My dearest Ladies,
Summer is in full swing and the heat is on… even in Paris! I’m here on my own for a few days to visit with my good friends Brechtje, Gwen and Renate, who are all in town. It’s wonderful being able to catch up with my girlfriends. It’s like no time has passed at all, you know? Even though we all live in different countries, the conversation picks up right where it left off. The mark of true friendship if you ask me.
When I’m not in Paris yapping away with the girls over too many glasses of wine, I’m working from home in Herblay. It’s very quiet here as mom, dad and Lucy are in Milos (lucky devils!). I don’t know about you but I find it harder to get excited about cooking for 1, so my meals here have tended to be simple and quick to prepare. Case in point, a couple of days ago I whipped up some of my tasty chickpea salad sandwiches. They were bursting with flavor and healthy to boot. I thought you might enjoy the recipe, so here it is.
This type of recipe is generally touted as a vegan substitute for tuna salad sandwiches, but I think that’s doing it a disservice. In my opinion, chickpea salad sandwiches stand on their own two feet and are absolutely delicious in their own right. The possibilities for mix-ins are endless. Experiment and see what you like best and let me know what you think.
Makes 4 sandwiches
For the chickpea salad filling
- 2 cups cooked chickpeas
- 1/3 cup green pepper, finely chopped
- 1/4 cup green olives, finely chopped
- 2 tablespoons capers, chopped
- 2 tablespoons chives, finely chopped
- 1 tablespoon mayonnaise or veganaise
- 1 1/2 teaspoons grainy mustard
For the sandwiches
- 8 slices of multi-grain bread
- 3 tomatoes, sliced
- 2-3 cups of mixed greens / salad
In a medium bowl, mash chickpeas. You’re not looking to make a paste, just to achieve a nice crumbly consistency. Then add remaining chickpea salad filling ingredients and mix well. Salt and pepper to taste.
Toast the bread slices. Then build your sandwiches: chickpea salad filling first, then tomatoes, and finish with the salad.
Serve and enjoy. Personally, I think this sandwich goes beautifully with a crisp gazpacho.