Raw Lunch Ideas with Chick Peas!
There are two things I can not live without. My veggie “bread” and my chick pea spreads. If I have those, I always have lunch at the ready. With just a little advanced planning, you can have wonderful, raw elements to use as the base of a quick sandwich or snack.
My favorite raw “bread” (note that this bread is on the thin side and crisp) is super simple to make. Veggies make the base, a cup of ground golden flax loaded with omega 3’s is the binder. In this case, I threw in some nutritional yeast, sun dried tomatoes and Bragg’s Aminos to kick up the flavor a notch. I often make a double batch and keep the extra in an air-tight container.
My other go to is chickpea spread. You can make this with cooked chickpeas or raw sprouted ones. The inspiration for this recipe came from one of my favorite books, “Prevent and Reverse Heart Disease
If you don’t have time to sprout the chick peas, you can use cooked. It won’t be raw but it will still be delicious. Gluten free, vegan and raw, this recipe is a quick delicious way to have lunch on hand.
I would love to hear what your favorite “go to” raw elements are!!
Tomato Cucumber Chickpea Sandwiches
serves 4
Veggie Bread
- 2 medium zucchini, cut into one-inch pieces
- 1 medium tomato
- 1 medium onion, cut into chunks
- 1/4 cup sun dried tomatoes, softened
- 1 cup ground golden flax
- 1/4 cup nutritional yeast
- 2 tablespoons Bragg’s Aminos
- pinch Himalayan salt and pepper (to taste)
- Place the zucchini, tomato, onion and sun dried tomatoes in the food processor and process until a slurry develops.
- Add ground flax, nutritional yeast, Bragg’s, salt and pepper. Pulse to combine well.
- Spread thickly on a non-stick dehydrator sheet. Score. Dehydrate at 145 for an hour, reduce heat to 115 and dehydrate another 12-15 hours or until completely dry. Remove to screens half way through drying.
Chick Pea Spread
- 2 cups sprouted chickpeas
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 2 tablespoons dijon mustard (or 2 teaspoons dried mustard powder)
- 2 tablespoons Bragg’s Aminos
- 1 bunch scallions, thinly sliced
- pinch Himalayan salt and fresh ground pepper.
- Place chickpeas, water, lemon juice, dijon mustard and Braggs into food processor. Process until smooth. You may need more water.
- Add scallions, salt and pepper. Pulse until combined.
*Keeps up to a week in the fridge.
Sandwich
- 2 pieces of veggie bread
- 1/4 cup chickpea spread
- handful arugula
- 1 small tomato
- cucumber slices
- pinch Himalayan salt and fresh ground pepper
- Spread a layer of the chickpea spread, top with arugula, tomato slices and cucumber. Top with a sprinkle of salt and pepper.
kimmythevegan wrote on October 5, 2013
Mmmm this sounds really good. I’ve never made a raw chickpea spread before – I’ll have to try it out =)
Heather @Gluten-Free Cat wrote on October 5, 2013
I just popped the bread in the dehydrator. Can’t wait until it’s ready! Raw foodies must have patience… 🙂 Now I’m off to make the spread! Thanks these great recipes. Would you be interested in sharing them at Raw Foods Thursdays?
Heather
Michelle wrote on October 1, 2013
These look totally amazing. As soon as I get a dehydrator, this is on the list. Thanks so much
rhinda wrote on October 1, 2013
Susan,
Have you ever substituted anything for the onion??? I have a think with onions. Can’t stand them. In a different recipe, I used crushed apples instead of onion. What do you think it would do to this recipe?? Any thoughts?
Joanne wrote on October 1, 2013
I don’t have a dehydrator , can I use my oven for this recipe?
Susan wrote on October 1, 2013
I have not tried it in an oven but you would have a hard time keeping it raw unless your oven temp can be lower than 115 degrees. Cheers!
Susan wrote on October 1, 2013
Simply click on the links in the right sidebar. It will take you to the places to order. Cheers!
Ayoola wrote on October 1, 2013
I would like to purchase some of your books. Where can l do this? Many thanks. Ayoola
Kristen Kelley wrote on October 1, 2013
These sandwiches look delicious and the “bread” sounds so simple. I think I may whip some up to send for lunch with my daughter tomorrow!