- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup mayonnaise (or vegan alternative)
- 1 tablespoon whole grain mustard
- 2 teaspoons celery seeds
- 2 tablespoons sliced scallions
- 1 1/2 tablespoons umeboshi vinegar
- 1 rib of celery, chopped
- Pinch cayenne pepper, optional
- Freshly ground black pepper
- 2-4 slices of bread
Makes 2 sandwiches
- In a food processor, place the chickpeas. Process to roughly chop. Add the remaining ingredients and process until smooth.
- Lay out the bread and spoon the chickpea mixture and top with the other slice of bread. Enjoy!
For vegans: Use vegan mayo or vinaigrette in place of the mayonnaise. (Try one of these two vegan mayonnaise recipes.)
To make without a food processor: Place the drained chickpeas in a bowl and mash slightly with a fork. Add remaining ingredients and stir until combined. You may want to chop the celery and onions a little finer for this version, since they won’t be getting an additional chop in the processor.
Chickpea is a legume traced back to Syria, Turkey, and Iran. It is also known as garbanzo. It is believed that cultivation of chickpea started 7000 years ago. Among the countries where it is a favorite are Rome, Egypt, and Greece. It is also widely consumed in countries belonging to Africa and Asia.
It is a quite a challenge to grow chickpeas. It is farmed in dry and arid areas where the soil is well-drained. Harvests are greatly affected because of fungal diseases that carry disease to the plant.
Chickpea has loads of dietary fiber. It also contains proteins. Iron and magnesium are two of the health factors it provides. Vitamins B6 and B9 are also found in chickpea.
Roasted chickpea works well as a snack. It can be turned into a dip, too. It is also used to add flavor to many dishes all around the world. In India, there is a certain flour made from chickpea. In other parts of Asia, the green stems as well as immature pods are used in dishes.
Coffee lovers may be interested that chickpea was once used as a coffee substitute.
Another health powerhouse seed is the mustard. It is made from the mustard plant’s ground seed, water, and vinegar. Due to its global prowess, other flavorings have been incorporated as well.
Romans, according to some researchers, would mix unfermented grape juice with the mustard seed (ground), to make a burning must.
When used in cooking, the pungency of mustard is significantly decreased. Americans were known for the milder tasting mustard known as the yellow mustard, which is the most commonly used mustard in the US.
In addition to vinegar, Dijon mustard uses white wine. Honey mustard, on the other hand, is a simple blend of mustard and honey. It is regularly used for sandwich spread or topping, marinade, dip, or in salad dressing.