The childhood comfort of a creamy egg salad sandwich doesn’t have to be left behind – it just gets a serious upgrade. I set out to recreate that nostalgic flavor in a way that actually supports how I eat now; and the results surprised me. This garbanzo bean salad delivers the same rich, satisfying texture, but with a bright, tangy kick from my “Shake Your Tahini” dressing that takes it to another level. It is hearty, fresh, and packed with flavor – so good, I made a big batch and happily ate it for three days straight. This isn’t just a substitute – it is a replacement worth craving.
Ingredients for the Salad
- 1 can unsalted or lightly salted garbanzo beans (chickpeas) drained, rinsed, lightly mashed
- 1/2 cup red or green bell pepper chopped
- 1 carrot chopped
- 1/2 cup red onion chopped
- 1/3 cup walnuts chopped
- 1/3 cup black raisins
- 1/3 cup unsweetened canned mandarin oranges drained, patted dry, cut in small pieces
- Sprouted greens
- Salad greens
- Ezekiel 4:9 sprouted grain bread
Ingredients for Dressing
- 1/4 cup lemon juice
- 2 tbsp date syrup
- 2 tbsp tahini
- 1 tbsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ginger powder
- 1/4 tsp black pepper
Directions
- Mix all the dry ingredients together
- Stir in the dressing
- Layer salad greens on top of toasted Ezekiel bread
- Spread the bean salad over the greens
- Top with sprouted greens
- Cover with the second slice of toasted bread
