Chickpea Salad Sandwich

I love rediscovering childhood recipes. You know, those ones you ate so frequently as a kid that you seem to have temporarily blocked them from your memory. But then one day they somehow uncover themselves from the depths of your mind, and suddenly it’s like a breath of nostalgic fresh-air. Well, for me, this is one of those recipes. It’s a simple combination of ingredients that my mom could whip up in no time. Mom’s know to keep lots of these types of recipes on hand so they can quickly cure their children’s impatient, growling stomachs.

I too like to keep a lot of these kinds of recipes under my belt as I parent my own body. Which is one of the reasons I find myself so happily re-embracing this chickpea salad recipe today. High speed prep. times keep me from reaching for inferior snack foods when my stomach’s screaming to be fed. Always a plus. Also, this chickpea salad keeps well, perfect for when I need a quick lunch idea. Serve on whole grain bread, adding avocado for a touch of effortless decadence.

Chickpea Salad Sandwich

(Makes 2-3 sandwiches)

-2 cups chickpeas
-2 1/2 Tbsp. salsa
-3/4 tsp. cumin
-1 1/2 Tbsp. sesame tahini
-1 Tbsp. cilantro, minced
-Spinach, handful
-1 avocado, sliced
-Whole grain bread, toasted
-Vegenaise or Mayo
-Salt and pepper, to taste

Place chickpeas in a bowl with salsa, cumin, and sesame tahini. Use a potato masher or fork to mash ingredients together, leaving some chickpeas whole. Season with salt and pepper, to taste. Stir in cilantro.

Divide chickpea salad among slices of whole grain bread slathered with a thin layer of vegenaise/mayo. Top with spinach and avocado slices.