One of the hardest things about quick meals for me is keeping a variety so we don't get bored. We keep struggling with going back and forth from a regular (and somewhat unhealthy) diet to full veganism. There are times when I am so on board with being vegan and we do REALLY well for a week, but then one day, I can't imagine not being able to enjoy a bowl of raspberry cheesecake ice cream after a meal of grilled meats, probably smothered in cheese or sour cream. I'm like a squirrel with bipolar disorder.
When we first made "the switch" last summer, one of the first things my husband and I talked about were sandwiches. At the time he was going through a big sandwich phase. Not that his sandwiches were big (at least not ALL of them), but more the fact that he ate sandwiches almost every day. Sometimes twice a day. As far as vegan options go for sandwiches, we were a bit disappointed. Our minds weren't broadened past veggie sub's and pb&js. His Mom told us one of their favorites was a toasted grain bread with peanut butter, craisins, fresh spinach, and green apple slices. Amazing! And now we have another under our belts. Quite literally, in fact.
This sandwich fills some big shoes when it comes to yummy, filling, and protein packed vegan sandwiches. It has a texture similar to a hearty egg salad sandwich with a dose of crunchiness from the bell peppers and cashews. It is something you just have to try. :)
CURRIED CHICKPEA SALAD SANDWICH
This recipe can vary with each batch. Test yours each time you make it. Adjust the seasonings to your liking and if you need a little more creaminess, don't be afraid to add another dollup of thinned hummus or some mayo. Vegan or not. ;)
1 can garbanzo beans, drained
1/4 c. garlic hummus
juice of 1 lemon
1/4 c. raisins
1/4 c. sweet bell peppers, diced
1/4 c. cashews, roughly chopped
1 Tbsp. cilantro, chopped
1 Tbsp. chives, chopped
1-2 tsp. curry powder
1/2 tsp. garlic powder
salt & pepper, to taste
In a medium bowl, mix hummus with a little water until thinned to the consistency of a thick soup.
Add the lemon juice and your seasonings.
Toss in the raisins, peppers, cashews, cilantro and chives.
Add your chickpeas and mash with a fork until they are mostly mashed. (You still want some chunkiness to it.)
Stir it all together and place between two slices of hearty whole grain bread before serving.
*Fills about 3-4 sandwiches.
Now that we have another variation to add to our collection of vegan options, maybe we can continue working up to more than one successful week at a time. :)