The last time I was at the B&D, I found bags of dried chickpeas and black beans for 30 cents each. ORGANIC. What would you have done? I went crazy. I don't know how many I took, but I had to store them in the garage in a bag.
The other day Garrett was begging me for a chickpea salad sandwich. This kid is not even vegetarian (although I think he will be one day; he gets really upset when we see the meat at the grocery store). I told him I was out of canned chickpeas, and his reply was, "Well then I'm not eating ANYTHING for supper!"
Wow! I pulled out a bag of dry chickpeas and soaked them overnight. Yesterday I cooked them a while and I got enough for a large batch of chickpea salad, and two freezer bags full for some other time. All organic, all for 30 cents. Am I awesome, or what?
Today I made the chickpea salad, and we had sandwiches for supper with fresh spinach and alfalfa sprouts. The kids insist on the sprouts. Well, not Drew, he wouldn't eat a sprout if his life depended on it. But at least there is hope for the other two.
This is the recipe that I use for these unbelievable sandwiches. It's not my own recipe.
1 can or 2 cups cooked chickpeas, mashed
1/4 cup vegan mayo
1 large dill pickle, chopped
1-2 green onions, chopped (or red onion)
1 tsp tamari or soy sauce
1 tbsp nutritional yeast
black pepper to taste
Mix it up. Pile it high one some good whole wheat bread, with spinach and sprouts. Eat the rest of it with a fork right out of the mixing bowl. Blog about how awesome it is. Talk about it until people are sick of hearing about it.
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