Chickpea Sammies

Well…I hit a stumbling block in our un-processed world. It appears that fresh-baked bread is giving Kirk really bad gut aches and the culprit seems to be the yeast. It got worse when I opened a new bag of yeast (since I buy it in huge quantities from Costco). Every symptom he was having led back to intolerance of yeast. Oh yay. So if my yeast is a year old in the frig, not so bad. The worst is when our daily loaf doesn’t have proper cooling time and we eat lunch with warm bread.Staler yeast, maybe less whole wheat? Make the bread the night before? I don’t know….

To test it I went back to Dave’s Killer Bread and no tummy aches. Sigh. At least I can get a quality product but ya know…it messes up my goals! ;-) Until I can work around it I will get the Good Seed Light for the guys (it is the same as their regular bread but is a smaller loaf!)

Yesterday I made egg salad with organic eggs I sourced at the farmers market from a local farm. I hadn’t had an egg salad sandwich in years, if not a decade or more and I truly enjoyed it. It had SO much flavor. The eggs had bright yellow yolks and tasted so clean. Sure, they are $5 a dozen (ack!) but it was worth every bit!

Anyhow, our lunch today was a chickpea salad with provolone cheese. Crunchy and satisfying.

Chickpea Sandwiches

Ingredeints:

  • 15 ounce can chickpeas, rinsed and drained
  • 2 Tbsp dried onion (see notes)
  • 2 stalks celery, diced
  • 1 Tbsp mayonnaise
  • 1 Tbsp fresh lemon juice
  • 1 tsp dried dill weed
  • Fine sea salt and ground black pepper, to taste

Directions:

Cover the dried onions with ¼ cup cool water, let rehydrate for at least 30 minutes.

Mash the chickpeas in a mixing bowl, add the onions and remaining ingredients, stir to mix.

Serve on bread with cheese if desired.

Makes 4 sandwiches.

Note:

Why do I call for dried onion? Pretty simple. It doesn’t have the harsh “onion” flavor and smell that fresh does. In cold dishes I prefer it. Most grocery stores sell it in the spice aisle, I get mine at Costco – cheaper and fresher. 2 Tbsp soaked gives about half an average onion. And hey, no work either!

~Sarah

Chickpea & Green Pea Smash

A quick and vegan friendly sandwich filling. While I didn’t use any, a pinch of sweetener might be desired – or add fresh herbs chopped up. The pretty green color goes well with a hearty seed and nut filled bread.

Chickpea & Green Peas Smash

Ingredients:

  • 1½ – ¾ cups cooked chickpeas (garbanzo beans) or 1 15-ounce can, rinsed and drained
  • 1 cup frozen green peas, thawed (unsalted preferably)
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • ¼ tsp each sea salt and ground black pepper

Directions:

Add everything to a food processor, pulse until mostly smooth. Season to taste.

Use a sandwich filling or a dip. I served ours on Dave’s Killer Bread with a sprinkling of 2% mozzarella cheese in the middle.

Makes enough for 4 sandwiches.

~Sarah

Cranberry Pecan Chicken Salad Sammies

I was going through the cupboards yesterday and noticed we had a stockpile of canned chicken I had bought before our dietary conversion. Kirk asked for a hearty lunch today, chicken salad sandwiches sounded good. I’d rather we eat the food I bought and not wasting the money spent. And a little meat here and there keeps my husband a happy man.

Cranberry Pecan Chicken Sammies

Ingredients:

  • 12-13 ounce can chicken breast, drained
  • ¼ cup dried cranberries
  • ¼ cup raw pecans, finely chopped
  • ¼ cup ranch dressing
  • 2 Tbsp celery, diced (or 2 Tbsp dry celery flakes, rehydrated for 30 minutes in 2 Tbsp cool water and drained)
  • Bread

Directions:

Flake the chicken into a large mixing bowl, add everything and mix together. Serve on a hearty bread.

Makes 2-3 sammies.

~Sarah

Chicken Carrot Salad

Kirk and I had run some errands this morning and I was trying to think of a quick-lunch to feed us. I decide it was a good time to have a “meat” meal (one of the few we have every week) and that why not make a chicken salad? That is easy, quick and can make 3 large sandwiches out of a little meat.

Chicken Carrot Salad Sandwiches

Ingredients:

  • ½ cup finely grated carrots (about 3 skinny peeled and trimmed)
  • ¼ cup finely diced pecans (use a mini chopper)
  • ¼ cup low-fat sesame ginger dressing
  • 12 to 13 ounce can chicken breast, well-drained
  • lower fat mozzarella cheese, grated (about 3 ounces worth)
  • 6 slices favorite bread

Directions:

Mix the carrots, pecans and dressing together, shred the chicken with a fork and toss to combine. Let sit for 5 minutes for the flavors to meld.

Divide between 3 slices of the bread, sprinkle with the cheese, top with the remaining slices of bread/ Push down gently and cut each sandwich in half.

Serves 3.

~Sarah

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