Preparing sandwiches was one of the things that I loved the most when I was a kid.
As soon as I got control of knives and chopping boards I had to start taking control of my snacks, to replace those so so that my parents used to prep for me, with something rich, fatty and especially multilayered. My go-to was Italian bread with a first layer of mayo, Italian mustard and anchovy cream, followed by a layer of lettuce, one layer of tomatoes, properly salted, you always want to salt your greens in a sandwich, capers, emmenthal cheese, hard boiled eggs and Sardinian garlicky sausage.
Soon after I began my personal journey to the perfect sandwich the entire family started asking me to make the same snacks for them.
Well, I cannot blame them, the one described above is still one of those that I love the most and even though it has a crazy amount of layers and can be pretty difficult to eat, is easy to make and delivers a true Italian fresh summery taste that brings me back to home.
But a girl obsessed with food cannot stop there.
Since I am living in England, after stopping for years this sandwich eating habit, I basically started living on them. Even though it is not an healthy habit to live just on sandwiches, I must confess that I have an hard moment finding time to prepare a full meal before going to work, so usually, if I eat at all, I just grab a sandwich from the nearest shop, which makes me feel kind of ashamed myself. The sandwich is fresh, but still something store-bought that I can put together with better ingredients and results home.
And that is why here we are with a chickpea salad also known as mock tuna salad (perfect for healthy sandwiches), to kick start my good intention week.
This is the simplest version that you will find online, with no weird ingredients (except the yeast) or sauces and the most clean fresh taste ever. I did this salad once at work and with my surprise it was appreciated by my co-worker in the section, who is really really picky about food and eats only Persian heavy meat dishes.
- 240 g cooked chickpeas (mashed)
- 20 g white onion (finely chopped)
- 1 celery stalk (finely chopped)
- 5 gherkins (finely chopped)
- 2 tbsp mayonnaise
- 1 tsp extra virgin olive oil
- 1 tbsp soy sauce
- 3 tsp inactive yeast
- salt and black pepper to taste
- In a bowl combine all the ingredients and mix well.
- Adjust salt and pepper to taste.
- Refrigerate at least one hour before serving.