I still don’t know how to take a picture of a sandwich so you can see anything and it still looks like a sandwich. I’ll figure it out eventually, maybe.
This is my new favorite go-to lazy-foods sandwich! The tahini really pulls it all together and makes it nice and filling. Definitely eat this with tomato slices and red onion!
A fast and easy recipe from Forks Over Knives.
Servings: about 4 sandwiches using a moderate amount of the chickpea mix in each sandwich
- 1 15-oz. can chickpeas, drained and rinsed
- 3 tbs. tahini
- 1 tsp. Dijon or spicy brown mustard (I favor using spicy brown)
- 1 tbs. maple syrup or agave nectar (I use agave)
- ¼ cup diced red onion
- ¼ cup diced celery
- ¼ cup diced pickle
- 1 tsp. capers, drained and roughly chopped (don’t have capers? replace with 2 black olives and be liberal with the sea salt)
- Big dash of sea salt and ground black pepper
- Optional: unsalted roasted sunflower seeds (I will never add these)
- whole wheat. or gluten-free bread slices (like Ezekiel’s)
- Dijon or spicy brown mustard
- Romaine lettuce or other leafy green
- Sliced tomato and chopped red onion
Pulse the chickpeas in a food processor (about 5 times?) until it’s mostly clumped up but not quite to a paste consistency, then transfer them to a small mixing bowl. OR dump the chickpeas in a small mixing bowl and mash them with a fork until reaching roughly the same consistency as you would in the food processor. I did it by hand the first time (aaaaagh) and I’ll be doing it in a food processor from now on.
Add all other ingredients through the dashes of sea salt and pepper, and if you’re using sunflower or other seeds. Mix it all together.
Toast your bread if you want to (recommended!) and get the sandwich toppings ready.
Scoop a big glob of the chickpea mixture onto your sandwich, smash it around, then add however much of whatever toppings you want. Nomnom the yummy sandwich.
According to the recipe posting on FOK, this keeps well in the fridge for 4-5 days.