Greetings from Florida! I can’t even begin to express how nice it is to be totally checked out of reality for the week. No work, no hustle and bustle, no mass transit. It’s just sun, sand, and relaxation here in Boca Grande, Florida. I’ve been coming to Boca Grande since I was a tot. It’s so nice to be somewhere so familiar, yet so far from my normal day to day life.
My first full day on the island gave me a chance to experiment with one of my favorite lunches, creamy chickpea salad sandwiches. My most basic version of chickpea salad mimics the flavors of my former favorite chicken salad, made with fresh tarragon, yogurt, and a touch of mayo. I then pile it on bread, topping it simply with lettuce and tomato (click here for recipe). This new Mediterranean rendition is flavored with fresh dill and bright lemon, and it’s topped with salty feta and a variety of peppers. Talk about a light and nutritious lunch that’s perfect for spring.
Although I meant for this salad to be rated in sandwich form using hearty sprouted grain bread, I always like to think of ways to make my recipes more versatile. To cut the carbs or nix the gluten, this creamy chickpea salad would be delicious as a lettuce wrap filling or on top of a Greek-style veggie salad. This would also be a good salad for stuffing into slider rolls, great for warm weather gatherings by the pool or on the patio.
OK, that’s all for now. I gotta unplug and get back enjoying my ocean view. Happy Spring!
Mediterranean Chickpea Salad Sandwiches with Feta & Peppers
Serves: 2-4* Start to Finish: 15 minutes
1 can Organic Chickpeas
1/4 cup plain low-fat Greek Yogurt
1 tablespoon Mayo
1/3 cup diced Celery
1/4 cup Diced Scallions
1/4-1/3 cup chopped Fresh Dill
2 teaspoons Fresh Lemon Juice
For Sandwich Assembly:
Red Bell Pepper slices
Banana Peppers or Pepperoncini Peppers
Sandwich Bread (like Ezekiel brand)
Drain and rinse chickpeas. In a medium size bowl, use a fork or pastry cutter to crush the chickpeas. You’re looking for a coarse texture (see pics). Add the rest of the ingredients, yogurt through pepper. Add dill, salt and pepper to taste, I used 1/3 cup of dill, 3/4 tsp salt and 1/8 tsp pepper. Mix until well combined.
To assemble sandwiches, divide chickpea mixture onto bread slices. Top each sandwich with feta cheese, sliced bell peppers and Pepperoncini peppers. Top each sandwich with a second slice of bread.
*each batch makes enough for 2-4 sandwiches, depending on how high you pile the salad. I made 2 sandwiches, but they were piled very high and could’ve been divided between 4 sandwiches easily.
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