Food Storage & Other Adventures in Motherhood

Food Storage Friday: Chickpea Salad Sandwiches

by heather

I recently found this recipe on The Post Punk Kitchen and I am in love. It’s easy, delicious and full of veggies. It’s satisfying and stores well in the fridge for a few days. PPK uses their own homemade vegan mayo. I tried this and it failed. You can make your own, buy your own, or if you find your local grocery store is like mine and doesn’t carry vegan mayo, you can use the stuff with eggs. :) It’s still yummy.

Chickpea Salad Sandwiches
Food Storage Ingredients:
1 can (15 oz) garbanzo beans, rinsed and drained
3/4 cup mayo
1 tsp dill weed

Fresh Ingredients:
1 stalk of celery, chopped
1 large carrot, chopped

1. Coarsely mash the garbanzo beans in a bowl (I used a pastry blender, but a fork also works). 2. Mix in the next four ingredients. 3. Store in the fridge or assemble sandwiches immediately. Makes 4-5 sandwiches

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Scrappy Theme by Caroline Moore | Copyright 2019 Secrets of a Food Storage Mom | Powered by WordPress