Plant Based Momma! New Recipe!

Hey Momma! Here is a NEW and quick recipe for you and the family!

It is very tasty may I add and the ingredients used are probably already in your pantry or cabinet. That will help your pockets, if you have to go to the grocery store to purchase a few items.

You want to fix something quick, delicious and fulfilling?!

How about a CHICKPEA SALAD SANDWICH AND HOMEMADE BBQ POTATO CHIPS.

My child loves potato chips! He would eat them for breakfast, lunch and dinner, if I allowed him to.

 

HOMEMADE BBQ POTATO CHIPS

3 Russet potatoes (scrubbed and clean)

2 tbs extra virgin olive oil

1 tsp sea salt

½ tsp black pepper

Dash or two of liquid smoke

Seasonings: onion powder, garlic powder, smoked paprika

 

INSTRUCTIONS

Preheat the oven 400 degrees. Slice potatoes into thin slices  preferably 1/8 inch thick. Soak slices in a bowl of warm water for 15 mins. Drain and pat dry. *Get them completely dry to get that crunch.*

Lay the potato slices on baking sheets (single layer) drizzle with oil on both sides.

Sprinkle salt, pepper and remaining seasonings on both sides as well.

Bake for 20 minutes, flip on other side for an additional 5 minutes! Take out of the oven and let cool. Place in large bowl.

Sprinkle more seasonings if desired.

 

Let’s get started on making your CHICKPEA SALAD SANDWICH

1 Can of Chickpeas (drained and rinse)

1 stalk of celery (chopped)

Just Mayo (vegan mayo of your choice)

1 ½ tablespoon lemon juice

½ teaspoon Dijon mustard

Sea salt, pepper and parsley flakes

(optional seasonings: garlic powder, onion powder and turmeric)

Sourdough bread

(optional: tomatoes, lettuce, red onion, grapes)

 

INSTRUCTIONS

With a fork or potato masher, mash chickpeas in a large bowl. Stir in all ingredients. Place chickpea mixture on sourdough bread top with optional items.

Place some of your homemade BBQ potato chips on your plate along with your chickpea salad sandwich and enjoy!