Curry Chickpea Sandwiches on the Hiking Trail

This idea was in not one, but two of my favorite magazines last month.  Though I do not particularly care for the squeaky dryness of garbanzo beans out of a can, the idea looked great to me.  Fiber, vegetables, protein, vegetarian, and something new?  So, I took the idea and ran with it.  I ended up with curry chickpea salad.  I also do not care for sandwiches, but I cannot get enough of this one.  Delicious.

Start with a can of organic garbanzo beans.  Strain and pour into bowl.  Crush it with a fork.  We don’t want to puree it or we have hummus, just crush it so you have a nice chunky base.

This base can be changed and improved upon depending on taste.

I added a good dollop of mayonnaise (and a bit of chipotle mayo too).

Add a chopped celery stick and half a shredded carrot.

Sprinkle on garlic powder, dried minced onions, a little salt, lemon pepper, and a tablespoon of curry powder.

Blend well.  Smear on seeded whole grain sandwich bread.

Other ideas:  Use grapes and almonds for “chicken” salad. Or add relish and a bit of mustard, and a good sprinkling of fresh dill.  Be creative!

Some days now are perfect to pack a basket of sandwiches, fruit, and drinks and head to the hiking trails.  We did this just this last weekend and it was beautiful.  Good to know spring always comes. (Doug took some great photos.)