Chickpea Salad

Chick pea salad sandwich

An acquaintance from the Climate Reality Project posted a photo essay depicting the process of making a “‘No-Tuna’ Salad Sandwich” on Instagram. I found the recipe on line and made the dish for lunch.

Mostly vegetarian, I long for food eaten at home with Mother. Because of over fishing, slavery in the Asian tuna business, and the negative impact of global warming on fish stocks there are plenty of reasons to eschew tuna and other seafood. If I don’t consume it, someone else will and that’s another problem of society on a long list of them.

The recipe produced a tasty meal, reminiscent of tuna sandwiches of my youth, but not. With a few tweaks the recipe will be a keeper.

Chickpea Salad (Modified from an original recipe by Dana Schultz)

Ingredients:

1 – 15 ounce can of chickpeas or 425 grams cooked, drained and rinsed
3 tablespoons tahini
1 teaspoon Dijon mustard
1 tablespoon honey
1/4 cup diced red onion
1/4 cup diced celery
1/4 cup diced dill pickle
1 teaspoon capers, drained
Salt and black pepper to taste

Preparation:

Mash the chick peas in a bowl, leaving the mash uneven with some peas left whole.

Add tahini, mustard, honey, red onion, celery, pickle, capers, salt and pepper and mix to incorporate. Adjust seasonings as needed.

Refrigerate to enable the flavors to meld together.

Scoop a generous amount on a slice of toasted bread and garnish with lettuce, tomato and Dijon mustard or as desired. Can also be used on crackers as a party appetizer.

Four sandwich-sized servings.

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1 Response to Chickpea Salad

  1. This sounds and looks great! Thanks for the recipe, Paul.

    Liked by 1 person

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