Chickpea Salad Sandwich

Guess who has a car out in lil rhody?
Luis does!
Naturally, the first thing weekend with wheels is spent exploring state parks. We rode horses, studied ocean rocks, looked for seashells, and had a picnic. 

I am content with the weather reaching 70 degrees every day in the past week and have been taking full advantage of the outdoors. I have been thoroughly enjoying the feeling of fresh air in my lungs and the glimpse of Luis' toothy smile reflecting the sunlight. It's nice to know that he enjoys being by the ocean as much as I do. 

The warm weather is bringing me much needed happiness. In just one week I will be cheering Luis on as he walks across the stage at graduation and in two weeks I will be on my way to California to prepare for my Costa Rican adventure. I'm overjoyed at the outdoor experiences that this summer will bring. I intend to spend every moment wisely and embrace the opportunities that have been given to me. 

With that being said, the morning air is warming and I'm going to get myself outside. You should too. Oh, and don't forget to bring your sandwich (scroll for the recipe).

Chickpea Salad Sandwich (Vegan)
Yield: 2 sandwiches 

-1 can chickpeas, drained & rinsed
-1/4 cup cucumber or pickles, finely chopped
-1/4 cup celery, finely chopped
-1/4 cup onion, finely chopped
-3 tablespoons roasted garlic hummus 
-1 tablespoon brown mustard 
-2 tablespoons fresh dill, chopped 
-2 teaspoons fresh thyme, chopped
-1 tablespoon nutritional yeast 
-1/4 teaspoon ground turmeric
-black pepper to taste 
-salt to taste

-your favorite bread
-pea sprouts 
-tomato slices
-roasted seaweed

1. Using a potato masher or a fork, mash the chickpeas leaving them with some texture. 
2. Add the cucumber, celery, onion, hummus, brown mustard, dill, thyme, nutritional yeast, and spices, stir. Adjust spices to taste. 
3. Sandwich together with pea sprouts, tomato, and roasted seaweed. Be creative in adding other toppings! 
4. Pack in a picnic basket along with your favorite chips n' fruit!

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© A Little Baker
Maira Gall