The Spicy Spatula

Happy St. Patrick’s Day! I hope your day is the least Monday that’s ever been.

Instead of focusing on a vegan recipe with a St. Patrick’s Day theme, I’m going in a different direction. Who doesn’t love a good vegan sandwich? And today’s sandwich is easy to make and you can make a big batch of it and enjoy it later in a few different ways.

Even though I love sandwiches I don’t eat them very often but when you see the perfect bun sitting there in the bakery just calling out to you, there’s only one option. Get the buns!

I’ve seen more than a few chickpea salad recipes in my vegan years so I knew that was way to go for these particular buns.

Now, you don’t need to make the vegan chickpea salad spicy if you don’t want to, but the combination of roasted red peppers and gochujang is really delicious and the spice is really mild. But again, you do when it comes to the spice level.

You’ll love it, I promise!

Kitchen Tools:

*Baking mat
*Cutting board
*Kitchen knife
*Large mixing bowl
*Food processor/blender

Ingredients:

*Chickpeas, drained & rinsed
*Roasted red peppers
*Roasted garlic
*Gochujang
*Celery, sliced
*Shallots, chopped
*Lemon half, peel & juice
*Cocogurt (or vegan yogurt)
*Mustard

Instructions:

*Preheat oven to 200C/400F

*Place a baking mat on a baking sheet.

*Divide the chickpeas in two, about a 60-40 split and place the larger portion onto the baking sheet while the smaller portion goes into the large mixing bowl.

*Season the chickpeas on the baking mat with salt, black pepper, garlic, cumin & smoked paprika.

*Cut the top off a whole bulb of garlic and place it on the baking sheet (with or without oil).

*Bake 15 to 20 minutes, until the chickpeas are slightly crunchy and the garlic is golden and soft.

*Mash the chickpeas in the mixing bowl until they are soft but not obliterated.

*Chop the shallots and celery and toss them into the mixing bowl.

*Add roasted garlic, red peppers, gochujang, lemon juice & peel to a food processor and blend until smooth.

*Mix the garlic and pepper sauce with the vegan yogurt and mustard until blended and season well.

*Pour the vegan yogurt sauce into the large mixing bowl along with the crispy chickpeas and stir until blended.

*Make your sandwich. The bread can be toasted or not, depending on your preference.

*Serve with a side salad or chips.

Other Uses for Vegan Chickpea Salad

If you’re not into sandwiches or you simply don’t want a chickpea salad sandwich, consider eating it with crackers for a quick snack, or placing a few scoops on top of a bed of lettuce for an actual salad.

Place a few spoonfuls into a tortilla wrap or even use lettuce or endive cups. And if you’re trying to limit your carbs, just add some to a bowl and nom-nom it with a spoon!

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