Chickpea Salad Sandwich Recipe | Lunch in under 15 Mins

I used to love tuna sandwiches with mayo, diced eggs, onion, salt & black pepper.

Since starting this journey, chickpea sandwiches have been an amazing replacement.

If you need a really simple lunch this week, this sandwich with a fresh fruit and vegetable is perfect. My kids love it! It takes me about 10 minutes to put this meal together. Plus, it's delicious and filling.

Instead of using conventional mayonnaise (who contains eggs), you can use Vegenaise or Just Mayo (my new fave) to replace it. I also found a recipe on Fablunch if you prefer to make a homemade version of mayo. 

Because I'm random...

Remember this episode of Martin? The one when Ms. Geri threw his last meal on the floor in the bus station and declared....

Let me know what you think once you try the recipe

Chickpea salad sandwich

Prep Time: 10

Ingredients (6-8 Sandwiches)

• (2) 15 oz chickpeas, drained & rinsed

• 1/2 cup red onion, chopped

• 1 tablespoon relish (sweet or dill)

• 1 teaspoon Dijon mustard

• ½ cup vegan mayo (Vegenaise is a good brand)

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• ¼ teaspoon paprika

• 8 Hamburger buns

Instructions:

1. Grind chickpeas in a food processor for a few seconds (you can also use a potato masher)

2. Transfer to a bowl and mix in all the remaining ingredients.

3. Serve on a bun with lettuce/fresh spinach and tomato.

Red Beans & Rice Recipe

The smell of red beans & rice reminds me of summers in the country with my grandmother.

Fortunately, it only took a few adjustments to make a plant-based version of the meal I grew up loving.

• Instead of beef/pork/chicken sausage, I used a plant-based sausage by Field Roast.

• Instead of ham hocks, I used liquid smoke (usually found in the same aisle as BBQ sauce or you can order it online).

• Instead of a meat-based broth (like beef), I used vegetable broth.

Ingredients:

• 1 tablespoon vegetable oil

• 1 large onion, diced

• 2 celery stalks, diced

• 1 large green pepper, diced

• 4 cloves garlic, minced

• 1 teaspoon freshly ground black pepper

• 2 tablespoons liquid smoke (you can find this in the same aisle as BBQ sauce)

• 2 bay leaves

• 1 teaspoon dried thyme

• 1/2 teaspoon cayenne pepper, or to taste

• 6 cups of vegetable broth

• 1 pound red kidney beans, soaked overnight

• 2 links of plant-based sausage links, chopped (Field Roast is good brand)

• About 2 teaspoons of salt, or to taste

To serve: 5 cups of cooked rice, chopped green onion and hot sauce to taste

Instructions:

1. In a large stockpot, sauté onion, celery, green pepper and garlic for 5 minutes on medium heat.

2. Add the remaining ingredients (except the vegan sausage) and bring to a boil.

3. Reduce heat to low, cover and simmer for about 3 hours or until the kidney beans are soft.

4. During the last 30 minutes stir in the vegan sausage and salt to taste.

5. Mash some of the beans against the pot (with a large wooden spoon or potato masher) to give your beans a creamier texture.

6. Remove the bay leaves.

7. Serve with rice, chopped green onion and hot sauce.

Note: You can also slow cook this recipe for 6 hours on low or until kidney beans are soft.

Adapted from Chef John

Lentil Soup w/ Sun-Dried Tomatoes & Spinach Recipe

I love a simple weeknight meal and soup usually falls into that category.

Ingredients:

• 1 tablespoon coconut or olive oil, to sauté onion & garlic

• 1 medium onion, chopped

• 4 garlic cloves, minced

• 1 teaspoon dry basil

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 2 cups of lentils, rinsed (optional: soak them in water for an hour)

• 8 cups of vegetable broth

• 3/4 cup sun-dried tomatoes in oil, chopped into bite-sized pieces

• About 3 cups of fresh spinach, washed

Instructions:

1. In a large stockpot, sauté the onion & garlic for about 6 minutes on medium heat.

2. Mix in dry basil, salt & pepper and cook for another minute.

3. Then add lentils & vegetable broth.

4. Bring to boil.

5. Reduce the heat, cover and cook for about 20-25 minutes (or until the lentils are soft)

6. During the last 5 minutes of cooking, mix in the sun-dried tomatoes, and spinach.

7. Add more salt and pepper to taste, if necessary.

8. Serve with rice or solo.

Enjoy!

Blueberry & Peach Smoothie

Ingredients: 

• 1 cup frozen blueberries

• 1/2 cup frozen peaches

• 1 medium ripe banana, peeled

• 1 cup of unsweetened plant-based milk (almond milk, soy, coconut, etc.)

• 1/4 teaspoon cinnamon

• 1 teaspoon agave nectar or honey (optional)

Instructions:

Add all ingredients into a blender and blend until smooth.

Note: If you don't have a high-powered blender, add more milk to get everything moving.

Enjoy!

Coconut Lentil Soup Recipe | Great Weeknight Meal

Ingredients: 

1 tablespoon vegetable oil or broth

1 medium onion, chopped

2 garlic cloves, minced

2 teaspoons cumin

1 teaspoon coriander

1/4 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons of ginger root, minced

1 1/2 cups of lentils, rinsed

4 cups of vegetable broth

14 oz can of coconut milk

Juice of half a lemon

Serve this soup with rice and garnish with cilantro

Instructions:

1. In a large pot, sauté onion and garlic for 7 minutes on medium heat.

2. Mix in cumin, coriander, cayenne, salt, black pepper and ginger.

3. Continue cooking for 1 minute.

4. Add lentils, vegetable broth and coconut milk.

5. Bring soup to boil.

6. Reduce heat to med-low, cover and simmer for 20-25 minutes or until the lentils are soft.

7. Mix in lemon juice.

8. Serve with rice and cilantro.

9. Add salt to taste, if necessary.

Recipe adapted from Kris Carr's Crazy Sexy Kitchen