'Chicken' Salad Sanoma Sandwiches (Sammies)
2 cans (14 oz.) chickpeas, drained and rinsed or 3 cups cooked
1 ½ cups of seedless grapes, sliced in half
½ heaping cup celery ribs, diced
½ – ⅔ cup pecans, roughly chopped
Creamy Poppy Seed Dressing:
4 tablespoons tahini (¼ cup) or vegan mayo
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
2 teaspoons dijon
2 teaspoons poppy seeds
dash or two of garlic & onion powder
pinch of salt & pepper
salad greens of choice
slices of your favorite bread
chopped chives, to garnish (not shown)
Dressing: Place ingredients in a small bowl and mix to combine. Add a tablespoon or two of water as needed to thin. Set aside.
Un-mashed Salad: Add chickpeas, grapes, pecans, and celery to a medium-sized mixing/serving bowl. Top with dressing and mix to coat. Season with mineral salt and fresh cracked pepper to taste.
Mashed Salad (perfect for sandwiches): Add chickpeas to a medium-sized mixing bowl, roughly mash ⅔ – ¾ of the chickpeas using the back of a fork or spoon. Add in the grapes, pecans, and celery, top with dressing and mix to combine. Season with mineral salt and fresh cracked pepper to taste.
Serve chilled or at room temperature.
Make sandwiches, wraps, or simply serve with leafy greens.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.