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.
Now, you can change any part of this sandwich as you see fit or if you like something else. It’s extremely versatile.
~ 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.
Next, throw your bread into the toaster so you can chop your veggies while they crisp up.
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.
Once you have everything chopped, marinated, and the bread toasted, you are ready to assemble.
Spread the bean mixture onto your toast.
Now, add the spinach and sprouts. Be careful, those scrawny sprouts like to wiggle off your sandwich.
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.
Once everything is together, sprinkle a bit of salt and pepper over the veggies and top it off with your other piece of toast. You’re done!! Time to eat.