How’s your week going? Have you spent some time in sunshine, soaking up some Vitamin D, maybe planting flowers, or getting some exercise?
I wish I could say I have planted an ever blooming flower or herb garden, but instead, I’ve been pulling weeds. Lots and lots of weeds. They just keep comin’. They all come out by hand or shovel. No chemicals around here. No way. Not ever. No amount of convenience is worth it.
Speaking of, did you hear World Health Organization’s announcement that the most widely used herbicide on the planet is a probable carcinogen (why even use the word probable, eh?)? Another reason to never assume anything one can buy at the local home improvement store that comes in a bottle with a sprayer is safe. And another reason to support organic farming. Why are these things even allowed to be manufactured and sold? Okay, don’t answer that. I don’t wanna get started…
Pulling weeds is good for the soul anyway. It’s kinda like cleaning out the psychological junk, yanking, pulling, then discarding it. Some of it’s so hard to dig out, but I just keep digging until I get to the root of it. The weeds couldn’t have shown up at a better time really, because I’ve needed the therapy. I am grateful. It feels good and the yard and garden is beautiful again, once Spring clean-up is done.
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.
But, until then, let’s talk about this Smashed Chickpea Salad Sandwich.
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.
What matters is how delicious it tastes between two pieces of homemade multigrain bread. It has a creamy yet sturdy texture with a bit of spice from the mustard and tang from the vinegar. There’s a bit of crunch here and there from the onion and pickle, and the dill adds a touch of freshness.
Not surprisingly, this salad tastes better the second day, after the flavors have a chance to fully incorporate. It’s a perfect salad in preparation for a picnic, the lunchbox, or potluck.
As a sandwich, it pairs with any favorite veggies. I prefer sprouts, kale, and carrots, but it’s just as good with lettuce and tomato or whatever veggies you love to pile on. The best part… the salad only takes 10 minutes to pull together! Easy. Peasy. I think that’s a record around here.
Oh hey, if you’re a sandwich lover like me, then join me on Pinterest where I’m pinning the most fabulous vegan and vegetarian sandwiches from bloggers around the web.
Tangy, a bit spicy, hearty and creamy, this Smashed Chickpea Salad Sandwich is a delicious way to enjoy nourishing chickpeas. Fabulous as a sandwich or simply as a salad. (Vegan + Optionally GF)
10 minPrep Time
10 minTotal Time
1 Can Chickpeas, drained and rinsed (aka Garbanzo) (425g)
1/4 C + 1/2 Tbs Dill Pickles, finely chopped (54g )
1/4 C Purple Onion, finely chopped (about 1/2 an onion) (36g)
2 Tbs Just Mayo or Vegenaise (28g)
2 1/2 tsp Stone Ground Mustard (15g)
1 1/2 tsp Apple Cider Vinegar (6g)
1/4 + 1/8 tsp 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
Multigrain Bread or Optional Gluten Free Bread
- Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, Vegenaise, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.
- Store in an covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.
Thank you for reading! If you make this recipe, or any others on Vanilla And Bean, be sure to post it to Facebook or Instagram, notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Be sure to follow me on Instagram, Pinterest, Facebook and/or Twitter. Thank you!