Chickpea Salad Sandwiches

Maybe it’s the change of seasons and weather (today is chilly and rainy after a long stretch of Indian summer) but my mind is filled with big questions – everything from weighing the pros and cons of another round of house renovations to considering new professional projects and how to work adventurous travel into our lives. I’m curious to see where they all take us.

We made these sandwiches for Gray’s birthday party and have enjoyed them again since. They are good on buttered and toasted sprouted muffins as well as filled into warm pita pockets. I slice up tomatoes, cucumbers, thin red onion, and toss in arugula.

CHICKPEA SALAD SANDWICHES
Serves 4
From Super Natural Every Day

3 cups cooked chickpeas
1/3 cup chopped shallots
1/2 cup chopped celery
2 tablespoons chopped fresh dill
1 1/2 tablespoons Dijon-style mustard
2/3 cup plain whole milk yogurt
1/2 teaspoon sea salt, plus more if needed
1 lemon juiced and a bit of grated zest
Whole wheat rolls or pita bread
Vegetables for stuffing

(How sweet is Gray learning to talk with my mom’s help. The Martha’s Vineyard Striped Bass & Bluefish Derby is underway so a few gated beaches are unlocked. We’ll take it.)

1. Pulse two-thirds of the chickpeas in a food processor a few times, just enough to break them up. Transfer them to a large mixing bowl along with the remaining whole chickpeas. Stir in the shallot, celery, and dill.

2. In a small bowl, whisk together the mustard, yogurt, and salt. Toss the chickpeas with about two-thirds of the yogurt mixture. Add the lemon juice and zest and toss again. Have a taste and add more salt or lemon juice, if needed.

3. Spread a bit of the remaining yogurt across each piece of bread. Layer in sliced vegetables and chickpea salad.