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, chopped
- 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.