1/4 cup tahini paste
1 tsp Bragg's liquid aminos
1 1/2 tbsp dijon/yellow mustard
1/4 cup (or less) diced purple onion
2 cloves minced garlic
Juice of 1 lemon
1 small squeeze Gochujang (more if you like spice)
1 stalk of celery, diced
1 splash of unsweetened original soy milk (to thin)
1 can of chickpeas, drained (no/low-sodium)
2 pieces of Ezekiel bread
- In a medium bowl, add all ingredients other than the chickpeas and bread. Stir well until a sauce is formed.
- In another bowl, use a potato masher or fork to mash all chickpeas into a tuna-like paste
- Toast Ezekiel bread
- Add sauce to chickpeas and stir well
- Add chickpea mixture to bread, putting a generous amount of filling! Enjoy!