Janice A. Oliveri, MD
Isa Chandra Moskowitz thinks chickpeas taste a little like tuna fish. She makes this recipe from her new cookbook, "Isa Does It," and uses it for sandwiches and salads on a weekly basis. No meat? No eggs? No problem!
Ingredients (makes 6 sandwiches)
1 can (15 ounces) chickpeas, rinsed and drained (1 ½ cups)
1 large carrot, peeled
1 rib celery, leaves removed
¼ medium white onion
½ cup sunflower seeds
1/3 cup vegan mayo
1 tsp apple cider vinegar or fresh lemon juice
1 tbsp kelp or dulse flakes (optional)
¼ tsp salt
Freshly ground black pepper
12 slices whole-wheat bread, toasted
Lettuce, sliced tomato and/or sprouts for topping (optional)
Directions
Use a mini potato masher or a strong fork to mash the chickpeas in a large bowl.
They should retain some of their texture and not appear pureed.
On a cutting board, finely chop the carrot, celery and onion into just about pea-size pieces.
Add the veggies to the mashed chickpeas and mix until combined.
Spread the sunflower seeds in a single layer on the cutting board and chop roughly. Add them to the bowl.
Add the mayo, vinegar, seaweed flakes (if desired), salt and pepper, and mix well.
Taste for seasoning.
Use to make sandwiches with the bread, including optional toppings as desired.
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