
We made these sandwiches for Gray's birthday party and have enjoyed them again since. They are good on buttered and toasted sprouted muffins as well as filled into warm pita pockets. I slice up tomatoes, cucumbers, thin red onion, and toss in arugula.
Chickpea Salad Sandwiches
Serves 4
From Super Natural Every Day
3 cups cooked chickpeas
1/3 cup chopped shallots
1/2 cup chopped celery
2 tablespoons chopped fresh dill
1 1/2 tablespoons Dijon-style mustard
2/3 cup plain whole milk yogurt
1/2 teaspoon sea salt, plus more if needed
1 lemon juiced and a bit of grated zest
Whole wheat rolls or pita bread
Vegetables for stuffing
(How sweet is Gray learning to talk with my mom's help. The Martha's Vineyard Striped Bass & Bluefish Derby is underway so a few gated beaches are unlocked. We'll take it.)
1. Pulse two-thirds of the chickpeas in a food processor a few times, just enough to break them up. Transfer them to a large mixing bowl along with the remaining whole chickpeas. Stir in the shallot, celery, and dill.
2. In a small bowl, whisk together the mustard, yogurt, and salt. Toss the chickpeas with about two-thirds of the yogurt mixture. Add the lemon juice and zest and toss again. Have a taste and add more salt or lemon juice, if needed.
3. Spread a bit of the remaining yogurt across each piece of bread. Layer in sliced vegetables and chickpea salad.
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