Everyone needs a good veggie sandwich during the summer. It’s refreshing and tastes delicious under the hot sun. I’ve put together several ingredients that work well and satisfy your hunger.
~ 2 slices of bread (I just used a wheat sandwich bread but you can substitute it for bagels, English muffins or any other vegan breath you like)
~ Handful of baby spinach
~ Handful of bean sprouts (or any other sprouts you may like)
~ A small bunch of cilantro (I broke off a finger full and finely chopped it)
~ 1 can of garbanzo beans
~ 1 medium tomato
~ 1 small yellow or red onion
~ 1/2 a small, ripe avocado
~ 1 small pickling cucumber
~ 1 tsp salt, plus an extra pinch
~ 1 tsp black pepper, plus an extra pinch
~ 1 tsp Balsamic vinegar
~ 1 tsp olive oil
Start by draining the can of garbanzo beans and pouring them into a medium bowl. Add the salt, pepper, olive oil, and chopped cilantro to the beans. Use a fork to mash the beans into a paste texture.
Peel and thinly slice the small cucumber and slice the rest of the veggies.
I put all my veggies including the spinach and sprouts into a container then douse it with the balsamic vinegar so it has some time to marinate before you put it all together.
Spread the bean mixture onto your toast.
Next, add the onions, cucumbers, tomatoes and avocado. They are going to be slippery so if they end up sliding off, just push them back on.