Vegan "Egg" Salad Sandwiches

Serves: 4

Red Lentil

1/2 cup red lentil, rinsed
1 and 3/4 cup water

Mix lentil and water to a medium sized pan, bring to a boil and reduce heat to medium and cook for 15 minutes, until lentils are just tender.

Yields: 1 cup cooked red lentils

Chickpeas

1/3 cup chickpeas

Overnight soak chickpeas in water, cook chickpeas with salt and water in instant pot, manual mode for 15 minutes.

Yields: cup cooked chickpeas

Lentil + Chickpea Salad

1 cup cooked red lentils
1 cup cooked chickpeas

Lightly mash chickpeas with a fork. Add lentils and mix well.

1/4 cup celery, finely chopped (1 celery rib)
1/4 cup carrot, finely grated (DO NOT chop) (1 x-small carrot)
1/4 red bell pepper, finely chopped
1/4 green bell pepper, finely chopped
1/4 yellow bell pepper, finely chopped
1/4 orange bell pepper, finely chopped
4 green onions, finely chopped
1/4 cup pickle, finely chopped (1 medium pickle)
3 tbsp fresh dill, finely chopped
1 tbsp lemon juice
4 tbsp cashew mayo or hummus
2 tbsp nutritional yeast
1/2 tsp black salt
1/4 tsp pink salt
1 tsp black pepper powder

Wash, chop and prepare all the ingredients. Make sure the vegetables are chopped nice and fine.

Add finely chopped vegetables, mayo, lemon juice, nutritional yeast, black salt and pepper. Mix throughly with a fork.

Blend 1/2 of the mixture with a immersion blender. Mix throughly with a fork to even out the texture.

Sandwich

8 slices of bread
1/2 cup of lentil + chickpea salad / serving
butter / romaine / iceberg lettuce or spinach
avocado (optional)

Scoop 1/2 cup of lentil + chickpea salad on one slice of bread and lay 2 leaves of lettuce on the other slice of bread. Close the sandwich, slice diagonally and enjoy!

Source: ilovevegan
Taste Note: Tastes AWESOME