In fact, I often work through lunch, and forget to eat, or I just throw something together, and keep on moving.
It's been a while since I've actually sat down to enjoy a lunch, so I made a point of doing so, today, and it was totally worth it.
Even with the kids running around, crashing into things, yelling at each other, and generally being kids.
Probably because this sandwich was delicious, and has all the hallmarks of comfort food from years past.
Maybe also because I left the kids in the house, and sat outside in the sunshine to enjoy it.
In any event, this recipe is quick and easy to put together, and it packs a lot of protein between those bread slices... You know, so I can have the energy to keep up with those bundles of energy I abandoned in the house.
Chickpea Salad Sandwiches
1 - 15 oz. can chickpeas (aka garbanzo beans), drained
1 to 2 cloves garlic, minced
1/4 t ground black pepper
1/4 t onion powder
1/8 t smoked paprika
1 medium carrot, grated
2 large dill pickles, finely diced
2 stalks celery, finely diced
1/4 c vegan mayo
1 T yellow mustard
1 1/2 t apple cider vinegar
Your choice of bread, and any of the following (or your favorite) veggies:
- sliced cucumber
- onion (fresh, grilled, or caramelized)
- grilled peppers
In a medium to large bowl, roughly chop the drained chickpeas. I use a pastry blender for this, but you may also use the tines of a fork, or lightly pulse them in a food processor to achieve the desired texture.
Add minced garlic, black pepper, onion powder and paprika. Mix well.
Stir in grated carrot, and diced pickle and celery.
Add vegan mayo, mustard, and apple cider vinegar, Stir until everything is evenly mixed.
Pile onto your favorite multi-grain or gluten-free bread, and add your choice of veggies.
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