Ah, the chicken salad sandwich...the quintessential savory, crunchy, tangy, perfectly satisfying lunchtime fare. I used to eat these delectable delicatessen staples daily, but had to bid them adieu when we chose the veg life (PS...I adore alliteration).
Being the (fill in an adjective here) person that I am, I wanted - neh, needed - to create the perfect vegetarian chicken salad sandwich. Hence, the Chick(en)Pea Salad Sandwich was born. The recipe that follows will give you nearly identical profiles of taste, tang, and texture to the original.
3 15 oz. cans of chickpeas, drained
Mayonnaise - the amount that makes you happiest
2 Tbls. Dijon Mustard
3 ribs celery, diced
2 large carrots, diced
1/2 small red onion, diced
4 Tbls. lemon juice
4 Tbls. white vinegar
1 1/2 tsp. dried oregano
Salt & Pepper to taste
100% Whole Wheat Bread (I prefer Natures Own brand because it has the lowest sugar and highest protein per slice that I've seen)
Put the chickpeas in a large bowl. With a potato masher (or fork if you don't have a potato masher), smash the chickpeas until about half of them are no longer whole. Add the rest of the ingredients to the bowl and stir to combine. Cover the bowl and stash it in the frig for as long as you can wait...at least 30 minutes please (it's actually better the next day though). Put your sensational savory salad on some whole grain toast and top with lettuce and tomato.
So there you have it...the perfect vegetarian replacement for the traditional chicken salad sandwich. This is a hearty meal with tons of protein and nutrients (and minus the toast, it's raw) that would satisfy even the meatiest of meat eaters. Give it a try and let me know what you think.
Bye for now,
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