Tuesday, June 12, 2012
Chickpea Salad Sandwich
Sounds a bit weird, eh? But trust me it's oh-so-good. Just the kind of super healthy snack I've been craving lately.
Adapted from Smitten Kitchen
1 can of chickpeas (or about 2 cups of cooked beans)
tablespoon or two of chopped red or green onion
tablespoon or two of minced fresh flat leaf parsley
couple kalamata olives, pitted and chopped
splash of olive oil
salt & pepper
zest and juice of 1/2 lemon
Using the back of a fork smash beans and combine ingredients. Taste and adjust seasoning.
Leftovers will last a few days in your fridge.
I built this into a sandwich with some sliced cucumber, some leafy greens, roasted red pepper and some tahini dressing (made of tahini, lemon juice, minced garlic and a bit of hot water to thin it out) spread on a sesame seed bun.