For those of you who don’t know, Monday is what my SIL and I refer to as Blogger Monday. We both have blogs, her’s non vegan, and we get together on Mondays to put together recipes, take pictures, eat too much, be fat, etc. I take advantage of her wonderfully high tech camera for my pictures (you didn’t think those beauties were with a point-n-shoot, did you?!), as well as her creative photography ideas. I
force offer my opinions and ideas about how to better (or sometimes worsen) her recipes and get those creative juices flowing. It’s a wonder she puts up with me, really.
So Sunday night is generally the same. Last minute scrolling through Pinterest well into the early morning, scouring for ideas and inspiration for what kind of madness I can concoct for Blogger Monday that will
feed me through the week please my wonderful readers. As I’m scrolling, I keep seeing chickpeas. Chickpea this and chickpea that… I get it, chickpeas are good, but mostly for hummus. Except it’s totally more than that.
You see, what I haven’t managed to be brave enough to experiment with, but absolutely LOVE is Indian food. I think I could eat Channa Masala for a month and still crave it a day later. This dish opened my eyes to chickpeas to see it in a whole new light. Had I not become vegan, I probably would have still thought it was only good for hummus. But even my non-vegan SIL loved this recipe I’m about to share.
Seriously, I can’t even begin to explain to you how much of an effing genius I am for creating this. I managed to surprise myself with how amazingly delicious it is. I legitimately think this might be my favorite recipe to date. It’s. That. Damn. Good. And stupid simple, at that.
You might be reading this, thinking, “They’re chickpeas. They’re a weird little bean, with a funny texture and an even funnier smell.” Yea, I know. I get your apprehension. They ARE a weird little bean with a funny texture and an odd smell. But the deliciousness I added to it is a game changer. Seriously. If you’ve never had chickpeas, are scared to try them in something other than an amazing Mediterranean dip, or if you just love the hell out of the weird little things, MAKE THIS STUFF NOW. It will change your life.
2 cans of chickpeas, rinsed and drained
1/2 cup of vegan pesto
1/2 red onion, finely chopped
1/4 cup, plus 2 tablespoons of vegan mayo
8 slider size buns (I used ciabatta bread)
1 tomato, sliced
baby spinach for dressing
1 tablespoon vegan butter (optional)
Add your chopped onion, drained chickpeas, mayo and pesto to a medium bowl. Let refrigerate for 1 hour.
Toast (or don’t, this is totally a preference) your buns under the broiler for a couple minutes until lightly browned. If you’re feeling frisky, spread a smidgen of vegan butter to your toasted bread. Add a couple tablespoons of the chickpea salad and top with a tomato slice and spinach.
Yea, it’s that easy. And honestly, you can skip the bun if you really want to. A spoon is perfectly acceptable with this.
- 2 cans of chickpeas, rinsed and drained
- 1/2 cup of vegan pesto
- 1/2 red onion, finely chopped
- 1/4 cup, plus 2 tablespoons of vegan mayo
- 8 slider size buns (I used ciabatta bread)
- 1 tomato, sliced
- 1/2 cup baby spinach
- 1 tablespoon vegan butter (optional)
- Add your chopped onion, drained chickpeas, mayo and pesto to a medium bowl.
- Let refrigerate for 1 hour.
- Toast (or don't, this is totally a preference) your buns under the broiler for a couple minutes until lightly browned.
- If you're feeling frisky, spread a smidgen of vegan butter to your toasted bread.
- Add a couple tablespoons of the chickpea salad and top with a tomato slice and spinach.