Lunch Inspiration

September 19, 2017

The spa that I work at is incredibly lovely and we have the nicest cafe right next door. However, even if I wanted to buy lunch there everyday, my vegan choices are limited. Since I am frugal by nature and really do need a hearty lunch (massage therapy can burn a lot of calories), I need to bring my own lunch to work. Usually, on Sunday afternoon, I'll mix up a bowl of this chickpea salad. I adapted it from Vegan For Everybody, by America's Test Kitchen.

 

 

You really can't go wrong with anything they put out, can you? Each time I make it, I play with my "add in's". So feel free to follow your heart and taste buds while making this. You won't hurt my feelings. However, I do feel it's super delightful served on toasted sour dough bread. 

 

Chickpea Salad

 

2- 15 oz cans chickpeas, rinsed

1/2 cup vegan mayonnaise 

1 T lemon juice

1 T Balsamic vinegar

1 T Honey

salt and pepper

1/4 cup sweet pickle relish

2 T red onion, dice fine

1 scallion, chopped

1 tsp dill

1/4 cup raw sunflower seeds 

Flavored vegan mayo, (I used Just Chipotle Mayo)

 

In your food processor pulse chickpeas, mayonnaise, lemon juice, balsamic vinegar, salt and pepper until almost smooth. Leave it slightly chunky. Test the seasoning and if you are satisfied, transfer the mixture to a large bowl. 

 

Mix in the relish, onions, dill and sunflower seeds. Toast your bread and spread a thin layer of Chipotle Mayo on both slices. Spread as much of that chickpea goodness onto the bread that you think it will hold (and be real here, as much as you can hold also).

 

I ate mine with a side of kimchi.

 

 

A bite of kimchi and a bite of sour dough chickpea lusciousness and yuuummmmmmm.

 

 

 

Don't forget to dress it up with lettuce, sprouts, tomatoes...be creative.

 

 

Let me know what you came up with. 

 

 

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