Chickpea Salad Pita Or Sandwich

Posted on
This is an adaptation from two recipes found in Jennifer McCann’s Vegan Lunch Box. Nutty & crunchy with lots of possible variations for additional nuts & dried fruits, while packed with protein & flavor.  A great plant based/vegan replacement for a chicken or tuna salad sandwich.

2 cans garbanzo beans – drained, with juices reserved
2 T. nutritional yeast
1 t. sea salt
2 T. coconut milk cream

Combine ingredients in a bowl & gently toss.
Bake on a silpat or parchment lined baking sheet at 425 for 25 minutes, stirring after 15 minutes.

Allow to cool.

1/2 – 3/4 c. reserved chickpea/garbanzo bean juice (commonly called aquafaba & used as egg white replacement)
2 T. toasted sesame seeds
1/2 cup toasted pecans
1/2 cup finely diced onion
1/3 cup chopped cilantro
1-2 T. diced jalapeno
1/2 t. salt (to taste)
1 T. nutritional yeast
1 t. dijon mustard
1/2 t. ground ginger
1-2 t. maple syrup (to taste)
1/8 t. nutmeg
1/4 t. smoked paprika or liquid smoke – to taste
1-2 T. vegan sour cream or plain yogurt

Place reserved bean juices into a bowl & beat with an electric mixer on high until the mixture reaches soft peaks (similar to egg whites). Mix in mustard, ginger, nutmeg, sesame seeds, salt & paprika to taste.

Combine roasted chick peas, pecans, sesame seeds, nutritional yeast & garbanzo bean juice mixture in food processor & process until garbanzos & pecans are coarsely broken.

Place mixture in medium bowl & mix in jalapeno, onion, & cilantro. Add sour cream/yogurt if needed to add moisture then add maple syrup & additional salt – to taste.

Serve in a pita, or as a sandwich with mixed greens, arugula, spinach, kale, avocado, tomato, sprouts etc. with lightly toasted wheat or sour dough bread.

Sunflower seeds
Dried Cranberries
Dried Blueberries
Tart dried cherries
Dill pickles (add a bit of pickle juice to the mixture too)

Source Recipe:

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *