Where do you get your protein? I know I’ll never hear the end of it. One of my favorite sources:
Chickpeas, aka, garbanzo beans, are a dream come true for us herbivores. They are an abundant source of zinc, folate &, you guessed it, protein! They are also low in fat & very high in dietary fiber, plus a healthy source of carbohydrates. I enjoy them tossed into a green salad, used simmered with veggies curry dishes, or fried into fritters.
And now I have a new favorite way…
A recipe has been making it’s way around Pinterest & I wish I could say it was mine! Sometimes I file inspiring recipes away for later use, or sometimes I flag them with a “must make now” note. This was one of those recipes, & I think, is arguably one of the best sandwiches you’ll ever eat.
I followed the recipe from Two Peas & Their Pod, even honoring the suggestion of laboriously removing the chickpea’s outer skins. In place of cilantro, I used parsley, as that was what I had available, although I imagine the cilantro would make it that much better. I also added a few dashes of lemon pepper to the salad for extra seasoning. For the sandwich, I spread a light schmear of Vegenaise (‘cause that’s how I roll!) on Food for Life 7 Sprouted Grains bread, a layer of the chickpea-avo spread, then radish slices, & topped it off with a healthy bunch of spicy radish sprouts from Sun Grown Organics.
If you want to ease up on the amount of bread, I invite you to enjoy it open-faced “tartine” style!
The salad itself is both hearty & creamy, with a subtle heat from the onion, & freshness from the herbs & lime. Simple pleasures. After devouring the sandwich, & fighting off the Pug who insisted on sharing with me, I found myself dipping back into the leftovers.
I couldn’t resist. So I spooned the a few small scoops which I placed atop mini multigrain crackers. This would make for a great appetizer…
A perfect rainy day lunch & snack!