CHICKPEA SALAD SANDWICH

Chances of setting off a fire alarm is low, but not impossible.

*Recipe adapted from New York Times

Ingredients

Yield: 4 servings

1-2 Tbsp. extra-virgin olive oil

4 Tbsp. tahini

½ cup Greek Yogurt

Juice from 1 lemon

4 cloves of grated garlic

Salt and black pepper

2 (15-ounce) cans chickpeas, rinsed and drained

½ cup finely chopped celery

½ cup finely chopped scallions

½ cup freshly grated Parmesan cheese

Bread or wrap 

Mayonnaise, as needed

8 butter lettuce leaves

1 packed cup alfalfa sprouts

1 avocado, thinly sliced

1 large tomato, thinly sliced

Directions

Step One
In a large bowl, combine oil, tahini, Greek yogurt, lemon juice and garlic. Use the yogurt and oil in varying levels to get the consistency you are looking for.

Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.

Step Two
Spread one side of each bread slice with mayonnaise. Divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Enjoy

(Sandwiches can sit at room temperature for 1 to 2 hours before serving.)

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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