Category Archives: Sandwiches

Chickpea Salad Sandwiches

I really wish I could have invented silly bands or rainbow looms, but alas, I only invent things like Chickpea Salad. And even then, I didn’t really invent it, of course. But today, I had the idea to make a mashed chickpea salad in the exact same style as my favorite chicken salad — with grapes and nuts/seeds and chickpeas instead of chicken. Because I sort of hate chicken and I can’t stand handling it. I much prefer legumes to chicken — with the exceptions of a good local, roasted chicken with mashed potatoes and gravy or a real fried chicken. Otherwise I find that it takes too much seasoning and work and sauce to make it good. Bacon and filet mignon do not have this problem. I will add that I don’t really like the turkey at Thanksgiving dinner that much either. Even after brining and doing dances to the moist and flavorful turkey gods, give me the sides and the gravy and I’m happy.

So, today I present Chickpea Salad. Have it on a sandwich. Or have it with a salad. Or eat it out of the bowl. And feel free to send me royalty checks.

Chickpea Salad Sandwiches

Makes about 3-4 cups of sandwich or salad filling

1 can of chickpeas (15 oz.), drained and rinsed
3-4 T mayonnaise (more or less depending on how you like it)
2 stalks celery, chopped
2-3 green onions, chopped
1/3 cup red grapes, quartered or chopped
2 T pumpkin seeds (or other nuts/seeds)
1 T lemon juice
Salt and Pepper to taste
Lightly toasted bread

1. In a medium bowl, mash chickpeas with a potato masher. Leave some mixed consistency, but not whole chickpeas.

2. Stir in mayo and remaining ingredients. Taste for seasoning and add more salt, pepper, or lemon juice if desired.

3. Serve on lightly toasted bread or place a scoop on a plate with a lightly dressed salad.

 

Fried Egg, Sriracha, Cream Cheese, and Spinach on Ciabatta

Two of my Facebook friends (and actual real life friends!) were virtually bantering back and forth about a sandwich a few months ago. I am uncertain if they made it up or got the idea from someone else, but as soon as I saw their pictures I knew I had to try it. (Who says pictures of what you are eating for dinner are annoying? Not me. As an aside, I think people who complain about the things other people post online are way more annoying. If people bug you that easily, unfriend or unfollow. You are probably not real life friends.)

Their take on the sandwich was slightly different, but I used what I had on hand and was immediately hooked. I believe they used a hearty, whole grain bread and raw spinach which I think would be equally delicious. So Carolyne and Stephanie, if you are reading, tell us the origins and give yourselves or someone else credit! Because this one is a winner. I could eat it every night.

Fried Egg, Sriracha, Cream Cheese, and Spinach on Ciabatta

Makes 2 sandwiches

2 Ciabatta Rolls
2 Eggs
1 Bag of Spinach, rinsed
1 Clove of Garlic, sliced
Cream Cheese
Sriracha
Olive Oil/Butter
Salt and Pepper

1. Split ciabatta rolls and drizzle with olive oil. Place cut side down in a sauté pan and grill slightly, until just lightly toasted. Remove rolls to a plate and set aside. (You can keep them warm if you like.)

2. Heat a bit of olive oil in a sauté pan and toast garlic lightly. Add spinach and cook until completely wilted and any residual water has cooked off. Season with salt and pepper while cooking. Set aside.

3. Heat a bit of butter in the sauté pan that you grilled rolls in (just to save another pan). Fry eggs until your desired doneness. Season with salt and pepper. (I like mine just slightly over easy with a very runny yolk.)

4. To assemble the sandwiches: Spread cream cheese on bottom roll. Top with Sriracha.(As much or as little as you like. I like a lot.) Place a pile of sautéed spinach on top of that. Top with fried egg and then the top roll. Devour it and make it three nights in a row.