Chickpea Salad Sandwiches For a Crowd

Yesterday I went to downtown Vancouver to explore Occupy Vancouver and see if I could feed a few people with Food Not Bombs.

Liberating

The Occupy Movement is hard to define; I think it started with people being upset over the bank bailouts and now has morphed into Everything. It reminds me of that scene in the movie Network where everyone is shouting “I’m mad as heck and I’m not going to take it anymore!”. People worldwide are looking around and seeing their tax dollars going to wars and banks instead of to education, food security, and healthcare. I showed up because I want the world to be a better place, and I think many other people do, too.

I think everyone has something to contribute. I’m a decent cook and I love to feed people, and I think I can best promote the compassionate lifestyle of veganism by being an example of a happy healthy vegan who shares good food, so naturally I felt drawn to the Food Not Bombs tent.

Food Not Bombs

Food Not Bombs is a worldwide network of people devoted to feeding others. We think that there is enough food, money, and resources on this planet to make sure that not one person has to be a victim of food insecurity, malnourishment, famine; but those resources are mis-allocated by corrupt governments and corporations. Resources that could go towards feeding and caring for people are instead going towards funding weapons and wars. So Food Not Bombs promotes peacefulness, vegetarianism, and, of course, feeding people.

chickpea salad sandwhiches

These are the chickpea salad sandwiches that I brought to contribute to yesterday’s lunch meal.

Chickpea Salad Sandwiches For a Crowd

2 to 3 loaves of bread, sliced thinly
1 head of lettuce, torn
Margarine

2 cans of chickpeas, rinsed well, and coarsely mashed
1 can of hummus OR 1 can of chickpeas, rinsed well and pureed smoothly
1/3 cup of vegan mayo (I used nayonaisse)
1/4 cup mustard
1/4 cup pickle relish
1 clove of garlic, minced
1 stalk of celery, minced
1 carrot, peeled and minced
1 bunch (5 or 6) green onions, chopped finely
2 tbsp of finely chopped fresh dill
1/3 cup of finely chopped fresh parsley
Salt, pepper, and paprika

After rinsing the chickpeas and mashing them with a potato masher until they are mostly mashed (some half-beans and whole beans left are okay, they’ll add texture!), mix in all of the other ingredients. Taste and adjust seasonings if necessary. If it needs a little somethin’, try a bit of fresh lemon juice or use some dijon mustard. The flavour will improve on standing.

Lay out an even number of bread slices (I put down 8 slices at at time.) Spread half with margarine. Put a piece of lettuce on each slice of maragarined bread. Take the plain bread slices, spread with the chickpea mixture, then use those to top the slice with the margarine and lettuce. Cut into halves or quarters.

This makes about 72 sandwich halves and probably fed around 30 people.

I also want to share with you something amazing I discovered at Food Not Bombs yesterday;

Blackberry jam and pumpkin seed butter

Blackberry jam and pumpkin seed butter. Try it.

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