Are you scratching your head wondering how in the world it’s September already, like I am? I feel like I’m having deja vu here, as I say this every month. But seriously, if you can figure out how/why time is flying so fast, please, do let me know.
Where were we? Oh yeah, a recipe.
I made this sandwich on a whim a few weeks ago, and knew it needed to be repeated + documented for your eating pleasure.
Where oh where to begin with this recipe?
It’s the epitome of simple + comforting. It’s perfect for a quick meal. I could pretty much eat it every single day.
It happened after another lazy Sunday in the house when I just didn’t feel like putting pants on and making myself look presentable to the outside world. This occurs more often than I care to admit (shhhhhh, our little secret.)
About mid-afternoon I was searching through the kitchen for something to eat and noticed a plethora of fresh onion & peppers left unused from our CSA.
Some sort of salad concoction was calling my name. Another no-lettuce salad it would have to be, as I didn’t have many greens leftover from the week.
+ chickpeas for protein
+ diced dill pickles for an irresistible crunch
+ colorful red & orange peppers for no reason at all
+ creamy Vegenaise for a tuna-salad like flavor/texture
Bam. The totally un-tuna salad.
Listen err, read closely, folks.
Because you are going to WANT this recipe. Actually, I think you NEED this recipe.
+ it’s no bake! Score! If your August has been anything like ours, you haven’t been turning the oven on lately…in fact, I have been totally avoiding it all summer long. Can we say stifling heat? Why yes, yes I think we can. September is long awaited ‘round here, my friends.
I think I remember chickpea salad sandwiches being pretty popular last year…why did it take me so long to make my own version? You’d think with my garbanzo bean addiction I would have made this eons ago. But somehow, that just didn’t happen.
I told you the chickpea recipes weren’t over. They probably won’t be any time soon. Or ever.
I personally ate half the batch straight out of the food processor without blinking an eye.
- 1.5 cups cooked chickpeas (or 1 15 oz can)
- 1/2 yellow onion, roughly chopped into large pieces
- 2 small sweet peppers of choice (I used 1 red + 1 orange)
- 2 small to medium sized dill pickles, quartered
- Juice of 1 small lemon
- 1 TBSP. Vegenaise of choice (I used grapeseed oil)
- 1/4 tsp. dried dill
- Freshly ground black pepper, to taste
- Sprinkle of Herbamare, to taste
- Drain and rinse chickpeas.
- Add all ingredients into a food processor. (Leave the veggies in larger chunks as the blade will do its job of dicing without you needing to prep much.)
- Pulse in 1 second bursts until desired texture is achieved. I probably processed for 10-15 seconds all together.
- Serve it in a pita, with crackers, on toast, or over a bed of greens. The choices are endless!
Gather all the goods…
Don’t forget to rinse your chickpeas!
Throw it all into the food processor – be sure to leave your veggies in big chunks! The blade will do all the work for you!
Pulse a few times and you’re done. It doesn’t take much, folks. Don’t process too long or you’ll end up with a mushy mess. Unless that’s what you’re going for, in which case have at it. I like to leave mine chunky for good texture.
Yummy yummy – GET IN MY TUMMY!
Somehow it tasted even better the next day, which makes it even more perfect for lunch!
Seriously guys, this is such a quick & easy recipe to whip up and to take to the office tomorrow. (Straight from the mouth of the world’s laziest lunch maker ever. EVER.)
Or, ya know, you could bring some to share at that Labor Day cookout tomorrow!
Well, I’m off to enjoy the last day of August!
Bring on autumn, baby!