The most challenging part I found changing to plant based whole food nutrition was lunch time meals. I had been eating meat and cheese sandwiches forever, so thinking up lunches that were more than just salads or veggie sandwiches was a difficult task in the beginning. At first Nick and I relied on egg sandwiches quite a bit, until doing more research and we’ve cut way back on those too.
This Dill Chickpea Sandwich Filler recipe is something I mix up about twice a week, keeping it in the fridge for an easy and fast sandwich. It reminds me of a tuna sandwich, without the fishiness. It is loaded with nutrients (and protein) from the chickpeas and hemp hearts. I use a homemade Cashew Mayo to add the creaminess. Many other herbs or spices could be added in for a variety of flavours, but I make it this way because my son Mattias enjoys it as much as I do. This filler is great on bread with lettuce, more cucumbers and pickles, along with some franks sauce or a sriracha mayo for some heat. It can also be mixed into a bowl of greens for a lunchtime salad if you prefer. Either way it lasts several days in the fridge and holds up well in a packed lunch too.
- 2 cups Chickpeas, cooked
- Handful of chopped Dill, or 1 tsp dried Dill
- 2 tablespoon Hemp Hearts
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
- 3 tablespoons Vegan Cashew Mayo
- ½ cup Cucumber, finely chopped
- ½ cup Dill Pickles, finely chopped
- Sea Salt and Pepper to taste
- Nut free option -use a nut free vegan mayo
- In a food processor combine chickpeas, dill, hemp hearts, and spices.
- Pulse several times until the chickpeas are finely chopped. Might need to stop and scrap sides down in between pulsing. Add in the mayo and pulse again until it comes together. Give it a good stir with a spatula.
- Mix in the finely chopped cucumber and pickles in by hand.
- Add sea salt and pepper to taste.
- Spread the chickpea mixture on bread with fresh vegetables. Add some franks or Sriracha Mayo for a spicier version. This filler can also be served over mixed greens for a filling salad.