overnight sourdough bread, I had leftover avocado dressing and I only needed to mix in some vegies to have a great salad sandwich.
sandwiches for the Tea Time Treats event that she runs with Karen of Lavender and Lovage. I am often so lazy about my sandwiches that I appreciate any reason to try harder.
I looked through my bookmarks for a sandwich idea that matched my available ingredients, was impressive and required minimal work. I chose Simple Veganista's Cranberry, walnut, chickpea salad sandwich. The avocado dressing that I made yesterday seemed a good substitute for her dressing and then I changed some other ingredients.
mock tuna salad but I loved the added sweetness from the cranberries. After enjoying my sandwich, I then ate a freshly baked muffin. If only every lunchtime was so satisfying.
Previously on Green Gourmet Giraffe:
One year ago: Street Art in Melbourne #6 Aboriginal art for Sorry Day
Two year ago: Golden syrup dumplings and a confession
Three years ago: Buttery quince and almond cake
Four years ago: St Andrews Market - crafts in the bush
Five years ago: St Nigel's brownies
Six years ago: WTSIM ... Red onion, feta and olive tart
Seven years ago: Condensed Milk: Heirloom Comfort Food
Eight years ago: MM #12: A marriage of vanilla and chocolate (cupcakes)
Chickpea, walnut and cranberries salad sandwich
Salad adapted from The Simple Veganista and dressing adapted from Healthful Pursuit. Makes 2 sandwiches (and there will be leftover dressing)
1 small avocado (80g)
1 1/2 tbsp olive oil
1 tbsp wholegrain mustard
3 tbsp chickpea brine or cooking water
1 tbsp lemon juice
1/2 tsp ground cumin
1/4 tsp wild garlic salt flakes (or regular salt)
1/3 cup cooked chickpeas
1 stalk celery, diced
2 tbsp dried cranberries
2 tbsp walnuts, roughly chopped
1 tbsp shallot, finely chopped (or less)
2 tbsp avocado dressing
extra avocado dressing
baby spinach, chopped
Make avocado dressing by whizzing up the ingredients in a food processor until smooth. Make salad by lightly mashing chickpeas in a bowl and mixing remaining ingredients. To assemble the sandwich, pile some salad on one piece of bread and use the back of the spoon to spread across the bread evenly. Pile on the carrot and spinach. Spread a little dressing on the other piece of bread and place on top of the vegies.
Update September 2016 - Made this salad with veganaise and a little mustard powder and lemon juice because did not have shallot and avocado dressing - was lovely.
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