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Vegan Caesar Smashed Chickpea Sandwich
  • subheading: VEGAN CAESAR DRESSING:
  • 4 tablespoons (60g) artichoke brine from a can (one soaked in water, not oil!-linked here!)
  • 4 tablespoons (60g) fresh lemon juice
  • 4 tablespoons (60g) water
  • 2 tablespoons (30g) Dijon mustard
  • 1 cup (140g) raw, unsalted cashews
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ¼ to ½ teaspoon fine sea salt (start with ¼ and add more if desired)
  • subheading: FOR THE SANDWICH:
  • 1 15 oz can of low-sodium chickpeas, drained & rinsed
  • 6 tablespoons (90g) of the above dressing
  • 3 tablespoons (45g) finely diced red onion
  • ¼ to ½ teaspoon or more of salt
  • bread of choice
  • optional: any toppings you like (I used cherry tomatoes, lettuce and hemp seeds/sesame seeds)
  • I use this scale.
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