Good Morning Everyone!
Let me tell you a story about toast. My favorite treat as a kid was just toast. Grandma Boyd would always make cinnamon sugar toast, Grandma Wendling would always make toast smothered in her homemade strawberry jam. So you could say that I was raised on bread. I mean, heck, I like to make bread when I have the time to do it. With researching a new project for Wendling & Boyd, I've begun to dabble into Denmark, Danish Living, and Scandinavia. I guess having Fika was the culprit of that research. So I wanted to share you my new obsession that I'm calling vegetarian chicken salad ( Stay with me here) and then smothering it on delicious, crunchy, Smørrebrød, it'll do wonders for a quick breakfast on the go.
Vegetarian Chicken Salad
1 can of drained chickpeas
3 TBS Vegan Mayo
Salt, Pepper, Garlic, and Cayenne Pepper
(Toast for toasting)
Olive oil, salt, pepper, cayenne pepper
Step 1: Drain your can of Chickpeas
Step 2: On a board, smash chickpeas with a fork. As you're smashing add your spices
Step 3: Put into a mixing bowl or a container for storage.
Step 4: Add your vegan mayo and mix together
Step 5: Fry up some toast in a cast iron pan
Step 6: Spread salad liberally on the toast