Chickpea Scramble Breakfast Sandwich
Mexican Chickpea Scramble (about 1/2 cup per sandwich)
2 focaccia buns
2 slices of Field Roast Creamy Original (or your favorite sliced vegan) cheese
2 tablespoons spicy mustard
1 avocado, pitted and thinly sliced
Make up your chickpea scramble (the day before, if you like!) and heat it over medium heat until it is heated through.
In a toaster or on a griddle, lightly toast the inner sides of the focaccia buns. Spread the inside of the bottom and top of the buns with 1-2 teaspoon of mustard each. Layer hot scramble onto the bottom bun, then top with a layer of sliced vegan cheese and sliced avocado. Serve and enjoy!
Makes 2 breakfast sandwiches. Scramble can be refrigerated 4-5 days in the fridge and reheated.