Saturday, July 12, 2014

Garbanzo Bean Salad Sandwich- and how eating Vegetarian the last two weeks has helped me taste clearer

I've always found it unusual that people who were trying to eat less meat, would then fill up their freezer and fridge with chicken strips that weren't really made of chicken, crumbled ground "beef," and don't even get me started on tofu turkey.  All overly processed, "creatively" seasoned, and in the end...a far cry from anything that truly tasted like, or even resembled a big, juicy steak. 

So, as I've been re-exploring the wonderful world of Vegetarianism the last two weeks (although, I'm certainly no where near a complete non-meat eater yet, and don't know that I'd ever really want to be, either), I've been taking full advantage of some of the "perks" that were pretty much prohibited on my previous low-carb-for-over-20-years diet.  Delighting in the fact that I can now eat starchy potatoes with absolutely no guilt.  And that I can enjoy sandwiches as often as I'd like... with actual bread.  I've even grown to like (no, adore) using more of the salad veggies, and less of the lettuce... without the hassle of preparing and cleaning up after meat- especially chicken, which honestly has always grossed me out a bit.

And once I changed my thinking and stopped trying to create meals how I used to... revolving around meat,  it's all become clearer. Creating a perfect dish, even a Vegetarian one, is best when it contains all the necessary elements like sweet, sour, bitter and salty.  And it truly comes together with interesting textures and aromas, something that I have been able to taste much easier by using (organic) fresh fruits, vegetables and whole grains.

And who would have thought that I'd find such a nice balance in a Garbanzo Bean Sandwich... even without (or, especially without) the chicken.  Sweet and crunchy from the fruits and organic honey. Creamy from the yogurt and garbanzo beans.  A lovely depth of flavor from the acid of the apple cider vinegar and the tang of the mustard.  And a freshness from fresh herbs and a true sprouted grain bread.

Garbanzo Bean Salad Sandwich

1 can organic garbanzo beans, drained
1/2 cup plain Greek yogurt
1/4 red onion, chopped fine
1-1/2 tblsp. apple cider vinegar
1 tblsp. Dijon mustard
1 tsp. honey
10 grapes, cut in half
1/2 apple, chopped
2 tblsp. cilantro, chopped
Salt and pepper to taste
Bread (I love Ezekiel 4:9 sprouted whole grain bread)
*Use as many organic ingredients as you can!

Combine everything from the beans to the salt and pepper in a bowl and stir to combine.  Let sit in the fridge for a few hours to combine flavors and get cold, if you have time. And feel free to adjust ingredients as desired, adding more vinegar for more tang, more honey for more sweetness, or even additional herbs of spices of your liking.

When you're ready to serve, lightly toast your bread.  Then add on the Garbanzo Bean Salad and top with spinach.  This can also be made in a wrap or pita pocket (which would be better on the go, as it's pretty messy).  Serves 3.

*This recipe was adapted from .

No comments:

Post a Comment

Thank you for taking the time to comment! It always brings a smile...