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Mashed Chickpea Sandwiches Makes 4

This is a nice easy mixture to throw together. Perfect for lunch as it packs a nice protein punch to keep you going throughout the day. These sandwiches would also pair well with a light soup to create a dinner. I made a couple of minor adjustments from the original recipe. There were a couple of tablespoons of mayo involved, which I gave the boot because I am not a fan. I also opted to add in lemon zest for an additional zip, used sprouted grain bread instead of pitas, and radish sprouts instead of lettuce.

INGREDIENTS

2 garlic cloves, minced

1/2 cup plain fat-free Greek yogurt

zest of 1 small lemon

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1 (15-ounce) can no-salt-added chickpeas, rinsed and drained

1/2 cup diced peeled English cucumber

1 tablespoon chopped fresh dill

1 carrot, shredded

freshly ground black pepper to taste

4 slices sprouted grain bread

2 small handfuls of radish sprouts

INSTRUCTIONS

Step One: Combine garlic, yogurt, lemon zest, lemon juice, salt, and chickpeas in a medium bowl; mash with a potato masher or fork until almost smooth or to desired consistency. Stir in cucumber, dill, and carrot. Season with pepper to taste.

Step Two: Prepare sandwiches, using approximately 1/2 cup of mixture for each sandwich. Top with radish sprouts.

davebeingdave:

hanimcooks:

Salad In A Jar.

Salad in a jar recipe - good idea for work. As long as dressing and lettuce do not touch in the jar, they can be made 5 days in advance while staying fresh with the lid screwed tight.

Genius.

This falls under the category of “Why didn’t I think of that!” I love it!