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Lunch

THREE BEAN PITA SANDWICH

August 25, 2019 by Sarah Baade Leave a Comment

The great thing about food blogging is that inspiration comes three times per day, at a minimum. Breakfast, lunch, dinner and snacks. Any time we go out to eat or have a meal at a friend’s house, I am surrounded by inspiration. My husband recently requested a bean based sandwich. My brain instantly went to the three bean salad available at the Jason’s Deli salad bar. Why not make something similar and pop it into a pita?

I love a dish that can be served more than one way. This is that kind of dish. You can easily serve this up as a pita sandwich (as described in the recipe) but you could just as easily eat it as a salad. Alternatively, I think it could also make a great topping on a baked sweet potato. Main dish or side dish. Either way, I call it delicious. I always keep chickpeas and black beans in my pantry. This recipe is a perfect example of why they are staples.

Tips

  • You can eat this right away if you want to. However, you will get better flavor if you let the bean mixture marinate in the dressing for 30 minutes before eating it.
  • If you are packing this for lunch, I recommend packing the bean mixture and the pita bread separately so the bread doesn’t get soggy.

Three Bean Pita Sandwich

This three bean pita sandwich turns pantry staples into a delicious meal.
Print Recipe Pin Recipe
Course Main Course, Salad, Side Dish
Servings 4

Ingredients
  

  • 15 oz canned black beans, drained and rinsed
  • 15 oz canned chickpeas, drained and rinsed
  • 15 oz canned kidney beans, drained and rinsed
  • 1/2 small cucumber, diced
  • 1/2 small red onion, chopped
  • 1/2 cup radishes, thinly sliced
  • 1 Tablespoon fresh parsley, chopped
  • 1 Tablespoon fresh basil, chopped
  • 1 teaspoon fresh oregano
  • 4 6" whole wheat pita breads, cut in half

For the dressing

  • 2 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon garlic powder
  • 2 teaspoons tamari sauce or low sodium soy sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt

Instructions
 

  • In a large bowl, mix together all of the beans, vegetables and fresh herbs. Set aside.
  • In a small bowl, whisk together all of the dressing ingredients. Pour dressing over bean mixture and stir until evenly coated.
  • When ready to eat, use a slotted spoon to scoop bean salad into pita halves.
Keyword Beans, Pita, Sandwich, Three Bean, Three Bean Pita Sandwich

If you enjoyed this recipe, you might also be interested in my curried chickpea salad sandwich or my veggie wrap with homemade jalapeno hummus.

Filed Under: Dairy Free, Lunch, Side Dish, Sides, Uncategorized, Vegan, Vegetables, Vegetarian Tagged With: Beans, Dairy Free, Dairy Free Recipe, Lunch, Lunch Recipe, Pita, Pita Sandwich, Recipe, Sandwich, Sandwich Recipe, Side Dish, Three Bean Pita Sandwich, Vegan, Vegan Recipe, Vegetables, Vegetarian, Vegetarian Recipe

Veggie Wrap With Homemade Jalapeño Hummus

September 9, 2018 by Sarah Baade 1 Comment

Veggie Wrap with Homemade Jalapeño Hummus - Slice Of Honey Blog

I have to say that I’m fortunate to have a cafeteria available to me at work. It really is convenient when I don’t have any leftovers to bring in for lunch. However, the meatless options in the cafeteria aren’t stellar. I often default to the veggie wrap but it seems like half of the filling options typically aren’t available for one reason or another. This can result in a lettuce and tomato wrap with a little bit of hummus and/or cheese. Not filling. Not flavorful.

Veggie Wrap with Homemade Jalapeño Hummus - Slice Of Honey Blog

With just a little bit of meal prep at the beginning of the week, I’m sure I can provide myself with a better wrap for lunch. My plan is to chop and slice all of the vegetables then place them into individual bags that I can quickly grab out of the fridge as I head out the door for work. By assembling the wraps at work, the wrap/tortilla won’t get soggy. This homemade jalapeño hummus provides so much flavor and can easily be used for dipping veggies, crackers, etc. as a side dish or snack.

Veggie Wrap with Homemade Jalapeño Hummus - Slice Of Honey Blog

Jalapeño Hummus

Sarah Baade
A healthy snack with a kick.
Print Recipe Pin Recipe
Course Condiments, Snack

Ingredients
  

  • 15oz can chickpeas, drained and rinsed
  • 2 Tablespoons tahini
  • 1/3 cup olive oil
  • 2 Tablespoons fresh Jalapeño, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt

Instructions
 

  • Place all ingredients in a food processor or blender and blend until smooth. You may need to scrape the sides of the processor partway through in order to fully incorporate the ingredients.
  • Enjoy as a spread for a sandwich or wrap as seen in next recipe. Or enjoy as a dip for veggies, pretzels, pita chips, etc.

