This is one of those recipes I hesitated to post, because it's not really a recipe at all. Mash, mix, eat - that about covers it. And yet this sandwich is a very tasty and satisfying combination that I have been eating since I was an undergraduate at SUNY Purchase. I remember making this in my dorm room, sometimes topped with sliced apples and cheese and broiled for a few minutes, sometimes mixed with celery and a good shake of paprika and black pepper. Today I had it with butter leaf lettuce from the garden and chopped dill pickles. (Side note: you know you've been living a thrifty life when a jar of pickles from the grocery store is an extravagant splurge.)
To make this sandwich, do the following:
- Open a 14 oz can of chickpeas; drain and rinse.
- Mash the chickpeas with a fork until they are mostly mashed. (I like a few whole ones in there for contrast.)
- Mix mostly mashed chickpeas with a few heaping tablespoons of Nayonaise (or regular mayo, if that's your style. Hm. Homemade mayo with backyard eggs? Better add that to my to-make list.)
- Serve on a roll, or a bagel, on in a wrap, or between two slices of bread. (I went with a bagel thin, which were two-for-one at Kroger last week.)
- Add toppings (in my case, lettuce and pickles).
- Eat while sitting in a chair in the backyard, while the dogs beg for leftovers and the chickens cluck in their coop. Enjoy the sunshine and the pickles, which you have totally earned.
I told you it was easy. Now go forth and mash chickpeas!