Dear Mr. Sunshine,
Welcome back. You’ve been missed! Now that you’re here, I want to spend every spare moment with you, and I certainly have no desire to hang out with Mr. Stove. Soooo, sandwiches for lunch it is!
Yes, I know sandwiches can be boring, but the zingy red onion, the crunchy cucumber, just-right seasonings, and the creamy mayo in this sandwich filling take the simple sandwich from ho-hum to oh-yum! And the chick peas – oh yes, the chick peas – they stuff a healthy dose of fiber and protein in between those slices of bread, making this sandwich a super filling, yet remarkably slimming lunch.
So thank you, Mr. Sunshine for showing your happy face, encouraging me to get outside again, and reminding me of how delicious lunchtime can be. But no more sunburns, ok?
Sincerely,
Jennifer
Dear Reader,
What’s your favorite, no-stove-needed, summertime food? I’d love to hear about it!
Here is my collection of no-cook recipes:
Happy almost-summer,
Jennifer
Chickpea Salad Sandwich
Prep
Total
Yield 3 to 4 servings
Made with a healthy serving of veggies and high-fiber garbanzo beans, this easy-to-prepare filling just may be the key to the perfect, healthy sandwich.
Ingredients
- 1 1/2 cups cooked chickpeas (garbanzo beans)
- 3/4 cup Skinny Mayo from my weight loss program (or you can use this Dill Dressing or this homemade Creamy Italian Dressing)
- 1 teaspoon granulated onion
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- 1/4 teaspoon celery salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon dried sage
- 1/2 teaspoon honey or agave nectar
- 1 stalk celery, diced small
- 1/4 cup finely-diced red or sweet onion
- 3 tablespoons finely diced cucumber – optional
- whole-grain bread
Instructions
- Place garbanzos in a large mixing bowl and lightly mash with a fork or a potato masher or lightly chop using a food processor. (Don’t mash them too much; you want some large pieces.)
- Add remaining ingredients and mix well.
- Chill. Serve on whole-grain bread with lettuce and sliced tomatoes.
I have made this for years and lately I found a way to spice it up by adding half of a sheet of nori (blended in vitamix with cover ON) and also powdered kelp, and red bell peppers in tiny dice.
Oh, that sounds good! Very good! Thanks for the tip. 🙂
This looks good. We eat a lot of quinoa salad in the summer. I guess that doesn’t really count as no-stove needed, but I cook a potful and use it all week.
Hi Shelley,
That’s a great idea! A big bowl of quinoa in the frig at the beginning of the week can be the base for quinoa salad, quinoa patties, and lots of other delicious meals during the week.
That Chickpea Salad sandwich looks amazing…and is perfect for me because I am lactose intolerant.
Thanks for great recipies <3
Lisa
Fresh garlic sounds wonderful, Lisa!
I just made this sandwich (minus the cucumbers and agave) and I am eating it right now. It is delicious!!!!! I’ve been vegan for five years and I never found anything that took the place of tuna salad or egg salad, but this sandwich did it. My husband who is a meat eater loved it too. I was never fond of chickpeas before today. But after cooking them myself in the pressure cooker, I am now in love. Thanks for the recipe. I will be making this over and over again.
That’s so good to hear!
Glad you discovered the deliciousness of chickpeas 🙂 There’s just no comparison between tender pressure cooker or crock pot-cooked beans and canned beans.
Thanks for your comment.
What a good breakefast it was 🙂 mmmmm
This looks amazing! I was wondering if I could just leave out the mayo completely? Would it still taste the same? I don’t have a blender, so I can’t make the dressing that you suggested as a substitute.
Hi Casey,
I think the Chickpea Salad Sandwich would be quite dry and lack some flavor without the dressing. If you don’t have a blender, I suggest making another type of sandwich like this Greek Veggie Pita … or if you have a food processor you could make this this White Bean Garlic Dip .
Jennifer
I loved this sandwich & agree with one of the other commenters above, Nicole that this sandwich is a perfect sub for tuna salad. I’m not vegan, just vegetarian but this was even enjoyed by my husband the house carnivore! And if you can please him you have a winner!
I’ve made this twice now, the second time adding just a touch more sweet onion to mine but otherwise it was perfect to my taste just the way it is!
I consider that the ultimate compliment when it makes even the meat-eaters happy! : )
I’m glad you liked it, Ginger. Thank you for your comment.
How do i get a recipe for the bread in this picture i tasted it at your seminar and i love it
Hi Linda,
I can give you the recipe when I see you.
thank you Jennifer I very much appreciate it
I you would include a print button as I frequently want to include some of the tweaks from readers comments I the making of your recipes and I like to take hard copies of the recipes with me to the store to shop with. I know I can read it from my phone or IPad but that is a nuisance to me t the store because I am continually hitting the button on my phone or IPad to keep the screen lit so I can read the ingredients and the tweaks while I shop. Just my comment and thank you, in advance, if you decide to include a print button.
Why do you say you won’t eat mushroom because it’s a fungus, but have multiple recipes with bread/breadcrumbs etc? It’s made using fungus too…
Hi Christine,
I am sending you an email with my response since the question isn’t related to this post, and I don’t want to distract from the purpose of my website by making it an anti-mushroom site : ) Unfortunately, my one small comment that I personally choose to not eat mushrooms has sparked so many emails in my inbox that I’m concerned it’s beginning to eclipse the reason for this website – which is to help people eat healthy.
Thanks for understanding,
Jennifer