Rob started a new experiment last week: Bring back the homemade lunches.
Not that Rob doesn’t bring lunches to work, but this time, he is making meals specifically earmarked for lunch. And they are sandwiches.
Rob has been making egg sandwiches but this week, I decided to join in. Our friend made us this lovely Mediterranean Chickpea Dip when we visited her earlier this month. We gobbled it up as a dip but I figured it would work well as a sandwich spread too.
While the original recipe was lovely (although improved with more chickpeas), I used less olives and added in some leftover homemade miso mayonnaise. The (vegan) miso mayonnaise was a fun ingredient and the recipe can be found in Amy Chaplin’s At Home in the Whole Food Kitchen. The miso mayonnaise is optional but delicious if you have it around. Rob also liked it with his egg salad.
Do you eat sandwiches for lunch or your leftovers from dinner?
Mediterranean Pesto Chickpea Salad
Adapted from Oh My Veggies
2 roasted red bell peppers, seeded and coarsely chopped
1 (15-ounce) can artichoke hearts, drained and coarsely chopped
3 cups cooked chickpeas, drained and rinsed, divided
7 black olives, drained, pitted and coarsely chopped, or to taste
1/3-1/2 cup pesto (I used this basil pistou with double the oil, but you could also use this lemon basil almond pesto or your favourite)
2-3 tbsp miso mayonnaise (optional, but good)
1. In a food processor fitted with its S-blade, place the bell peppers and artichoke hearts. Pulse until evenly chopped into small pieces. Remove and set inside a large bowl.
2. Place half the chickpeas into the food processor and pulse until mashed well. Remove and place inside the bowl.
3. Place the remainder of the chickpeas into the food processor and pulse a few times just to gently mash but still mostly keep their shape. Place in the bowl.
4. Add the chopped olives, pesto and miso mayonnaise into the bowl. Stir until well combined.
5. Serve as a dip or use as a sandwich spread.
Serves 6 as a main.