Meatless Monday- Chickpea of the Sea

One of the greatest challenges I faced while transitioning to a plant-based diet was finding healthy, satisfying, and, of course, tasty, alternatives to the foods I had regularly consumed up until that point. Sure, this task may seem like a piece of {vegan} cake now, but the majority of that first year was spent eating heavily processed convenience foods that hid under fancy labels plastered with words like OrganicAll Natural, and No GMOs. I was suspended in a world of sodium-laden cans of soup, frozen entrées, packaged snacks, and far too many peanut butter and jelly sandwiches.

Oh, the peanut butter and jelly sandwiches.

Now, don’t get me wrong, I enjoy a good ol’ PB&J, I really do, but my meal plans were in desperate need of some variety. Plus, I needed to learn how to prepare some fast and easy menu options that were lower in sodium and less processed in comparison to the food-like substances that had infiltrated my diet.

I was overjoyed when I came across a recipe for a mock tuna salad of sorts – Chickpea of the Sea – on the blog Live.Learn.Love.Eat. Unlike many faux animal products, this one’s bulk is comprised of whole food ingredients, not soy protein isolates and other unpronounceable and equally scary sounds ingredients. Chickpea of the Sea makes an excellent sandwich filler, pita stuffer or spread for crackers or veggies. It’s now a regular in our kitchen.

(By the way, if it’s outstanding recipes comprised of whole-food ingredients you’re after, I very highly recommend the blog Live.Learn.Love.Eat‘s recipe page. The author is absolutely fantastic at creating wholesome family-friendly vegan dishes without the processed ingredients and refined sugars. Seriously, this blog has been my go-to since I stumbled upon it.)

I’ve been craving Chickpea of the Sea sandwiches and tomato soup for the past week. Considering we enjoyed these sandwiches while I was in labor, and Friday, July 18th, Miss P and I celebrated our Nine Months In/Nine Months Out milestone, it isn’t so strange that these delightful sandwiches have been on my mind.

Before heading to the kitchen to whip up a quick batch of Chickpea of the Sea, I decided to look through some pictures from Miss P’s Birth Day. I found two that Tim snapped of our wonderful Doula and me having lunch. Don’t let our carefree gestures fool you; these were taken during active labor. {Please excuse the blurriness, as I’m sure Tim was a bit distracted at the time.} 

Enjoying Chickpea of the Sea sandwiches with my wonderful Doula on Miss P’s Birth Day. (Actually, I should say the day BEFORE her Birth Day since she arrived after midnight!)

Riding out a surge, my sandwich on standby.

And there you have it: Lunch during labor. Be sure you don’t try this at home.

Chickpea of the Sea

Chickpea of the Sea6

Makes enough for 4-5 sandwiches

Ingredients:

  • 15 oz. can of chickpeas, drained and rinsed
  • 1/2 cup vegan mayonnaise (My favorite is Earth Balance MindfulMay0.)
  • 1 tablespoon dijon mustard
  • 2 tablespoons kelp powder
  • 1/3 cup diced yellow onion
  • 1 rib celery, diced
  • 2 dill pickles, diced
  • Celtic sea salt and fresh ground pepper, to taste

To prepare:

  1. Mash the chickpeas in a large bowl. (I use a fork to do this, but feel free to utilize whatever fancy gadget you have on hand.)
  2. Add the mayonnaise, dijon, and kelp powder, and stir.
  3. Add the diced onion, celery and dill pickles, stir until well-combined.

Chickpea of the Sea3

Chickpea of the Sea4Chickpea of the Sea5

And there you have it; absolute perfection, and so quick and easy to prepare.

Enjoy!

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