Sunday, June 16, 2013

Vegan Chickpea Cherry Salad Sandwich

Amp up picnics with this easy to make salad sandwich.
On a lovely sun shining day, scheduled rainy, thunderous day is placed on hold (thank you, Mother Nature). Perfect for an outing, small wicker picnic basket desired a unique flare next to sliced fruits, carrot sticks, and bottled water. I knew something special had to nestle between bread slices- a quick and easy something to whip up.
My new summer motto came to mind- for a yummy sandwich idea always look no further than the grand chickpea. While this versatile little golden bulb of enticing possibility makes for a tender, meaty base- tahini and lemon juice bring creamy acidity, celery adds crunch, and dried cherries make for a sweet, chewy delight. In a savory, textured salad that mimics egg or tuna, it can be eaten with or without bread. 
However, I made the mistake of not chopping spinach. That would be a splendid idea- if to keep from gobbling big spinach leaves in front of random people and possibly having green catastrophe stuck between each tooth.
One must retain modesty when eating flavorful sandwiches such as this. :)

Vegan Chickpea Cherry Salad Ingredients and Preparation

1 16 oz can chickpeas, drained
1/3 cup tahini
1/4 cup dried cherries
1 celery stalk, finely diced
1 cup spinach
2 tablespoon lemon juice
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
pinch of paprika

Chop and grind chickpeas in a blender.
Stir in tahini.
Don't make this too smooth- leave in chunks before it turns to hummus!

Bring mixture into a bowl- add celery, spinach, lemon juice, salt, and black pepper.
Stir in dried cherries.
And here it is- spread between two slices of bread!

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