• Arpine Kostandyan

Open Face Chickpea Sandwich with Baked Eggplant


  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


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.


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