These picnic-ready sandwiches will be a hit with vegans, vegetarians and omnivores alike. Chopped chickpeas mimic the egg while vegan mustard seed aioli gives the salad a kick of bright wasabi-like heat and silky, unctuous texture. The topping choices are endless from thinly sliced radishes and avocado to spice mixes like Dukkah and Shichimi Togarashi . . . use whatever odds'n ends you have on hand!
Recipe by Asha Loupy
Pulse the drained chickpeas in a food processor until they are roughly chopped, about 3–5 pulses. Transfer them into a medium bowl and add the vegan mustard seed aioli, lemon juice, lemon zest, chopped celery, shallots, parsley and chives, and stir to combine. Season with salt and pepper, to taste. Serve immediately, or chill until ready to serve.
To assemble the tartines, spread the chickpea "egg" salad on the slices of toasted bread and garnish with desired toppings.
Recipe courtesy of: markethallfoods.com