A lovely view at Harriet Wetherill Park
I recognize that I somehow messed up the photo taking for this week’s recipe. I will try to add one later when I make this again later in the week; instead, I provide a photo taken from my archive of The Following Butterflies Project 365 project.
Chickpea Salad isn’t a new concept in plant-based diets, or cookbooks. It’s a hearty, healthy and easy way to enjoy a wrap or sandwich (admission: I just eat mine with a fork). My version comes from not wanting to find a recipe and just experimenting with different combinations until I found one I liked best.
Chickpea Salad Sandwich
1 cup chickpeas
2 tablespoons green garlic aoili (or 2 tablespoons Earth Balance mayo + 2 cloves garlic)
1 small carrot, chopped
1 tablespoon dill relish
1 green onion, chopped
1/4 teaspoon turmeric
1/4 teaspoon thyme
dash or two of cayenne pepper (to taste)
4 slices of bread or 2 whole wheat wraps
- Coarsely chop chickpeas using a food processor or mash with a fork.
- Mix in mayo, carrot, relish, onion, and spices.
- Best if allowed to refrigerate 2-3 hours before serving on bread or in a wrap. Serves two.
