No-Tuna Salad Sandwich

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

Ingredients:

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)

For serving:

  • 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

Directions:

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. 

img_20161211_203917

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.

img_20161211_204614

According to the recipe posting on FOK, this keeps well in the fridge for 4-5 days. 

 

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