Get out of your lunchtime rut and make packing lunches more exciting with this Chickpea Walnut Sandwich.
Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question.
I always pack my lunch for the next day the night before. If not, I’m typically running out the door and a Siggi’s yogurt, KIND bar, and a piece of fruit are just tossed in my bag on my way out. I don’t mind those “snacky” kind of lunches once in a while, but I’d prefer more of a meal kind of lunch.
This chickpea walnut sandwich is a plant-based tuna/chicken salad makeover. I always try and make sure protein is present at lunchtime to help keep me full through the afternoon. Chickpeas are the perfect pulse for this recipe because the firm texture holds its shape. The addition of the walnuts is key for the crunch factor, while also providing heart-healthy fats.
Greek yogurt is a great substitute for mayonnaise to trim back on saturated fat and replace it with a boost of protein and calcium instead.
Add to a sandwich, top on a salad, or dip with crackers – this chickpea walnut mixture is versatile to get you out of your lunchtime rut.
Add chickpeas to a bowl and lightly mash with a fork. (Not too much. We aren’t making hummus!) Add walnuts, Greek yogurt, Dijon mustard, honey, and scallions and mix together. Season with salt and pepper, to taste.
Add a desired amount of the chickpea mixture to the bread and add desired toppings. Top with the other slice of bread.
Calling all PB&J lovers – this recipe is for you! Turn a classic into something new and exciting, like this Ultimate PB&J. I lived off PB&J growing up. It is so quick and easy to make, plus portable. This month The Recipe ReDux challenged members to cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. 99% of the time, my kitchen will never be without peanut butter, bananas, bread, and chia seeds. They are staples.
I was craving a classic PB&J this weekend, but with this challenge, I wasn’t just going to slather peanut butter and jelly on bread and call it a recipe, so I decided to add a little culinary twist to this classic for this RR challenge.
For a good PB&J (or any sandwich), make sure to start with hearty whole grain bread. Next, comes my favorite part, the peanut butter! I ran out of one of my favorites, Betsy’s Best, so I made my own version by mixing natural peanut butter with cinnamon and chia seeds. Then, topped with bruleed bananas, strawberries, and chopped peanuts, I’d say this is definitely gourmet compared your standard PB&J.
A classic B.L.T. with a little twist! Adding the “A” (avocado) and a creamy spread takes this average BLT up a notch. Don’t skip out on quality ingredients when you assemble this sandwich. I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Have you seen the new Sabra spreads hit the shelves at your local grocery store? I was excited when Sabra sent me all three flavors to experiment with in the kitchen. The flavors are honey mustard, garlic herb, and sea salt and cracked pepper. I had so many recipe ideas running through my head. These spreads will definitely be making an appearance here in the future. With these fresh ingredients and flavors the new Sabra spreads will become a staple condiment in my refrigerator. When it comes to a BLT, you need quality ingredients. I decided just a BLT just wouldn’t suffice and needed a little extra flavor. I turned it into a B.A.L.T. with slices of avocado. I love sandwiches when you can really taste all ingredients in every layer.
To build your perfect B.A.L.T. you have to start out with quality bread. I like a hearty whole wheat bread. Next, comes the bacon. Not all bacon is created equally. Look for pork shoulder bacon, it is a much leaner choice. Pork shoulder comes from a leaner part of the pig (the shoulder) which contains less fat than pork belly, which majority of bacon comes from. Then comes the avocado. You can mash it. I decided to keep it as slices. Whatever you like best! The lettuce I chose was a Boston bib lettuce. The leaves are tender. If you prefer more of a crunch, go for romaine. Of course, this jersey girl has to choose a juicy plump jersey tomato sliced on top.
The part that ties it all together is the Sabra spread. This is a much healthier choice than adding mayo as a condiment. The new Sabra spreads contain 75% less fat than mayo and are convenient for sandwiches now that it is in a squeeze bottle. Of course you can add any of the new flavors, but I wanted to keep it in the simple side and added the sea salt and cracked black pepper.
Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.
Ultimate Chicken Avocado Grilled Cheese Makes 1 sandwich
Ingredients: 2 slices whole wheat bread
2 ounces cooked chicken breast, shredded 1 oz part skim mozzarella cheese, shredded 2 slices of tomato 1/4 avocado 1 tbsp light ranch dressing Directions: 1. Lightly toast the bread. (This is my secret for a perfectly crisp grilled cheese without using butter on the bread. Helps cut back on saturated fat.) 2. Mash the avocado with the ranch dressing. 3. Put a pan over medium heat. Layer the avocado and ranch mixture, tomato, chicken, and cheese between the bread. 4. Place the grilled cheese in the pan and push down on one side with a spatula. 5. Cook until each side is golden brown and the cheese has melted.
(nutrition facts based on using myfitnesspal)
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