Vegan Chickpea Sandwich Filling & Feeling Like a Goat [RECIPE]

Good Afternoon Everyone ❀

How are you today? Whew… I’m sitting here stuffed to the brim…. with lettuce. Who knew a salad could be so filling? Certainly not me. In fact, if you were to dive through the archives of my blog you would notice that I have little (okay, barely any…) salad recipes. When it comes to salad I’ve thought salad = potato or pasta salad. It’s not that I don’t like greens. I’ll happily eat a bunch of spinach in a stir fry or soup. Toss some kale into a smoothie or shove it in a taco. Heck, I even make my annual kimchi at the end of every summer. But a salad? A heap of fresh greens just waiting to be chewed? Admittedly I cringe a bit. I know that ranch and Caesar dressing tastes amazing… but is oh so fattening. And then you have balsamic vinaigrette that makes me want to suck my face off because it’s so sour! So I must get creative.

And get creative I did. I purchased seven heads of lettuce, which made Mr. Noob Chef blink a few times, but he loaded them up. Then I decided that instead of having salad dressing I would go the “cold sandwich filling” route instead. All week I’ve been chopping lettuce and tossing on tuna salad, chickpea salad, etc. And you know what? It’s not half bad! Am I still getting used to it? Sure. As I sit here and type to you, my stomach is groaning from eating an enormous salad of cherry tomatoes and chickpea filling over romaine lettuce. I also add super-greens into the bowl to bulk up my nutrition even more. So basically…. I’m a goat. Did you know they love lettuce? I only know that because we have a petting zoo nearby with a goat named bananas who nearly climbs over the fence to eat raw kale. πŸ™‚

Anyway, in other funny news I saw a map today of the “Cyclone Bomb” that hit the East Coast of the US. Now, who named it a cyclone bomb, I don’t know. But the name is pretty funny. All across the US, (and I mean everywhere!) people are experiencing frigid temperatures and snow. From Arizona to Florida to the Great Plains that are in the negatives, everyone is freezing! Literally! I personally think it’s Mother Nature’s way of telling President Trump: “Ha! You didn’t want to sign the Paris Agreement and believe in global warming? I’ll show you!”. WHAM! πŸ˜€ hehehe. No, but seriously I looked at the blue and purple map and couldn’t believe it. Everything was frozen…. except for a teeny sliver of brown that matched Mexico. And that… would be California. Yes, we were spared. (Thank God because we just got out of wildfires. Can you imagine if we froze over? It would be the apocalypse here! LOL).

So today’s recipe is for everyone out there who can’t make it to a grocery store. Or maybe you’re tired and are feeling couped up and don’t want to cook. This recipe is for you πŸ™‚ Stay warm everyone and as always, keep on cooking! ❀


Vegan Chickpea Sandwich Filling

Serves: 6


  • 4 (19 ounce) cans garbanzo beans, drained and rinsed
  • 4 stalks celery, chopped
  • 1 onion, diced
  • 4 tablespoons Vegannaise
  • 2 tablespoons lemon juice
  • 2 teaspoons dried dill weed
  • Salt and black pepper to taste


  1. Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, Vegannaise, lemon juice, dill, salt and pepper to taste. Best eaten chilled for at least 30 minutes but you can serve at room temperature.

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