Thursday, March 8, 2012

Curried Chickpea Salad Sandwich

Spring is coming!  There are some days I can feel it in the air.  Those are the days when all I want to do is ignore the housework and dinner prep and hang out at the park with my son.  Those are also the days when it's useful to have a couple of fast, easy meals to whip together at the last minute when we don't come back home until dinnertime.  This chickpea sandwich tastes just like its chicken alternative, but, you know, without the chicken.  And the thing about vegetarian meals?  They usually come together in a snap.

Curried Chickpea Salad Sandwich
Makes about 4 sandwiches

1 can (14 ounce) can chickpeas, drained and rinsed
1 stalk celery, diced
2 green onions, diced
3 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon curry powder
1/4 cup dried cranberries
salt and pepper, to taste
fresh bread, croissants, or pitas
lettuce leaves, optional

1) Pour chickpeas into a medium-sized mixing bowl and mash with a fork and the back of a large spoon until  desired consistency. 
2) Mix in celery, green onion, mayonnaise, lemon juice, curry powder, and cranberries.  Salt and pepper to taste.  Refrigerate for at least 1 hour, up to overnight.
3) Use mixture as filling for a sandwich or pita, garnishing with lettuce as desired.  Enjoy!

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