Not Your Regular Sandwich Filler
Growing up there was a sandwich I loved so very much. No, it wasn’t the pepperoni ones I would find in my lunch in grade school. It was a sandwich my dad would make with my sisters and I helping alongside him. I have fond memories of making it, and I always loved the mix of textures and flavors. This was an egg-salmon sandwich.
What I didn’t like about this sandwich later, was that it involved animals products. I still wanted the same texture and memories, but I wanted it to all be plant-based. So, I took my dad’s recipe and modified it.
I took out the canned salmon and eggs, and replaced them with chickpeas. Then I used a plant-based mayo. Voila, that’s it! I was shocked by how easy it was to make and how great it tastes!
Making this chickpea salad involves most of the same tasks that I remember working on with my sisters when we were little. It also has the same medley of textures, and tastes great between two pieces of crispy toast (I’ve always loved toast!). Even the flavor is strangely similar to what I remember in the non-plant-based version.
After having prepared this chickpea salad sandwich to my family and friends, and seen their reaction of surprise and pleasure during the few moments it takes them to devour it, I am convinced it is tasty for reasons more than the memories I have associated with it.
So here it is, my
Chickpea Salad for Sandwiches
Yields enough for 4-6 sandwiches
1 can chickpeas
3-4 green onions
3 medium/small pickles
splash of pickle juice, approximately 2T
2 celery stalks (sliced thin)
1t black pepper
1. Pulse chickpeas in a food processor, or mash in a bowl with a fork until they are small pieces, not creamed.
2. Mix together all ingredients in a bowl.
Serve in a sandwich or a wrap, with avocado or mustard on the bread, and lettuce. These make great lunches to take to work, on hiking trips, or to the beach. I also like to make them on a hot day when you don’t want to turn on the oven. Yum!