Boston’s Flour Bakery serves a tangy, creamy chickpea sandwich that makes me wish I went out for lunch every day. Instead, I set out to recreate the experience at home without the lemon, garlic, or onion. To replace those flavors, I included a pile of chopped fresh rosemary.
- 1 15.5-ounce can chickpeas, rinsed & drained
- 1/2 cup vegetable or chicken broth
- 1 small carrot, minced
- 1 stalk celery w/ greens, minced
- 1 heaping tbsp fresh chopped rosemary
- 3 tbsp fresh chopped parsley
- 10 grinds sea salt
- 1 tbsp rice vinegar
- 2 tsp olive oil
- 1/2 tsp coriander
- 1/4 tsp onion powder
- 1/4 tsp oregano
- Rinse and drain the chickpeas. Microwave for 30 seconds to loosen, and mash with a fork until only a few chunks remain.
- Add broth to the chickpeas (starting with 1/4 cup and adding more as needed) and stir until the mixture reaches a thick, soupy consistency.
- Add the remaining ingredients, stir, and refrigerate for at least 30 minutes to allow the flavors to combine.
Serves 4. Adapted from http://www.theppk.com/2013/07/chickpea-salad-sammiches/