Today is Race Day for my 2 cross-country runners, which means we spent the chilly morning soaking up sunshine and criss-crossing 2 local parks to watch them run. Go Sabercats! Go Evangels!
Lunchtime rolls around early since we get such an early start, so it's a great day for these nutritious (but light) Chickpea Salad Sandwiches. Recipe is below, though, heads up-- I don't measure much! Just toss in what you like and taste as you go!
Chickpea Salad
In a medium bowl:
1 can chickpeas, drained & rinsed
~1/4 cup jarred pepperoncinis
~1/2 a carrot, shredded
~1/4 yellow onion, finely diced
1/2 an avocado
Juice of 1/2 a lemon
1-2 T spicy mustard (or Dijon, if you don't like the heat)
1/2 T dried dill
1 clove garlic, pressed
1 stalk celery, finely diced
Salt & Pepper to taste
1/4 cup cashew cream (equal parts cashews and water, blended till smooth)
Using a potato masher, mash the mixture until you like the consistency (I smashed about half) and mix until all combined.
Serve on toasted bread of your choice with thinly sliced tomatoes and greens. Save the leftovers in a sealed container-- the flavors will settle as it sits in the fridge!
Happy Saturday, friends! Eat well.
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