If you are keeping away from grains, gluten, and other forms of refined carbohydrates, you should definitely give this Chickpea & Hempseed Salad Sandwich a try. The marinated, roasted, and cooled Portobello mushrooms are used as a base, like an open-faced sandwich. And of course, you can always enjoy these ingredients together on a traditional sandwich as well.
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4 portobello mushrooms 2 tbsp. extra virgin olive oil 2 tbsp. liquid aminos 1 tbsp. lemon juice 1 ¼ cup chickpeas, drained (or one can or box) ½ tsp. Dijon mustard 2 tbsp. veganaise ¼ cup hemp hearts ¼ cup scallions chopped ¼ cup chopped parsley ¼ tsp. sea salt ¼ tsp. pepper 1 roma tomato, cut in spears lengthwise 1 cup baby greens, chopped
Preheat oven to 400F. Remove the stem from the mushrooms. Be careful to keep the mushrooms intact.
Make a marinade by mixing the olive oil, liquid aminos and lemon juice. Mix well until blended.
Cover the mushrooms in the marinade. Place in an oven-proof baking dish, gill side up, and roast in the oven for about 20-25 minutes. You may need to check the mushrooms after 15 minutes and turn them over if the up-side is getting too brown and dry.
While the mushrooms are roasting, make your chickpea salad. In a small mixing bowl, combine the chickpeas, Dijon mustard, vegannaise, hemp hearts, scallions, and parsley. Add salt and pepper to preferred taste.
Smash and blend the ingredients together using the tines of a fork, a potato masher, or you’re your bare hands. Mix and smash until it is like the consistency of chicken salad, but with some chickpeas still intact.
When the mushrooms are ready, remove from the oven and let cool. Once they are cool, use a paper towel to pat the mushrooms dry.
Assemble your sandwiches by adding first the chopped greens, then the tomatoes, then a scoop of chickpea salad. Enjoy immediately like an open faced sandwich, or with a knife and fork.
Feel free to improvise with ingredients and toppings. Things like dill pickles, chopped celery, roasted peppers, and olives would all make great additions to this dish.
Chickpea & Hempseed Salad Sandwich on Portobello
Ingredients
- 4 large portobello mushrooms
- 2 tbsp. extra virgin olive oil
- 2 tbsp. liquid aminos
- 1 tbsp. lemon juice
- 1 1/4 cup chickpeas drained (or one can or box)
- 1/2 tsp. Dijon mustard
- 2 tbsp. Veganaise
- 1/4 cup hemp hearts
- 1/4 cup scallions chopped
- 1/4 cup parsley chopped
- 1/4 tsp. sea salt or to taste
- 1/4 tsp. pepper or to taste
- 1 medium roma tomato cut into spears lengthwise
- 1 cup baby greens chopped
Instructions
- Preheat oven to 400F. Remove the stem from the mushrooms. Be careful to keep the mushrooms intact.
- Make a marinade by mixing the olive oil, liquid aminos and lemon juice. Mix well until blended.
- Cover the mushrooms in the marinade. Place in an oven-proof baking dish, gill side up, and roast in the oven for about 20-25 minutes. You may need to check the mushrooms after 15 minutes and turn them over if the up-side is getting too brown and dry.
- While the mushrooms are roasting, make your chickpea salad. In a small mixing bowl, combine the chickpeas, Dijon mustard, vegannaise, hemp hearts, scallions, and parsley. Add salt and pepper to preferred taste.
- Smash and blend the ingredients together using the tines of a fork, a potato masher, or you’re your bare hands. Mix and smash until it is like the consistency of chicken salad, but with some chickpeas still intact.
- When the mushrooms are ready, remove from the oven and let cool. Once they are cool, use a paper towel to pat the mushrooms dry.
- Assemble your sandwiches by adding first the chopped greens, then the tomatoes, then a scoop of chickpea salad. Enjoy immediately like an open faced sandwich, or with a knife and fork.
- Feel free to improvise with ingredients and toppings. Things like dill pickles, chopped celery, roasted peppers, and olives would all make great additions to this dish.