Chickpea Salad Sammies (DF)

Lunch arrived today amidst a variety of house renovation chores.  Having little time to make a hot meal as I might have liked to, I decided sandwiches would be just the thing. Lacking our usual go to sandwich fare, and having eaten most of the leftovers earlier in the weekend, I was in a bit of a pickle (har har) about what kind of sandwiches I could pull together.  And then it struck me… literally.  The precariously balanced can of chickpeas in the pantry tipped and landed on my foot.  I decided I would show that can who’s boss.

In trying to figure out how to quickly incorporate chickpeas into a sandwich without mashing them and cooking them somehow, I considered typical sandwich offerings.  The notion of a chickpea salad came to mind immediately, and I knew a route that combined the chickpeas with some manner of creaminess and some savory herbiness could only lead to a good lunchin’ place. A quick dip into the fridge and the spice rack and I was off to the races.

Chickpea Salad (GF,DF) makes enough for 4 generous sandwiches and some leftover for a lunch or two

  • 2 outer ribs celery, choppedIMG_0306
  • 1/2 red onion (or whatever you like), chopped
  • 2.5 c cooked or canned (rinsed and drained) chickpeas
  • 4 T sunflower cheese (or creaminess of your choice)
  • 2 T dijon mustard
  • 2 T white wine vinegar
  • 1/2 – 1 t dried thyme
  • 2 t dried tarragon
  • 1/2 t salt
  • fresh ground pepper to taste
  • 1/2 avocado, cut into smallish pieces
  • sprinkle paprika (opt.)
  • green olives, chopped (opt.)

Sound like a lot of ingredients, I know, but this whips up super quick.  Combine the chopped celery, onion, and chickpeas in a bowl.  In a smaller bowl mix the sunflower cheese, mustard, vinegar, and seasonings.  Whisk (or fork it as I usually do) until incorporated.  Scrape wet bowl into dry bowl.  Stir until they’re all playing nicely.  Add avocado and stir again to combine.  It’s okay if the avocado smushes a bit – it will just add to the creaminess of the salad.  Serve with a sprinkle of paprika and a dusting of chopped olives.  We had ours on whole wheat bread with red lettuce.  Delish, and just right for a VERY busy weekend.

IMG_0298 IMG_0301 IMG_0302

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6 responses

  1. This sounds fabulous! I make a similar sandwich I call tu-NOT because it’s similar to a tuna salad but… not! :) Mine calls for tahini and lemon juice, as liberal a shake of cayenne as you can stand, and a bit of home made mayo. Yours sounds like a great sandwich too!

  2. A great salad! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
    Miz Helen

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