Chickpea Salad Sandwiches (Recipe #55)

        The recipe for chickpea salad sandwiches in the Vegan for Everybody cookbook is an easy recipe that is convenient to make on a weeknight for dinner or during the day. I think this is also a great alternative when it is hot outside and you do not want to turn on the stove/oven. It did not take long to prepare the chickpea salad and put them on sandwiches.

This easy recipe called for chickpeas, mayo, lemon juice, salt, pepper, celery, dill pickles, scallions, parsley, and bread. The chickpeas were processed in a food processor with the mayo so some of them were very fine and some were bigger pieces. I liked this mixture of the pieces because this isn’t a type of salad where you want it to be just mush or just large chickpeas. The chickpeas were combined with diced pieces of all of the vegetables and seasoned to taste. I liked the addition of dill pickles (okay, I may or may not have eaten a few dill pickle spears while preparing this dish).

After the chickpea salad was prepared, I put it on toasted bread. I topped the sandwich with red onion, tomato, avocado, and sliced radishes. I placed another piece of toasted bread on top and cut it in half (the diagonal way, of course!). Finally, I tried my sandwich and enjoyed every bite. This was a great recipe and quick sandwich that I would make again. I can see myself making this again in a lettuce wrap or in a flour tortilla for a lunch on the go. Another perk about this sandwich was how it was full of protein and filling. There is nothing better than a meal that leaves you full and satisfied. This fit the bill! I might pair it with some carrot sticks or roasted veggies (maybe chips?) to round out my lunch.

Taste: 9/10--I thought it went really well with all of the toppings.

Level of difficulty: 1/5--very quick and easy!

Notes for next time: This is a great weeknight dinner or lunch!