Sriracha Artichoke Rolls

Makes 4 servings

www.ZsusVeganPantry.com

1 teaspoon olive oil or oil spray

1 (14-ounce) can artichokes, squeezed of excess water and chopped
2 cups cooked or 1 (15-ounce) can chickpeas, rinsed and drained
3 garlic cloves, minced

3 celery ribs, sliced thin
2 medium carrots, shredded
1/4 cup cilantro, chopped
1/2 cup unsweetened plain nondairy yogurt
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon sriracha

4 to 6 hot dog buns

1. Heat the oil in a medium skillet over medium heat. Add the artichokes and chickpeas. Cook until golden, without stirring much. Add the garlic and cook until golden. Season with salt and pepper. Set aside to cool while you chop the vegetables.

2. Add the celery, carrots, cilantro, yogurt, lime juice and sriracha to a large bowl. Add the roasted beans and artichoke. Mix well. Taste and adjust seasoning.

3. Toast the buns. Serve the salad in the buns. Serve with a green salad.