This recipe is based on one from The Kripalu Cookbook and has been in my mother's repertoire for 15 years. My mother is decidedly not a vegetarian, which attests to just how good this sandwich spread is! So give it a try next time you want something just a little different. It comes together in minutes, even if you go the unplugged route.
Chickpea of the Sea Sandwichadapted from The Kripalu Cookbook. Makes 2 to 4 sandwiches
1 15-ounce can chickpeas, drained and rinsed
1/4 cup mayonnaise
1 tablespoon whole grain mustard
1 1/2 tablespoons umeboshi vinegar
2 teaspoons celery seeds
1/4 cup chopped celery, from about one rib
2 tablespoons sliced scallions, from about about two scallions
Pinch cayenne pepper, optional
Freshly ground black pepper
a pinch of cayenne pepper (optional)
Whole grain or artisan-style bread, to serve
Lettuce leaves, washed and dried well, to serve
Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop. Add remaining ingredients and pulse two or three times more to incorporate.
Lay out the bread and place the lettuce leaves on two slices. Spoon on the Chickpea of the Sea and top with the other slice of bread. Cut in half and enjoy!
Use vegan mayo or a vinaigrette in place of the mayonnaise. (Try one of these two vegan mayonnaise recipes.)
Place the drained chickpeas in a bowl and mash slightly with a fork. Add remaining ingredients and stir until combined. You may want to chop the celery and onions a little finer for this version, since they won't be getting an additional chop in the processor.
Related: Another Reason Not to Eat Tuna?
(Images: Faith Durand)
Originally published April 14, 2010.