Packed with flavor of bean, pickles, peppers and lemon Dijon mustard. Easy quick lunch for when you do not have time.
Prep Time: 5 Minutes
Cook Time: 1 Minutes
Total Time: 6 Minutes
Servings: 6
Ingredients:
» 12 slices of sourdough bread (or sprouted bread)
» 15.5oz Can Great Northern Bean (or Garbanzo beans)
» ¼ Cup Non-Fat Greek Yogurt
» 2 Tbsp Stone Ground Mustard
» ½ Ripe Avocado
» 3 Small Sweet Peppers
» 3 Stalks Celery
» 4-5 Medium Baby Dill Pickles
» ¼ tsp dried Rosemary
» ¼ tsp Himalayan Salt
» ¼ tsp Black Pepper
» 1 Tbsp Hemp Seeds
» 1 Tbsp Lemon Juice
Directions:
Rinse the beans till all the bubbles are gone, add into a food processor or blender.
Cut up peppers and celery into chunks and place into food processor. Peel avocado and add half to food processor, and pulls for a couple of seconds till chopped.
Add rest of ingredients and blend together for about 5 seconds till combined.
Toast bread and add bean salad mix.
Cooking Tips:
Feel free to use multigrain bread or a gluten free bread with good ingredients.
Taste the mix and if you want more Dijon mustard, yogurt or lemon juice add more.
If you want more veggies add fresh spinach to the sandwich.
Macros per Serving:
Protein: 13.8 g
Carbs: 50.4 g
Fat: 4.7 g
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