Wednesday, May 19, 2010

Chickpea Salad Sandwich

1 14.5-oz can of chickpeas, drained; keep the liquid
Chopped celery (a substitute: red pepper)
3 green onions, chopped in small rings (substitute: chopped yellow, white, or red onion)
2 tsp of dijon mustard (substitute: spicy brown mustard)
2 tsp sesame tahini (substitute: 1 tsp more of mustard)
Salt and pepper to taste
Optional: mild pepper slices (banana pepper, pepperoncini) or chopped pickled jalapenos

Get a good sized bowl you can mash and stir in.

With either a food processor or potato masher, mash the chickpeas until somewhat chunky (don't puree them).

Add celery, onions, mustard, tahini, and stir it up.

If you want a moister consistency, use the leftover chickpea water to get where you want (add just a tsp at a time so you don't go too far).

Salt and pepper to taste.

You can make a sandwich of this with a nice thick-sliced bread, lettuce and tomato, and maybe some pepper rings. It is good with pickle relish. It also goes well in a pita, a tortilla, or even bare on top of a salad.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.