INGREDIENTS
1/2
Avocado, ripe
1/3 cup
Celery stalk
1 1/2 cups
Home-cooked chickpeas
1
Mung bean/broccoli/alfalfa sprouts
1/4 cup
Red onions
1
Spinach or lettuce, leaves
1/3 cup
Pickles
2 tbsp
Vegan mayo
4
slices Whole-grain bread, toasted
1/2 tsp
Kelp powder (optional, adds nutrition)