Once again, today finds me making supper in the early afternoon. For tonight's on-the-go menu I have croissant sandwiches with chickpea salad spread. I got the croissants at our local bakery, Belleville Bakery. The chickpea spread is a favourite around here - it's sort of a mock chicken salad spread. Once I became a vegetarian I really missed the occasional chicken salad sandwich, and when we discovered this, I was hooked! With that I'm bringing along a creamy coleslaw (Tiernan's favourite!) and some Pockys for dessert. ;) This morning I also whipped up some hummus for the kids' lunch tomorrow (another of Tiernan's favourites!).
Bring on the swimming, kung fu, ballet, jazz, meeting (?? Is there a meeting tonight or not??!), and soccer practice. I am woman, hear me ROAR!
Hummus
2 cans chickpeas, drained and rinsed
1/3 cup tahini
juice of 1 lemon
3 cloves garlic
1 tsp salt
1 tbsp olive oil
paprika
Mix all of the ingredients, except for the paprika in a food processor. Add some water a little at a time to thin it out to desired consistency. Place in a dish, sprinkle with paprika (or cayenne is you want more bite!) and refrigerate.
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Chickpea Salad Spread
1 can chickpeas, drained and rinsed
2 tbsp mayonnaise
2 celery stalks, sliced thinly
1/2 tsp dill weed
sea salt and freshly ground pepper, to taste
Place the chickpeas in a bowl and mash gently with a fork or masher. Add the rest of the ingredients and mix until well combined. Refrigerate until ready to use.
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Creamy Coleslaw
1 medium head of cabbage, shredded
1 large carrot, shredded
1 tbsp onion, minced
1 apple, shredded
1 1/4 cup mayonnaise
1/3 cup sugar
1/4 cup vinegar
1/4 tsp celery seed
1/4 tsp freshly ground pepper
sea salt, to taste
Shred cabbage, carrot and apple in a food processor. Add to a bowl with the minced onion. Combine the mayo, vinegar, sugar, salt, pepper, and celery seed well in a small bowl. Mix with the vegetables and chill.
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