I found this recipe on the Apartment Therapy Kitchen site with a number of other recipes for school lunches. I’ve been thinking of not using tuna much anymore because tuna is overfished and now full of mercury. So this recipe fit the bill for what I had been thinking about for awhile. Cooking chickpeas is pretty easy to do. Soak overnight, rinse, put in a pot and fill with water. Boil then turn down to a semi-fast simmer for 40 minutes to 2 hours until tender, depending on how fresh your dried chickpeas are, drain and use or freeze for use later.
We went to the Washington coast this week and enjoyed a chickpea of the sea sandwich with some snickerdoodle cookies on the side while watching a flock of pelicans flying up and down the beach looking for dinner.
Chickpea of the Sea Salad
1 1/2 C cooked and drained chickpeas
1/3 C sugar free mayonnaise
1 T whole grain mustard
2+ T Italian white wine vinegar
1 tsp celery seeds
1/8 – 1/4 tsp cayenne powder
freshly ground black pepper to taste
2 T finely diced celery
1 scallion, finely sliced
1 T red onion, finely diced
3-4 cornichons, finely diced plus 1-2 T of the juice
In a food processor (or by hand with a fork), pulse (or smash) the chickpeas a few times, add the mayo, mustard, vinegar and spices. Pulse until well mixed but still a little chunky. Add the cornichon juice and more vinegar if moisture is needed but don’t overdo it, you don’t want a sloppy mixture. Place in a bowl and fold in the celery, onions and cornichons. Let sit awhile for flavors to meld.
Serve as a sandwich (toast the bread!) with some lettuce on both sides or as a dip with celery sticks or crackers or pita bread.