Chickpea (instead of tuna) Salad sandwich from NYTimes Melissa Clark

[marilynfl]

(makes two large sandwiches)

15 oz can of chickpeas or 2 Cups

Drain, rinse & put chickpeas in a bowl.

Add 3 to 4 TBL mayo

Add your favorite tuna salad mix-ins

(ex: chopped celery stalk, chopped onion (scallion, shallot), tsp of mustard, tsp of brine from pickle jar (or pickled jalapeño) or squeeze of fresh lemon or lime.

Salt & pepper

¼ to ½ teaspoon paprika

or curry powder, cumin or chile powder, sprinkled in to taste.

Toasted bread, with or without lettuce and tomato.

 

[charley]

I have that one saved and am getting ready to make this one for our beach

trip where our vegan DGD will be with us. I will probably use it as a "hummus" for an appy.

ickpea salad pinwheels-hummus
GREDIENTS
- 2 15-ounce cans chickpeas drained and rinsed*
- 1 large avocado or 2 small avocados
- 1 jalapeño chopped
- 1/2 red onion chopped
- 1/4 cup mustard
- 1/4 cup vegan mayo--DD makes a killer one with dashews
- pepper to taste
- garlic salt to taste
- hot sauce to taste
- 2 large tortillas or wraps
- 2 handfuls baby spinach
INSTRUCTIONS
- Add the chickpeas to a bowl and mash with a fork. Add avocado and mash until the avocado is combined.
- Add in the jalapeño, red onion, mustard, vegan mayo, pepper, garlic salt and hot sauce. Stir to combine. Taste and adjust seasonings as needed. Place in the fridge for at least 30 minutes.**
- To assemble, spread an even layer of filling to the outer edges of each tortilla. Top half of the filling with spinach
- Starting at the end with spinach, tightly roll the tortillas up until you reach the other end. Use a sharp knife, and cut each wrap into 8 pieces.
- Serve right away or place in an air tight container in the fridge until ready to serve.

 

[Guest]

Looks good Marilyn- and try this one if you want another recipe-really tasty

I've made this a few times and like it:

“NO-TUNA” SALAD SANDWICH

For the salad:

15 oz can chickpeas, rinsed and drained
3 T tahini
1 tsp Dijon or spicy brown mustard
1 T maple syrup
1/2 c diced red onion
¼ c diced celery
¼ c diced pickle
1 T capers, drained and loosely chopped
Pinch each salt and pepper
1 T roasted unsalted sunflower seeds
(my additions: black olives, mashed avocado, Siracha sauce, garlic powder, veggie broth to thin)

Mash chickpeas in a mixing bowl with a fork, leaving only a few whole. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper and sunflower seeds. Mix to incorporate. Add chopped olives and mashed avocado, garlic powder and Siracha. Taste and adjust seasonings. Use veggie broth if it needs thinning.

For the sandwich: use whole wheat bread, romaine lettuce, sliced tomato and sliced red onion. Toast bread if desired.