Monday, June 15, 2015

smashed garbanzo salad sandwiches

Lunch time can be a repetitive time. The same veggie wrap as yesterday? Break the boredom with this easy sandwich alternative that can be prepared ahead of time and ready for the whole week. It's also so adaptable! Try it with different veggies and curry spices, or kalamata olives, basil, and tomato for an Italian twist.

This isn't one of my recipes though... The original recipe is from the brilliant simple veganista. I have made all of her chickpea salads and they all make for a great lunch! I made these sandwiches two weeks ago too! Tom and I have just moved to Oahu and are living out of our suit cases in a tiny studio and I made these right before we moved out of our place on Maui. I probably won't be creating anything of my own in the kitchen for a little while because we don't move into our own place until July first. Until then, I am trying to eat healthy on the go and improvising with the little space that we have. Good thing there is endless surf, a great hill to run up, and I just got a bike to trek around the city! Summer of fitness here I come!

Chickpeas, or garbanzo beans, are packed with protein and fiber to keep you fuller longer. Paired with whole grain bread and fresh veggies, this turns into a complete meal!

smashed garbanzo salad
  • 1 can garbanzo beans, drained and rinsed
  • 1 carrot, grated
  • 1 celery stick, chopped
  • 1 Tbsp tahini
  • 1 tsp dijon mustard
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • 1 tsp lemon or lime juice
  • salt and pepper to taste

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