SMASHED CHICKPEA SALAD SANDWICH

This is when I love to plant flowers. It’s usually around my birthday in May when this happens. It’s an event. Rob and I take the truck down to South Whidbey at Bayview Gardens, stop and grab a coffee — we’ll need the stamina — and spend a slow, lingering afternoon walking through the greenhouse amongst the dizzying array of annuals, comparing and choosing from the vibrant flowers and trailing pot stuffers. It’s something I look forward to every year.

Who would have ever thought to put chickpeas on a sandwich, in non-hummus form? Chickpeas are somewhat like cashews and cauliflower, forever versatile and deliciously nourishing. And as same with the former, I continue to find new ways to enjoy and prepare chickpeas.

When smashed, they’re tender and can take on just about any flavor incorporated with them. Rob seems to think Smashed Chickpea Salad looks like tuna salad, while I kinda think it looks more like egg salad. But that doesn’t matter.

Ingredients
For the Salad:

• 1 Can Chickpeas drained and rinsed (aka Garbanzo) (425g)
• 1/4 C + 1 Tbs Dill Pickles finely chopped (55g )
• 1/4 C Purple Onion finely chopped (about 1/2 an onion) (36g)
• 2 Tbs Just Mayo or Vegenaise 28g or mayo of choice
• 2 1/2 tsp Stone Ground Mustard 15g
• 1 1/2 tsp Apple Cider Vinegar 6g
• 1/4 tsp + 1/8 Sea Salt 2g
• 2 tsp Dill Weed fresh-chopped
• 1/8 tsp Turmeric optional for color and health!
• 8-10 grinds of fresh Black Pepper

For the Sandwich (options):

• Multigrain Bread or Optional Gluten Free Bread
• Sprouts
• Kale
• Shredded Carrots
• Lettuce
• Tomatoes

Instructions

1. Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, mayo, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.
2. Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.

Source : vanillaandbean.com

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