I know this because my second most viewed/googled post of all time is for Vegetarian BBQ Pulled "Pork" Sandwiches, which is kind of embarrassing since there's not even a recipe in that post - just sauce and canned mock duck. (If you were wondering, my #1 most viewed post is for Crockpot Shredded Chicken Tacos, which makes me nauseous to even think about since I ate this right before the flu bug that I and several others contracted at a New Year's Eve party manifested itself.)
If you like barbecue sauce and sandwiches as much as I do, you'll love this idea for a very healthy, animal-free, and lightning FAST bbq sandwich. In the time it takes you to open a can or a jar, you'll have your sandwich guts ready. Don't skip the onion or pickles, they add a great acidity and crunch to the mix that helps keep the sandwich from becoming just a mushy bbq-flavored hummus.
How many picnics have you had so far this year? I hope at least one! My goal is to have lots of picnics this summer - there's nothing better than sharing a portable meal on a carpet of soft green grass (or a sandy beach, or sturdy park bench), a bright blue sky overhead, and a bottle of chilled wine in your cooler. These sandwiches would be a great picnic food with a crunchy slaw or kale salad, watermelon, and some chocolate or ice cream for dessert.
Barbecue Chickpea Sandwiches
1 can or pint chickpeas, drained
1/4 medium red onion (or 1 shallot), diced fine
2 Tbsp pickled jalapenos (or pickles), diced fine
1/2 - 3/4 cup barbecue sauce (homemade, or a store bought if you can find one without high fructose corn syrup - it's not easy)
4 slices good bread
several slices leaf lettuce
Using a fork or potato masher, smash your chickpeas. Leave some texture so it's not too hummussy. Mix in your onion, pickled jalapenos, and barbecue sauce. It should be a good sandwich consistency so start with 1/2 cup sauce and add more if needed.
Scoop the bbq chickpea mixture onto slices of bread and top with lettuce and cheese (optional).
ONE YEAR AGO: Buttermilk Ranch Dressing
TWO YEARS AGO: Mini Frittatas
THREE YEARS AGO: Green Bean Tuna Salad