White Bean Zucchini Salad Sandwich

Summertime is in full swing. Hot ass days, garden fresh veggies, zucchinis as big as whales, and did I mention that hot ass heat? If you have been around here before, you know how well I handle the heat. (NOT WELL AT ALL!)

I think we are all hot these days. But really, lets just focus on the good things, like fresh summa veggies!

This sandwich is all about summertime and not having to turn on a single flame or heat source and takes all of 5 minutes to make. Zucchini because it is everywhere, beans for more substance and they are delicious, all mixed up in a creamy bean and tahini sauce. Super fast, fresh and oh so delicious. I made a big batch for sandwiches but also I was just eating it with a fork. It’s a tasty one that will be on the summer rotation for sure for the next few months, or until the zucchini runs out and I dare to turn the oven on again. (Ok, I am being a whine ass. It’s not THAT bad and I did turn the oven on, early morning, to bake bread. So yeah.) But for real. This is a great, super fast, throw together, fresh, light but filling, sandwich situation for any and all of your summertime eating needs. What more do we need? The mr said all he needed with the sandwich were chips. Chips and a nice cold drink.

Done sir. Done.

Now to the sandwich!

The stuff. White beans, a zucchini, and a fresh spring onion. Also some tahini, a lemon, a few cloves of garlic, a little vinegar and water, and salt and pepper. And to serve as a sandwich you need bread. lettuce, and tomato. Well you only need the bread, but you get what I am saying.

Fist off. Half the white beans go into blender or jar with the tahini, the juice of the lemon, garlic, vinegar and a splash of water. Blended unit nice and creamy smooth. And yes, it is basically hummus but whatever.

Julienne the zucchini and chop up the onion.

Note. You don’t have a mandolin or done’t want to julienne with a knife, well just chop the zucchini into small little chunks.

Bean, onion, and zucchini in a bowl. Add in the bean tahini mixture and mix. And ta da, all done. All of 5 minutes and no heat. Good for us.

Now here is the thing. This salad is ready to eat now. You can continue onto the sandwich path or just eat it like it is with a fork. What I really liked to do is scoop spoonfuls into lettuce cups with a slice of tomato and a squirt or mustard. So yes sandwich, but also whatever else you want it to be.

But as a sandwich…. Bread. And lettuce and tomato and heck, whatever else you want to throw on there. (Again, mustard is A+)

Now stop. Sandwich time.

Stay cool!

-C

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White Bean Zucchini Salad Sandwich 

makes 3-4 sandwiches

• 1 medium sized zucchini

• 2 1/2 cups cooked and strained white beans (a can will do)

• 1 spring onion (or a small white or red onion)

• 3 tablespoons tahini

• 2-3 cloves minced garlic

• 1 lemon

• 1 tablespoon white or red wine vinegar

• 2-3 tablespoons warm water

• salt and pepper

• And to serve as a sandwich

• bread or wrap of your choice

• tomato slices

• lettuce

• anything else you want

Place half of the beans, tahini, garlic, juice of the lemon, and the vinegar into a jar and use a immersion blender or a regular blender and blend until creamy smooth. Add in a tablespoon at a time of water until the consistency is just slightly thinner then hummus.

Grab zucchini and using a mandolin or a knife and julienne it. (You can also just cut into small little cubes.) Dice the onion up into small pieces and toss with zucchini, onion, and the other half of beans into a big bowl. Dump the bean tahini mixture all over and veggies bean mixture and toss around. Add salt and pepper to taste.

To make it a sandwich… Place a scoop onto a bread situation, add some lettuce and tomato and whatever else you want, and eat it.

Peanut Ginger Chickpea Salad Sandwich

My head is in hyper crazy mode lately,and I am sure I am not the only one. There are so many things going on all at once. I can get a little frazzled and fizzled and just plan beat ass tired. And then I think about what to make for dinner.

Boom. My mind melts and my stomach growls. Some nights all I want to do is come home, skip real dinner, and just eat carrots dipped in mustard and call it a night.  But the mr, he can't live off of carrots.(I probably couldn't either) So I make.dinner. (Where is my trophy for being the best?) But nothing to fancy and it needs to be fast ans easy.  I have been thinking more about things that I can make on the fly, things that are healthy and satisfying. Foods I can make that can be wrapped, packed and eaten on a milk crate in between tearing down a wall. And tasty...needs to be good.

