So as some of you may know, I am currently in school, although that will be quickly coming to an end! It is a bittersweet feeling. On one hand, I am ready to be a registered dietitian and see where that takes me, but on the other hand, I really like being a student. Now don't misunderstand me here. I don't like studying per say, but I love the schedule that school offers (no early morning classes for me, yay) and the fact that I get spring break, Christmas break, and best of all summer break!
Just the other week when the weather was finally feeling like spring, and the sun was out, I was walking to class in my own little world when I suddenly realized that I would soon be done with school life. Looking around at the cute little campus I got to call home for the last 2 years, I suddenly felt sad that it would be over soon.
If I can be honest here, school has always been a safe place from the "real world". I know we hear that a lot but seriously, the "real world" between undergrad and grad school was rough. I didn't know what I wanted to do, who I was outside of school, and if I could handle working a regular 9-5 office job. I know now a few more things now than I did back then, but I am still nervous about being in the "real world" again and outside the comforts of being in school.
On the other hand, I am ready to see my goals and dreams form into reality! I have a stronger sense of direction and that makes this go around a whole lot easier ( I hope! ).
Ok, ok...let's get to the recipe already!
I have been wanting to try this recipe out for a while. If you have ever ventured into the world of vegetarian or vegan recipes you probably saw one or two recipes that included chickpeas. I was a little skeptical, though, because people claimed chickpeas were a great replacement for tuna sandwiches. That's cool, except then I would find a recipe that claimed it's chickpea salad sandwich tasted just like a chicken salad sandwich. Hm...tuna and chicken? I mean I know everything kind of tastes like chicken (haha) but chickpea couldn't be that magical that it could taste like tuna in one recipe and like chicken in another!
Well, I finally decided to give it a try because I am a sucker for salad sandwiches. To me, it means throw whatever you want onto some bread and call it a meal! Turns out that chickpeas do make a good sandwich! However, the recipe, in my opinion, doesn't taste like tuna or chicken. That's because I think it is finally time that chickpeas get the credit they deserve! Can't a chickpea salad sandwich taste like, well chickpeas!? That's right everyone, this recipe tastes like a delicious chickpea salad sandwich because that is exactly what it tastes like!
Honestly, with the seasoning I used, it kind of reminded me of an egg salad sandwich but you didn't hear that from me! :)
Have you tried a chickpea salad sandwich before that claimed it would taste just like a tuna or chicken salad sandwich? If so, what did you think?
Prep time: 15minutes
Total time: 15 minutes
1 can of chickpeas, rinsed
1/2 tomato, diced
1/4 red onion, diced
1/2 red pepper, diced
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of Dill
1 tsp of cumin
1 tsp everything but bagel spice
1 tbsp of mayo (I used vegenaise, or like my boyfriend likes to call it...fakenaise)
salt/pepper to taste
baby spinach leaves
Drain & rinse the chickpeas before adding them to a small pot with enough water to cover them. Bring to a boil and then remove from heat. Once cooled, mash the chickpeas with a fork until you get the consistency you like. I like to keep it roughly mashed with a few whole pieces remaining.
Chop the tomato, red onion, red bell pepper, and avocado. Throw in a small bowl.
Add the chickpeas, spices, and mayo and mix well.
If you would this sandwich to be cool (the chickpeas may still be slightly warm from cooking) place in the fridge for about 15 minutes.
Otherwise, add a few baby spinaches to your favorite sliced bread (I like mine toasted!), top with the chickpea salad, and enjoy!
* I personally find that the flavors enhance wonderfully over the next few days so this can be made ahead or be great leftovers!