Chickpea Salad Sandwich

Hey everyone!  Sorry I’ve been M.I.A. lately!  Had a busy week and even got to go down to sunny Florida!  Rob got me tickets to see Collective Soul (my favorite band) for my birthday!!!  It was a great time!

A Chickpea Salad Sandwich is a tasty replacement for an Egg Salad Sandwich

Here’s a nice light lunchtime recommendation if you are looking for something quick and delicious!  And a brilliant way to include some sea veggies (Dulse) sprinkled into the mix!  But first, let’s take a look at the benefits this meal has to offer.

Dulse is a sea vegetable that I love to buy as a sprinkle, like salt or pepper.  It’s great quality of amino acids and omega fats are helpful in making proteins and optimizing function of the nervous system, memory and the cardiac systems.  It’s also a good source of iron.

Celery is cruciferous vegetable who features a knack for lowering blood pressure and helping the kidneys and liver function better.  It’s also helpful at building immunity and is a great “bone food”.

Garbanzo beans (chickpeas)  are so easy to use and fun to eat.  They contain protein to keep you full and fiber to keep things movin’ down there in Colon Land.

Today I added cucumber slices to my sandwich.  I think I’ve been craving some major hydration the past couple days.  What a great idea to include some cucumber!  This is one of the most hyrdrating foods which is also good for the blood and spleen.

So all you need to make the sandwich is:

Rye bread (I use French Meadow Organic, the 100% Rye Bread with Sunflower Seeds)

1 can of Garbanzos, drained and rinsed well

2 stalks of celery, sliced in half lengthwise then chopped

1/2 small white or yellow onion, chopped finely

3 T. Eggless Mayo

1 teaspoon Dulse

Sea salt and pepper, to taste

Cucumber slices (optional)

1) Start by using a medium sized mixing bowl.  Drain and rinse the can of chickpeas.

2) Using a pastry blender (or a fork but this might take longer) mush the chickpeas.

3) Clean the celery and chop it.  Add to the mushed chickpeas.

4) Chop the onion and add that in.

5) Stir in the Follow Your Heart Eggless Mayonnaise.

6) Sprinkle in the salt, pepper and dulse.  Stir well.

7) Toast the rye bread lightly for a delicate crunch, this is the way I like to eat this sandwich.

Cut about 10 cucumber slices and place on one slice of bread.

9) Simply scoop about 1/4 cup of the Chickpea Salad on top of the cucumber slices and place the other piece of bread on top and cut in half!  Presto, you’re done!

Packing it for lunch?  I recommend wrapping in tin foil first, that way the contents don’t spill out everywhere!  Hope you enjoy this as much as I do!

Per sandwich:

Protein: about  8 grams

Fiber: 8.5 grams