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Meatless Monday

Curried Chickpea Salad Sandwich

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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

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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

Wild Rice Bowl With Tahini Sauce

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Meatless Monday has developed into a meatless few months for me. To be honest, I’m still deciding if this will be a permanent change or not but I am enjoying the challenge of cooking differently. It would be all too easy to just dive into lots of pasta or cheese but I don’t think my stomach would appreciate that. Instead, I’m trying to focus on new flavors to complement a vegetable based menu.

Roasting is such an easy way to cook vegetables that I tend to return to that method again and again. This time I added wild rice for a more interesting texture and slightly nutty flavor. Lastly, I’ve started to explore making sauces as an easy but incredibly effective way to change up the flavor profile. I hope you enjoy my first attempt at a rice bowl!

Wild Rice Bowl With Tahini Sauce - Slice of Honey Blog

Tips:

  • If your family is picky about vegetables, season each type of vegetable individually and organize them on your pan by vegetable. It will be easier for everyone to choose more of their favorite or less of their less favorite vegetable.
  • I realize wild rice can be an acquired taste, feel free to sub out for another type of rice or quinoa if you prefer.

Wild Rice Bowl With Tahini Sauce - Slice of Honey BlogWild Rice Bowl With Tahini Sauce - Slice of Honey Blog

Wild Rice Bowl with Tahini Sauce

Serves 4

 

Bowl Ingredients

8oz uncooked cups wild rice

2 sweet potatoes

1 lb Brussels sprouts

1 lb white mushrooms

3 teaspoons olive oil

Salt and pepper to taste

 

Sauce:

2 Tablespoons tahini

¼ cup olive oil

2 Tablespoons balsamic vinegar

Pinch of salt

 

Directions:

Preheat oven to 425*F. Cook rice according to package. While rice is cooking, cut sweet potatoes into 1 inch cubes. Cut Brussels sprouts in half and cut mushrooms into quarters. Place all vegetables in a large bowl with olive oil, salt and pepper. Toss until vegetables are evenly coated. Transfer vegetables to a baking sheet and bake for 25-30 minutes or until sweet potatoes are fork tender and vegetables are starting to brown in spots.

For the sauce, combine all ingredients in a small bowl and whisk until well blended. Serve vegetables over rice and drizzle sauce over bowl as desired.

Wild Rice Bowl With Tahini Sauce - Slice of Honey Blog