Now THIS is a sandwich — and a vegetarian one at that! The filling is a creamy, curried chickpea salad with golden raisins for a pop of sweetness. Pile it high with spicy microgreens, pickled red onions, and juicy tomatoes, and you get a bright, healthy lunch that’s full of texture. Simply sub in vegan mayo to make this vegetarian meal a vegan one.⁠

Here’s the recipe:⁠
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1. Drain and rinse one 14-oz can of chickpeas. Transfer the chickpeas to a large bowl and mash about half of them with a potato masher or the back of a fork.⁠

2. Add ½ cup mayonnaise, 1 Tbsp Dijon mustard, ¾ tsp curry powder, ⅛ tsp cumin, 1 pinch cayenne pepper, 1 tsp lemon juice, and ¼ cup roughly chopped Gelson’s jumbo golden raisins.

3. Add 2 thinly sliced scallions and 2 Tbsp chopped cilantro leaves. Stir to combine.⁠

4. Toast two slices of your favorite bread.⁠

5. Layer one slice of toast with ½ cup chickpea salad, 1 tomato slice, 2 Tbsp pickled red onions, and a few pinches of microgreens. Top with the remaining piece of toast and enjoy.⁠