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Sep 7

Chickpea Salad Sandwiches – college style

For the last two weeks or so since I started back at school, my default meal has been chickpea salad sandwiches.  The original recipe, taken from Fat Free Vegan is delicious, and I’m hoping, low-calorie enough so I can lose some of the weight I gained this past summer when I ate my way though New York.

Susan’s recipe is more involved than my recipe, because I barely have enough time to eat, much less make food to fulfill that purpose.  But it is delicious the way I make it too, and healthy enough that I can feel good about eating them every night.  I implore you to try the recipe, and if you do, tell me how you like it.

College-Style Chickpea Salad Sandwiches

2 14oz cans chickpeas, rinsed
1 12oz carton silken tofu, mashed well
2 tablespoons Veganaise (or mayo – but I never use mayo, I like the taste of the veganaise better)
1 tablespoon dijon or yellow mustard
1/2 teaspoon Old Bay Seafood seasoning* (or to taste)
1 tablespoon lemon juice
1 teaspoon soy sauce
1 small pack of the pre-diced celery in the produce section (as an alternative, I’ve used pre-diced fresh mirepoix mix in the same part of the produce section)
1/2 teaspoon thyme
2 tsp dried parsley
1/2 teaspoon paprika
generous grating of black pepper

Mash the chickpeas well with a potato masher. Add in the tofu and mash it into the chickpeas, until it’s creamy.  Mix in the remaining ingredients and season to taste. Refrigerate up to two weeks. I eat it with whole wheat bread and a leaf of green leaf lettuce.

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