As the back-to-school season approaches, the quest for wholesome yet appealing meal options begins for parents.
Packed lunches are a canvas for creativity and nutrition, and what better way to fuel your child's day than with a delicious and nutritious sandwich?
Say goodbye to lunchtime dilemmas and embrace a recipe that combines taste, health, and convenience, ensuring your little ones are energized and ready to take on the school day with gusto.
Add this plant-based sandwich recipe that uses sprouted whole-grain Silver Hills bread to your lunch lineup for a tasty alternative. Swapping regular sandwich bread for a sprouted grain option means more fibre, protein, and minerals to keep kids powered up throughout the day.
Chickpea and Avocado Sandwich
Prep time: 15 minutes
Makes: 4 sandwiches
- 1 small or ½ medium red onion
- 1 - 3 celery ribs, depending on size
- 2 - 4 dill pickles, optional
- 15.5 oz (435 g) can chickpeas, drained and rinsed
- ¼ cup (60 ml) vegan mayo
- ¼ tsp (4 ml) garlic powder
- salt, to taste
- ground pepper, to taste
- 8 slices Silver Hills Bakery’s The Big 16 sprouted whole grain bread
- 2 large avocados, peeled and pitted
- 1 tbsp (15 ml) lemon juice
- vegan pesto, to taste
- 2 medium tomatoes, thinly sliced
- 3 jalapenos, seeded and sliced
- Mix red onion, celery and dill pickles in your food processor and pulse until ingredients are roughly chopped. Scrape down the sides as needed.
- Add chickpeas to a food processor. Continue pulsing until the ingredients are thoroughly combined. Again, scrape down the sides when necessary.
- Add vegan mayo, garlic powder and salt and pepper. Process until the mixture is blended to a smooth and spreadable consistency. Taste and adjust seasoning as needed.
- Toast your sprouted bread slices.
- Combine avocados and lemon juice in a bowl. Mash and mix to desired consistency with a fork.
- Spread 2-3 tablespoons (30-45 ml) chickpea mousse on one slice and 1-2 tablespoons (15-30 ml) avocado mash on the other.
- Dress with jalapenos and tomato slices.
Tip: Any leftover filling can be kept in an airtight container in the refrigerator for about 5 to 6 days. Stir before serving.
Whether it’s because of work, exercising or simply keeping up with everybody’s schedule, sometimes all we need is an energy boost. That’s when quick and healthy recipes can be a game-changer.