February | 2022 | Mostly Beans

Chickpea Salad Sandwich

Prep Time30

Cook Time30

Bean Soaking8

Total Time9

Course: Dinner, Lunch

Cuisine: California, Vegan, Vegetarian

Keyword: Dry Beans, Sandwich

Servings: servings

Calories: 781kcal

Equipment

1 Pressure cooker

Ingredients

Beans

½ lb dry garbanzo beans
bean spices garlic, onion, bay leaf, oregano, etc.

Salad

6 tbsp extra-virgin olive oil
6 tbsp tahini
2 large lemons 3 tbsp lemon juice
1 clove garlic minced
1 tsp salt
½ tsp pepper
½ cup finely chopped celery
½ cup finely chopped scallions

Sandwich

8 slices bread
8 leaves butter lettuce
4 tbsp vegan mayonnaise optional

Instructions

Beans

Soak the beans in 1.5% salted water for 8 hours, ideally.
½ lb dry garbanzo beans
Add the soaked beans and ~2 quarts of water to the pressure cooker. Add bean spices in a spice bag or other container. Cook under high pressure for 8-12 minutes. Allow pressure to release naturally for 25 minutes. Then check doneness. If done, proceed; if not, cook again under pressure or not, depending on how much is needed. Drain beans and set aside to drain completely, cool some, and release steam while you prepare the other ingredients.
bean spices

Salad

In a large bowl (or large food processor), combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk (or pulse) until well combined.
6 tbsp extra-virgin olive oil, 6 tbsp tahini, 2 large lemons, 1 clove garlic, 1 tsp salt, ½ tsp pepper
Add cooked, drained garbanzo beans and mash gently, for a chunky texture (or briefly pulse in food processor). Add celery and scallions and mix (consider not pulsing again and mixing with a spatula). Season to taste with salt and pepper.
½ lb dry garbanzo beans, ½ cup finely chopped celery, ½ cup finely chopped scallions

Sandwitch

Prepare sandwiches. Optional mayonnaise can go on each side of the bread. Then add butter lettuce. Consider other toppings like tomato, avocado, cucumber, pickles, etc. Also consider making the mayonaise spicy with a bit of sriracha.
8 slices bread, 8 leaves butter lettuce, 4 tbsp vegan mayonnaise

Notes

Makes 4 big sandwiches

Nutrition

This great meal is fairly quick and easy and makes a healthy number of servings of fairly healthy food, even if the coconut milk adds quite a bit of saturated fat.

Note: start the tofu among the first steps, before cutting the veggies, to be most efficient. You can chop the veggies while the tofu bakes.

Print Recipe

Thai Green Curry with Vegetables and Tofu

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: Asian, California, Thai

Keyword: Inspired by New York Times, Tofu, Vegan

Servings: servings

Calories: 639kcal

Ingredients

Tofu

14 oz tofu dried, pressed and cubed
2 tsp olive oil
½ tsp salt

Curry and Veggies

13½ oz coconut milk do not shake can
½ cup vegetable stock
4 tsp soy sauce
1 tsp brown sugar
3 tbsp Thai green curry paste vegan, check ingredients
1 medium onion cubed
1 medium red bell pepper cubed
1 large zucchini cubed
½ small peeled sweet potato cubed
1 cup green beans trimmed, cut into 1-2"
1 large lime juiced
8 leaves basil cut into thin strips

Instructions

Preheat the oven to 425ºF with a sheet pan in the top third position. Cube and pat-dry the tofu. Place in a bowl and drizzle lightly with olive oil and lightly salt, mix. Once oven is pre-heated, pour tofu onto sheet pan and place back in the oven and bake for 10-15 minutes, flipping halfway through to give both sides a bit of a crisp. Remove and set aside. Turn off oven.
14 oz tofu, 2 tsp olive oil, ½ tsp salt
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium sealable glass and mix well by shaking (or stir well in a bowl). In a medium measuring cup or bowl, combine vegetable stock, soy sauce, and brown sugar. Stir until the sugar is dissolved.
13½ oz coconut milk, ½ cup vegetable stock, 4 tsp soy sauce, 1 tsp brown sugar
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning.
3 tbsp Thai green curry paste
Add onion, red pepper, zucchini, sweet potato, green beans, and tofu. Stir until vegetables are hot, 2-3 minutes. Stir in remaining coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
1 medium onion, 1 medium red bell pepper, 1 large zucchini, ½ small peeled sweet potato, 1 cup green beans
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
1 large lime
To serve, place the curry in a warm serving bowl and garnish with the basil strips. Serve over rice.
8 leaves basil

Notes

Makes 4 servings

Nutrition

Nutrition Facts

Thai Green Curry with Vegetables and Tofu

Amount Per Serving

Calories 639 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 19g119%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 785mg34%

Potassium 726mg21%

Carbohydrates 87g29%

Fiber 11g46%

Sugar 18g20%

Protein 26g52%

Vitamin A 7790IU156%

Vitamin C 83mg101%

Calcium 262mg26%

Iron 10mg56%

* Percent Daily Values are based on a 2000 calorie diet.