Chipotle + Lime Chickpea Salad

Just wanted to hop on here quickly to share my new favorite lunch! I often make chickpea salad sandwiches when hummus gets boring. This latest variation is a real keeper! Especially if you are as addicted to chipotle Vegenaise as I am. We put it on everything!

CHIPOTLE + LIME CHICKPEA SALAD

What you'll need . . .

• 1 (15-ounce) can of chickpeas, drained + rinsed
• 1/2 cup pickles, chopped into bits
• 1/2 cup cherry tomatoes, chopped into bits
• Handful fresh cilantro, minced
• 3 tablespoons chipotle Vegenaise
• 2 teaspoons time juice
• Salt and pepper to taste

Method . . .

• Mash the chickpea in a large bowl using a potato masher or a fork. The texture should resemble canned tuna or chicken.
• Add the rest of the ingredients and mix until well combined. Season to taste.
• Then toast bread, top with spinach or other greens, and scoop out the salad.

It's so good!

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Brunch Sandwich

If I ever open a restaurant, it will be called Brunch.

And I will serve only brunch.

And this sandwich will be the signature item on the menu.

It sounds a lot more complicated than it actually is.

Let's break it down:

• First you'll need to roast one large portabella per sandwich you intend to make. (You can find some handy instructions in this post all about the merits of mushrooms for runners.)
• You'll need slices of tomato and avocado, too. As well as some cream cheese or Tofutti, which is what we had in the fridge.
• The french toast is just slices of sourdough bread soaked in an egg mixture and then cooked over medium-high heat on both sides until browned.
• = 2 whole eggs + 1 tablespoons Chipotle Vegenaise + 1-3 tablespoons almond milk. Whisked.
• (That should be enough to soak 6 to 8 slices of bread or make 3 to 4 sandwiches.) 

Sandwich assembly is quite easy.

Slice everything up nice + thin, then pile on to your liking.

Fold into a sandwich and cut.

You may remember back in my last waffle post that I had intended to give you a waffle sandwich recipe that was of the savory variety. Well, yes. But I never took photos. Anyway, this is pretty much THAT sandwich.

But there's more sandwich deliciousness where this came from.

Stay tuned . . .

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Smoked Chipotle Bean Burgers

Bean burgers are an easy way to get in a solid vegetarian meal. But how you season them can make or break their tastiness. Stephen's brother gifted us some Smoked Paprika-Chipotle seasoning for Christmas . . . and I knew the minute we opened it that it'd be perfect in tons of recipes, but especially burgers.

You can spice these patties anyway you like. But if you're going for a semi-authentic taste (but let's be real -- I'm not trying to replicate meaty burgers), try a smoked variety. I've noticed more and more smoked spices popping up on grocery shelves. They're great for soups and stews, too!

CHIPOTLE BEAN BURGERS

What you'll need . . .

• 1/4 cup red quinoa
• 1 cup water
• 2 large cloves of garlic
• 1 tablespoon BBQ sauce (Frank's RedHot Kickin' BBQ)
• 1 tablespoon olive oil
• 1 teaspoon smoky paprika chipotle seasoning (or whatever seasoning you want)
• 1 teaspoon maple syrup (we used a habanero-infused variety!)
• 1 can black beans, drained and rinsed
• 1 can canelli beans, drained and rinsed
• 1/4 cup whole wheat breadcrumbs
• 2 tablespoons chocolate chips (optional, but fun!)

Method . . .

1. In a small saucepan, heat 1 cup of water with the red quinoa until boiling.
2. Preheat your oven to 375 degrees F and line a baking sheet with parchment or foil. Set aside.
3. Continue cooking and stirring until all the liquid is absorbed and quinoa is cooked through.
4. In a food processor, combine the garlic, BBQ sauce, olive oil, chipotle seasoning, and maple syrup.
5. Then add in the black beans canelli beans, breadcrumbs, chocolate chips, and quinoa. Mix until incorporated, but still a bit chunky.
6. Form into 12 patties and place on the baking sheet.
7. Bake for 5 to 10 minutes on each side. The outsides of the burger will be crisp while the insides remain somewhat smushy (but tasty).

NAAN

I used this quick and easy naan recipe, but modified it in the following ways:

• I made only a half batch, as I froze half of the burgers this recipe makes.
• I used half white bread flour, half whole wheat flour.
• I omitted the sugar.
• I let the dough rise for 30 minutes, but skipped the second 1-hour rise with wonderful results.
• I portioned out the pieces so it made 8 small naan versus only 5 as the recipe specifies.
• I used olive oil in place of the Ghee.
• I imagine if you'd like to make the recipe vegan, you could use a flax egg (see our handy conversion chart) in place of the egg.

If you'd like to check out some of our other burger recipes, try these:

Chickpea Burgers
Vegetarian Juicy Lucy
Black Bean-Tempeh Burgers
Black Bean-Spinach Burgers

And if you follow (never home)maker, baby! -- today I wrote about why breastfeeding SUCKS. No, it isn't another rant.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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