onion.
Notes
Ingredient substitutions: Substitute with traditional mayonaise for vegetarian (non-vegan) recipe. Substitute raisins or halved grapes for dried cranberries if desired. Add or substitute your favorite sandwich toppings (tomato, cucumber, avocado, micro greens) as desired. Storage: Store in an airtight container and refrigerate up to five days.