Notes

  • If you want to add more spice to your hummus, add more jalapeño. If you prefer a milder level of heat, remove the seeds from the jalapeño before chopping and adding it to the hummus.
  • To avoid getting the jalapeño oils on your hands (and potentially in your eyes if you rub them) wear plastic gloves while chopping it.
Keyword Hummus, Jalapeño, Jalapeño Hummus

 

Veggie Wrap

Sarah Baade
A color wrap that offers great flavor.
Print Recipe Pin Recipe
Course Dinner, Lunch, Snack
Cuisine American
Servings 1 wrap

Ingredients
  

  • 1 large tortilla or wrap of choice
  • ¼ cup jalapeño hummus
  • 1 handful kale, rinsed and stemmed
  • 1 handful red cabbage, chopped
  • 4 slices cucumber
  • 4 rings sliced red onion
  • 3 slices tomato of choice
  • 1 handful zucchini noodles
  • 3 slices bell pepper of choice

Instructions
 

  • Spread hummus on 1/3 - 1/2 of the wrap. On top of thehummus, layer the kale, cabbage, cucumber, onion, tomato, zucchini noodles andbell pepper. Fold the wrap around the vegetables and enjoy.
Keyword Vegan Recipe, Vegetables, Vegetarian Recipe, Veggie Wrap

Veggie Wrap with Homemade Jalapeño Hummus

Veggie Wrap with Homemade Jalapeño Hummus - Slice Of Honey Blog

Filed Under: Entree, Uncategorized Tagged With: Appetizer, Dinner, Entree, Hummus, Jalapeno Hummus, Lunch, Side Dish, Vegan, Vegan Recipe, Vegetables, Vegetarian, Vegetarian Recipe

Curried Chickpea Salad Sandwich

February 19, 2018 by Sarah Baade 1 Comment

Curried Chickpea Salad Sandwich - Slice Of Honey Blog

I’m generally good about eating dinner leftovers for lunches at work but lately we haven’t been making big meals for dinner. We’ve been keeping it light with smoothies or salads. Frankly, these don’t make good leftovers. So, I’ve been needing to come up with easy dishes to make on the fly for my lunches.

Curried Chickpea Salad Sandwich - Slice of Honey Blog

Since going vegetarian, chickpeas have become a staple in my pantry. I’ve added them to soups and salads, made hummus. I’ve tried a few chickpea salad sandwich recipes but found them to be a little bit bland. I want flavor! If you can’t find what you’re looking for create it yourself, right? I created my own sandwich and added curry to kick it up a notch. No more boring sandwiches in my brown bagged lunches!

Curried Chickpea Salad Sandwich - Slice of Honey Blog

Curried Chickpea Salad Sandwich - Slice of Honey Blog

Curried Chickpea Salad Sandwich - Slice of Honey Blog

Tips:

  • If you’re needing to take the gluten free option, use your favorite GF bread, turn it into a lettuce wrap or just skip the bread altogether. Frankly, this is just as delicious eaten by the fork-full.
  • I used a hot curry powder for a stronger flavor but feel free to use whatever curry powder you happen to have on hand and then reduce or add amount based on your desired flavor.

Curried Chickpea Salad Sandwich - Slice of Honey Blog

 

CURRIED CHICKPEA SALAD SANDWICH

Print Recipe Pin Recipe
Servings 4 sandwiches

Ingredients
  

  • 1/2 cup plain Greek yogurt
  • 2 1/2 teaspoons hot madras curry powder
  • 15 oz can chickpeas, drained and rinsed
  • 1/4 cup shredded carrots
  • 1/4 cup finely chopped red bell pepper
  • salt & pepper to taste
  • 8 slices whole grain bread
  • optional garnishes: lettuce, red onion

Instructions
 

  • In a small bowl, mix together yogurt and curry powder. In a medium mixing bowl, mash chickpeas with a fork until they are a bit crumbly, some chunks are okay. Add carrots, bell peppers and curried yogurt to chickpeas, stir until well combined. Add salt and pepper to taste. Scoop equal amounts of mixture onto 4 slices of bread. Add desired garnishes and then top with remaining slices of bread.

 

Curried chickpea Salad Sandwich - Slice Of Honey Blog

Filed Under: Healthy Option, Recipe, Uncategorized Tagged With: Chickpeas, Curry, Lunch, Meatless Monday, Sandwich, Vegetarian

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