I was craving a sandwich. A scrumptious, messy sandwich! It’s summertime ~
the best time for a big, juicy, sloppy sandwich… sounds delicious doesn’t it?
Everyone is talking about protein, and I try to eat a mostly plant - based diet
so, I decided to make a chickpea salad sandwich.
Using the same ingredients as I would an egg salad sandwich
I drained two cans of chickpeas, pulsed them in the
food processor for a quick pulse or two.
(I didn’t puree them, I left them a little chunky)
Chopped ~
white onion
celery
dill pickles
Added the chopped ingredients
to the chickpeas, with a dollop of
mayonnaise, mustard, adding salt and freshly ground pepper.
I toasted two slices of Jewish rye bread and added
tomatoes from “the farm”
along with
chopped romaine lettuce.
I must say, this sandwich was absolutely delightful!
Scrumptious!
I have made this salad a few more times now. It doesn’t disappoint!
Scrumptious Summer Salad Sandwiches
A couple of days later, I was in the mood for another sandwich. It’s a summertime thing…
Fresh out of garbanzo beans, I decided to try making
a black bean salad sandwich.
While not in the mood for the “mayo” type salad
I decided to be a bit creative.
I drained two cans of black beans and pulsed them
in the food processor ~ again, leaving them a bit chunky.
Chopped ~
red onion
1 - small cucumber from “the farm”
2 - small jalapeños also from “the farm”
3 -4 cherry tomatoes “farm grown”
Combined the chopped ingredients with the
black beans and tossed with a drizzle or two
of white wine vinegar, added salt and freshly ground pepper.
