Chickpeas!

mmmm....today it's all about beans. because i love them. my friend briton freezes beans in glass mason jars. a freezer full of beans....nice. this is my plan for today. chickpeas. then i'm making this amazingly yummy sandwich spread using the chickpeas, veggies, herbs and spices...

speaking of the freezer, i had to defrost the beast that lives out with my car......holy puddle in my garage! but, at least it is now ready to hold all my beans :)

.....soaked a bunch of dried chickpeas over night that i had in the pantry.

* slowly cook all day in the slow cooker...

* add salt for the last little bit of cooking

* once all soft, drain and rinse the chickpeas and let cool completely.

* fill jars to 1 inch below the top

* put lids on and freeze! 

a happy freezer is a freezer full of beans!

So this delicious sandwich spread i mentioned is supposed to be a fake or vegan version of tunafish....but tunafish is so gross. i once ate a tunafish sandwich in the 6th grade that had been in my backpack for 2 days. i won't go into the details, but i'm pretty sure i almost died. so, i must think up another name for it. 

anyhooo.....

this is my twist on my friend sandra's recipe....and yes it is amazing :)

in a food processor put roughly 2 cups chickpeas and maybe some chopped celery and green or red bell peppers...pulse 3 or 4 times

next add:

a wooden spoon full of veganaise

a squirt of your favorite mustard

splash in some rice vinegar

splash of braggs liquid amino

shake in some celery salt or seeds

a sprinkle of hing (asafoetida powder) or just dice up some onions (sandra likes this the best!)

a teaspoon or so of dill weed

salt and peper to taste

pinch of cayenne or a sprinkle of red pepper flakes

i like to throw in a couple slices of pickle as well, but that's up to you.

now.....make your sandwich! i like to top with tomato, sprouts, lettuce and avocado (because avocado is good on anything and everything :)