So I’m kind of in a chickpea mood lately, don’t ask me why!
That’s all. There’s no excusing that I’ve been eating them *at least* 4 times a week, in various forms. I’ve made my curried chickpea salad 3 times in the past month alone! And countless batches of roasted chickpeas – though that’s Kevin’s fault more than mine. For a self proclaimed bean hater, I’m flabbergasted at how many roasted chickpeas he can eat.
This recipe is a spin on simple egg salad, but instead of having to cook eggs and make that mess, I took the awfully delicious and also very lazy way out. Trust me, though, it’s much quicker, and way easier to open a can of chickpeas, rinse and drain than it is to steam eggs! I think I’m on to something here!
I changed this recipe a bit, because I like to mess with things that are good! Ha! I used my own homemade spicy dill pickles – they are just like dill pickles but when I pickled them, I added crushed pepper flakes – just like I did with my spicy dill carrots. (Which, if I may take a moment to brag, are fantastic!!) The spicy dills are incredible in this recipe – they give a bit of zip, but also pack the pickle flavour we know and love!
I also served it on my fresh, homemade bread sliced thick- because is there any other way to have a sammy? I think not.
HERE’S WHY IT’S HEALTHY
Not only do chickpeas boast a high protein content, but they also contain all the essential amino acids. Chickpeas have a good amount of calcium, iron, potassium, and phosphorus, and are very rich in B vitamins.
Leafy greens are among the richest in nutrients of all vegetables! They are high in Vitamins A&C, as well as magnesium, iron, and potassium. Calcium and folic acid are also abundant in leafy greens.
Spicy Dilly Chickpea Salad Sandwich
- 1 can no salt added chickpeas rinsed and drained
- 1/2 cup diced spicy dill pickles
- 1/2 cup diced red onion
- 1/4 cup vegan mayo
- 1/2 tsp dried dill
- salt and pepper to taste
- 2 slices of your favourite bread
- 1/2 cup peppery baby greens
Lightly mash the chickpeas in a medium sized bowl.
Add pickled, onion, mayo, and dill and stir well to combine. Salt and pepper to taste.
Spread on your favourite bread - I used my homemade bread.
Generously top with a layer of peppery baby greens.
This salad keeps in the fridge for 3-4 days (if it will last that long!)