Once you get used to it, a vegan diet is actually pretty easy… However, finding quick and healthy lunches to go is not always so simple. For most people, “quick lunch” typically consists of some really unhealthy stuff such as fast food, preservative-filled snacks, and salty frozen meals. As health-conscious eaters, we don’t really have those options. The solution? Healthy homemade sandwiches. This recipe is a personal favorite of mine because the ingredients are super affordable, it doesn’t need to be refrigerated and it’s full of protein and fiber. It’s a perfect savory meal for work, picnics, road trips, and kid’s lunches.
2 cans garbanzo beans (chickpeas)
¼ cup extra virgin olive oil
½ can (3 oz) extra large black olives
1 tsp salt
1 tsp minced garlic
½ tsp black pepper
¼ cup diced green bell pepper
¼ cup finely diced red onion
½ cup vegan mozzarella shreds
organic herb salad, micro-greens or lambs lettuce
high-protein vegan wheat bread
Put the garbanzo beans, salt, pepper, garlic and olive oil in a food processor and puree the mixture for only about 2 seconds. You want it to be a bit chunky, not fully liquified. Having some of the mix liquified helps hold everything together.
Dice the olives, bell pepper, and onion and add them to the garbanzo bean mixture along with the mozzarella shreds.
Lightly toast the bread and allow it to cool before laying down a bed of salad or greens. Put the garbanzo salad on top of the greens, and add another layer of greens on top. This prevents the bread from getting soggy.
You can eat this sandwich cold or at room temperature. Pack it in a lunch bag along with your favorite healthy snacks and it will keep you satiated for hours.
Submitted by Cheyanne Treadway. After being vegetarian for 5 years, she went vegan in 2011 and strives to help others enjoy vegan food without missing the meat.