Smashed Chickpea SaladSandwich – as kids, we were always presented with salad sandwiches. They must have been all the rage in the 90’s?! My dad would mix all sorts of spices in a TON of mayo and blended it with a PILE of celery, among other things. It must have been the crunch that he loved – me too actually. I’m not a huge fan of mayo (go figure), so this salad sandwich is mayo/oil free. As for spices, there is just something about THYME that pairs so well with the celery and chickpeas. This salad sandwich is easy, refreshing, light, and can be whipped up in 15mins. Gotta love that.
Bright & early tomorrow I’ll be on the road heading south for a couple days – off the grid/no reception. I wish everyone a safe and sun filled weekend – don’t forget the SPF!!
- 1 - 398ml can chickpeas, rinsed & drained
- 2 green onions, chopped *white & light green parts only
- 1 large fresh celery stalk, finely chopped
- 1 quarter med. red pepper, finely chopped
- 1 cup mixed deli sprouts
- 1/3 cup unsweetened almond milk or another nut milk
- 1/3 cup raw cashews
- 1/2 tbsp fresh lemon juice
- 1/2 tsp celery salt *or sea salt
- 1/4 tsp ground thyme
- 1/8 tsp marjoram
- arrowroot powder
- sea salt + pepper
In a bowl, add the chopped celery, red pepper, & green onions. Set aside.
Set aside 1/3cup of the drained chickpeas.
With the remaining chickpeas still in the strainer, sprinkle a little arrowroot powder over top. Gently give a little shake/toss so each chickpea is coated in the powder. Preheat the oven to 350*F and line a baking sheet with parchment paper. Pour the chickpeas onto the prepared baking sheet. Space apart the chickpeas the best you're able. Sprinkle with a pinch of sea salt + pepper.
Bake for about 10mins - chickpeas will appear dry. *Halfway through baking, carefully use your finger and palm to roll the chickpeas around on the baking sheet. This will separate any that are sticking together as well as pick up any loose sea salt + pepper. Remove from the oven. Use the backside of a fork to gently 'smash' down the chickpea to about a 1/2cm.
Add the 1/3cup chickpeas that were set aside along with the almond milk, raw cashews, lemon juice, celery salt, thyme, and marjoram - to a high speed blender. Blend on high until smooth.
In the bowl that was set aside with the chopped veggies, add the smashed chickpeas & seasoned chickpea/cashew cream. Gently fold until well combined. Add Smashed Chickpea Salad filling to your favourite bread and 'bottom' with mixed deli sprouts. Enjoy!
~I like to toast my sandwich bread until the edges are slightly burnt. This helps to prevent a soggy sandwich and adds another flavour factor. Yum.