Super Veggie Salad Sandwich
A simple, delicious, sandwich filling, packed with nutrition, featuring Sabra Spreads.
Servings Prep Time
4sandwiches 15minutes
Cook Time
0
Servings Prep Time
4sandwiches 15minutes
Cook Time
0
Ingredients
Instructions
  1. Drain and rinse the cannellini beans (see note) and then roughly smash them with a potato masher or with a fork. You just want to break them up to different sizes, not completely turn them into a pulp. This is for texture.
  2. Add the diced red pepper, celery, red onion, and carrots. If you have a food processor, you can also do a quick couple pulses of each ingredient to chop it instead of dicing by hand.
  3. Add the walnuts, cranberries, lemon juice, hemp hearts and Sabra Sea Salt and Cracked Pepper Spread.
  4. Mix it all together really well. If you like more dressing, feel free to add more of the the Sabra Spread.
  5. Scoop onto sandwiches and serve. I like mine on rye bread with tomato, lettuce, and pickles. I also liked just eating it straight out of the bowl :-D. It would be a great filling for a wrap with all the fixings. You decide!
Recipe Notes

>>>>If you are making this ahead of time, omit the cranberries until just ready to serve. The cranberries, as perfect and wonderful as they are, will turn the salad a not-so-beautiful gray color if left to sit. <<<<<<<

  • * Don’t throw away that bean liquid!!! Drain it into a container and save it. That’s aquafaba, aka liquid gold, and it’s an awesome egg replacer.  You can find recipes on this site, either by doing a search or there is a whole aquafaba category on the sidebar drop-down.
  • ** These are optional.  They have a mild taste so if you omit them, it won’t change the flavor of the recipe much. But, they are so nutritious and good for you, I would recommend adding them.

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