Anyway, my laziness has led me to whip up all of the no-cooking-required recipes I can (which equates to about one per week these days). And when I was looking for a way to use up leftover chickpeas recently, these hot weather-friendly sandwiches were born.
This recipe is completely customizable, depending on what you like in your sandwiches. And if you have a 15-ounce can of chickpeas lying around, you can still use that with the ingredients below (it won't make much of a difference in terms of flavor/texture). But whatever you do...just make these. I promise you'll like them.
Spicy Chickpea Salad Sandwiches
-1 1/2 cups chickpeas, drained and rinsed
-2 tablespoons Trader Joe's Wasabi Mayonnaise (or whatever mayonnaise you prefer)
-1 tablespoon diced dill pickles
-Salt and black pepper
-4 slices good bread (I used Dave's Killer Bread Powerseed)
-2 slices Havarti cheese (or whatever cheese you prefer)
-1/2 avocado, sliced
1.) In a food processor, pulse chickpeas until slightly mashed, but not pureed (you want some texture; not hummus). You can also mash the chickpeas with a fork, if you don't have a food processor.
2.) Transfer chickpeas to a small bowl. Stir in the mayonnaise and dill pickles; season with salt and black pepper.
3.) Toast the bread lightly, with a slice of cheese on two of the slices of bread, to let it melt. Lightly smash 1/4 of the avocado evenly on two slices of bread. Scoop the chickpea mixture evenly over the avocado (you may have some leftover, depending on how full you want your sandwiches). Layer as you wish with additional ingredients (I added tomato, arugula, and a drizzle of Dijon).
This really is a great alternative to tuna, or even egg salad (although, I do love a good egg salad). This here is protein-packed and not drenched in mayonnaise, so you can feel full without any of the guilt.
Now...make a batch of these, get outside, and go enjoy the rest of your summer!