Chickpea Salad Sandwich (spread)

Although the title says "sandwich" you can use chips or crackers to dip and scoop.  Over the holiday spent in San Antonio, my nieces enjoyed it in bite sized sandwiches as well as a dip with chips!

Ingredients

3/4 c. dried chickpeas preferred (but canned is fine)

1/4 c. diced celery

1/4 c. diced onion

1/8 c. minced carrot

1/8 t. cumin powder

1/8 t. salt

1/8 t. ranch powder seasoning (opt.)

1/8 t. cracked or table pepper

1/8 t. onion powder

a few dashes dill weed. 

2-4 T. mayo or whipped salad dressing

1 t. ranch dressing

Directions: Soak dry chickpea or garbanzo beans in an 1" above grain-line, of cold water, in covered dish, pot, or bowl, for 6-12 hours.  Rinse, put into a pot of cold water, just an inch above chickpeas.  You will notice the size increase from dry to 'bloomed'.  Bring pot to a boil, reduce heat to simmer or low and cook peas from 1.5 to 2 hours.  Test for fork tenderness.  Remove from heat, rinse in cold water, strain in a sift or colander.

If you use canned peas, rinse thoroughly, let dry for about an hour before use.

Pour peas into a large mixing or prep bowl, mash with fork or potato masher.  It is okay to blend but take caution with your chopper/processor to avoid over blending.  If you prefer a 'bite' mash peas.

Add your spices, mayo/dressings, mix with a fork.  Chill.  Serve.

***(add any other vegetables you choose, but if they generate water, i.e. tomatoes or cucumbers, add them into salad only for immediate use)

lunch with a blt two ways...

BLT Deviled Eggs

Ingredients
hard boiled eggs
dried parsley
diced tomato seeded (cherry or Roma)
1-2 slices of diced cooked Morningstar Farms bacon
1/4 c mayo
pinch of sugar
dash of garlic powder
dash of onion powder
dash of cracked black pepper
chili powder
1 T ranch dressing
plastic baggie for piping


Preparation
Slice eggs length-wise in half. Remove egg yolks. Finely break up egg yolks with a fork or press through a sifter/strainer. The sifter/strainer makes a very light dusting that mixes well. Try it! Next, mix all ingredients except chili powder and set aside one slice of bacon crumbles for garnishing. Note; when adding mayo/ranch, mix a little at a time. You want the texture of the mix to be stiff but not dry. Keep mixing until smooth and add more as needed. Fill a small baggie with mixture, clip a corner. Note: place egg whites on a bed of lettuce if you do not have a deviled egg tray. Fill egg whites. Sprinkle with remaining bacon crumbles. Garnish with parsley and chili powder. Refrigerate for 4-6 hours. Serve with a Romaine Salad.


Vegetarian BLT on 
Whole Grain Gluten Free Bread

Ingredients
2 slices of bread grilled 
2 slices of cooked Morningstar Farms Veggie Bacon

romaine lettuce
tomato slices
red onion slices
guacamole
mayo
black pepper

Preparation
Grill one side of each bread slice.
Assemble sandwich as you like or as follows: mayo, bacon, guacamole, lettuce, onion, and tomato.