Sandwiches. That is where it's at. And this sandwich. Watch out!

Nothing to do with this sandwich but I am sitting here at 8pm on the couch, writing out this post, getting a face time call from a 5 year old little. He really needs to talk to me.... and about what? What does a 5 year old need to talk about this late at night? Well he needs to talk birthday cake, a duh. He needs to show me his cake diagram he made that consists of 9 full sized pieces of paper taped together. (he said the cake didn't have to be that big). And he cannot possibly go to sleep until I am aware of his cake design. Well little dude, I got it. A chocolate/vanilla/red/green/and purple cake only 2 feet high, in the shape of mind craft and flavored like happiness. I am on it. Now go to bed.

So yeah, back to sandwich. This is probably one of the quickest, most satisfying sandwich that I have ever made in my entire life (seriously) Creamy and rich peanut ginger smothered chickpeas paired with crisp, slightly tangy veggies.. Ridiculously fast and easy to make. A sandwich that is worth having a famous person eat it, declare it #1, rename it the (insert cool famous person name) sandwich and forever be known in the sandwich world. But until then, or before then, you can get on this sandwich band wagon and say you ate it before it was famous. You will then be the coolest person ever. (maybe a slight exaggeration)

The stuff. Chick peas in bean juice, apple cider vinegar, a big scoop of creamy peanut butter, some soy sauce, a few cloves of garlic, fresh ginger and a little bit of honey, Also going to need some cabbage, a carrot and a half of ared onion.

Do this first... Slice the veggies as thinly as you can, stick them into a bowl and splash with apple cider vinegar. Give it a good toss and set aside.

Grab another bowl and stick in the peanut butter, soy, and honey. Grate or super finely mince the garlic and about a tablespoon of the fresh ginger and add that in, along with a splash or two of the apple cider vinegar. Grab a little whisk (a fork will do) and start mixing.

As your whisking, add in about 2-3 tablepoons of the bean juice. Whisk until the sauce is light and fluffy.

Strain the chickpeas from the remaining liquid,  toss them into the sauce and mix all around.

Sandwich time.. I think you get the idea. The veggies and the beans get stuck onto the bread.

And closed onto each other. A sandwich to make anyone, anytime, anywhere, all day long....HAPPY.

Bye!

-C

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Peanut Ginger Chickpea Salad Sandwich

makes 2-3 sandwiches

• 2 cups chickpeas (and a few tablespoons of the bean juice)
• 1/4 cup creamy natural peanut butter (I am a fan of Trader Joe's)
• 1 teaspoon honey or brown sugar if vegan
• 1 tablespoon soy (I actually used Braggs liquid aminos, but either will work)
• 2 tablespoons apple cider vinegar (plus another tablespoon for veggies)
• 1-2 cloves garlic
• 1 tablespoon freshly grated ginger
• Abut 1 1/2 cups of shredded cabbage
• a small carrot shredded or thinly sliced
• 1/2 a small red onion sliced super thin
• bread/wrap/whatever you want to sandwich the salad in

Right away stick the carrot, cabbage, and the onion into a shallow bowl and drizzle on about 1tablespoon of vinegar. Give them a good toss and set aside. ( the longer they sit, the better they taste)

In a separate bowl, whisk together the peanut butter, honey, soy, and the other 1 tablespoon vinegar. Grate or mince the garlic and the fresh ginger and add that in as well. As you are whisking this together, add in about 2 tablespoons of the bean juice. Mix until light and fluffy. Strain the remaining juice from the chickpeas and add them into the sauce. Toss to coat.

Note... I did not show it, but i mashed the chick peas a little bit, so they were not all rolling around and completely falling off the bread.. so you might want to do it too.

Now compile the sandwich.. A handful of the crispy sour veggies and a scoop or two (or however much you want) of the chick peas goes in between two slices of bread (or in a wrap). Toast the bread if you wish.

And eat. Smile, lick your fingers, and be satisfied that you can forever make this amazing sandwich in like 3 minutes whenever you feel like it and that it is most likely going to have a cool famous person name.