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Friday, June 13, 2014

Dilly Chickpea Salad Sandwiches

Because it's picnic time!!!

 I love going on picnics.  There's something so magical about sitting outside, eating sandwiches and drinking wine with someone you're sweet on.  [As long is it isn't too hot, too cold, too buggy, too humid, too windy, too rainy, too early, too late, or marred by any other inconvenience that may be accompanied by "enjoying the great outdoors".]  Lucky for me, I've found a new picnic partner (and the weather was perfect!), so we set off for an evening of sandwiches, salad, cabernet, and good conversation by the lake.

I insisted on offered to make the meal, since I'm a total control freak I had a few good picnic ideas rolling around in the ol' noggin.  Of course my go-to sandwich is chickpea salad.  I changed it up a bit to taste more like a chickpea melt I've had at a restaurant in Grand Rapids that is absolutely to die for (the sandwich and the restaurant, actually).  This meant no pickle relish, fresh herbs, a bit more mayo [Side note: have you ever noticed that most summer salads are made with mayo?  Potato salad, egg salad, tuna salad... other salads.  I'm gonna have to come up with an alternative at some point.  One can only consume so much mayo before jeopardizing one's "girlish figure."].  But really it's very simple and absolutely delicious.  I was also going to post the quinoa salad I made, but, to be honest, it was only OK.  I may tweak the recipe later this summer and share it after I get the flavors and measurements right.  So for now, try out this creamy, dilly sandwich and I promise you'll fall in love.

15 oz can chickpeas, drained and rinsed
1/2 cup diced onion
1/2 cup diced celery
2 Tbsp chopped fresh dill weed
1/2 cup vegan mayonnaise (I used Vegenaise original...though I could have gone with the low-fat)
3 Tbsp honey mustard
1 Tbsp red wine vinegar
1/4 tsp paprika
Salt and pepper
12 slices multi-grain bread
Romaine lettuce

In a large bowl, mash the chickpeas with a potato masher or a fork until all beans are broken up. Add onion, celery, and dill.  Stir in the mayo, mustard, and vinegar, and mix well.  Sprinkle with paprika and season with salt and pepper, to taste.
*Divide the chickpea salad among six slices of bread.  Top with a leaf of Romaine and another slice of bread.
Serves 6.  (Or two hungry people with leftovers for the week.)

*Let's get serious, I know y'all know how to assemble a friggin' sandwich.  But I also posted this recipe to a contest, and sometimes readers just want you to spell everything out for them.  It's whatever.

Oh yeah, and here are some bonus pics of my picnic view.  I love love love Lake Michigan.

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