Week 5 and I’m really liking this blog challenge. This week I was introduced to a new blog, Olives for Dinner. Her style of meals are a lot different from mine. Most of my meals are well, simple. This blogger really likes to make each bite count. Cool idea.

I didn’t find many recipes that I had to run into the kitchen to make unfortunately. However, I do have a surplus of chickpeas and some super ripe heirloom tomatoes from my CSA box. Now is the time to feature these brilliant tomatoes with a Chickpea Salad Sandwich. It was great on a warm evening and came together so quickly with pre-cooked chickpeas, but I wrote this so you can cook your own chickpeas from scratch. Lots of protein. There was something missing, maybe a bit of pickle on the sandwich? Still, a nice filling, it would be great on pita but I had some challah rolls. Yum.

Print Recipe

Chickpea Salad Sandwich

Ingredients

• 2 cups chickpeas soaked overnight in plenty of water and rinsed in a colander or strainer
• 1 tsp baking powder
• 1/2 cup Vegenaise
• 1 TB tahini
• 1/4 cup finely minced red onion optional
• 1/4 cup grated carrot optional
• 2 tsp celery seed
• 1 tsp salt

Instructions

• Place the chickpeas and baking powder into a pressure cooker and cover with plenty of water. Cook on high for about 25 minutes, until the chickpeas are cooked through (you should be able to mash them easily with a spoon). Rinse them well in a colander or strainer and place into a large food processor. Pulse them 3-5 times (you'll want them to still be a little chunky.)
• In a separate large bowl, whisk together the rest of the ingredients. Add the chopped chickpeas to the bowl and combine well. Chill until ready to serve.