A hearty sandwich: Chickpea Salad
I had started eating fish about once a week when I began doing more serious workouts. I thought I needed more protein in my diet if I was expending more energy.
Not true.
There is enough protein in a can of beans to fuel my workouts. Of course, tuna has more. But, an ounce of chickpeas has 11 g of protein, (And who eats only one ounce at a time?)
So, this is my new go-to replacement for a tuna sandwich on the run. It's protein-y and delish. I haven't missed the tuna one bit once I tried this. It doesn't taste like tuna, but it fills the position even better than the fish.
Chickpea Salad Sandwiches
Makes 2 sandwiches
- 1 15-ounce of can chickpeas (1.5 cups, if you[ve cooked them from dry)
- 1 rib of celery
- 3 scallions
- 1 to 2 tablespoons of mayonnaise, or mayo substiture
- 1 tablespoon of lemon juice
- 1 teaspoon of celery seed
- Kosher salt and fresh ground pepper, to taste
- 4 slices bread
- Lettuce, spring greens mix, or sprouts
- Hummus
- Thinly slice the celery and the scallions.
- Drain and rinse the chickpeas and then smash them with a potato masher or a fork.
- Mix the chickpeas with the celery, the scallions, mayonnaise, lemon juice, and celery seed. Add about 1/4 teaspoon of kosher salt and fresh ground pepper to taste.
- Spread the bread with hummus. Top the sandwich with lettuce or greens and chickpea spread.
