Open Face Chickpea Sandwich with Baked Eggplant

Instructions

1. 1 Cup cooked chickpeas (or you can use canned ones, rinsed and dried)

2. 2 tsp vegan mayo

3. 2 tsp Dijon mustard

4. Juice of 1/2 lemon

5. 1 tsp apple cider vinegar

6. 2 tbsp nutritional yeast

7. 1 tsp garlic powder

8. 1 tsp paprika

9. 1 large chinese eggplant

10. 1/2 tsp avocado oil

Instructions

Mash chickpeas with a fork or a potato masher. Add the rest of the ingredients and serve on a whole wheat toast with lettuce, tomato and some hemp hearts.

Wash eggplant and cut it into 4 pieces lengthwise. Sprinkle black pepper. Brush the oil on the inside part of the eggplant and bake at 350ºF until about 35-40 minutes until eggplant is soft. Serve with drizzled tahini, lemon juice and fresh or dried parsley.

Makes 2-3 servings.

Enjoy!