Chick Pea and Almond Butter Sandwich
1 19-oz. (540 ml) can chickpeas
Three tablespoons (45 ml) almond butter
1 or 2 fresh green onions, thinly chopped
A few drops of lemon juice
Pinch of ground cumin
1 - 2 tablespoons (15 to 30 ml) minced parsley
Salt and pepper to taste
2 Whole-wheat pita pockets cut in half
12 slices cucumber
1. Rinse and drain chickpeas. If you are so inclined, peel them by holding each pea between your thumb and index and third finger; squeeze until the skin slips off. (Yes, it takes time, but they taste better and they don't cause people to have intestinal gas! You decide.)
2. Put half the chickpeas in a shallow bowl or plate. Add the almond butter and a few drops of olive oil. Mash the mixture with a fork or potato masher; add more oil if needed.
3. Stir in remaining chickpeas, green onions, lemon juice, cumin and parsley. Season to taste with salt and pepper. (This mixture can be made in advance and refrigerated overnight.)
4. At serving time, open a pita pocket and stuff with the chickpea mixture. Slide in some cucumber slices and serve the sandwich with crisp raw vegetables and a glass of milk.
Makes four servings.
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