Egg salad is my favorite.
No, chickpea.
I played the “favorite” food game until realizing,
I can have both!
With open-faced sandwiches, we don’t have to choose. And they’re cute attractive and easy to make! Ahhh, sliced bread sandwiches make everyone glow with food happiness.
Did you grow up on egg salad? We sure did, and tuna too. Both were boating staples. My dad takes the ingredients, making, and end result serious. Because of great tasting sandwiches, mixed with sun kissed Tahoe nostalgia, I do too.
Over the years, I’ve snuck subtle and not so, changes into my dad’s mix. To my surprise, he’s been mostly receptive. I’m hesitant on dropping the chickpea instead of tuna bomb, but it’s coming ; )
Everyone has their own take when it comes to these salads. I’d love to hear yours. When having the “tuna talk” at school, many Mexican momma’s raised our students to add corn. I shall try!
I make mine with chickpeas, emphasis on key ingredients.
Makings for a Great Chickpea Salad
- big fat good tasting chickpeas
- a decent coat of mayonnaise
- a lot of dried dill (I tried fresh inside and actually prefer dried)
- garlic, need I say more
- the crunch of red onion
- do you like capers? If not, an extra sprinkle of salt
- a splash of apple cider vinegar or lemon juice for zip
- thin sliced romaine leaves (the heart’s the best part, as it adds crunch)
Makings for a Great Egg Salad
- a more than decent coat of mayonnaise, my dad says “the sandwich better not taste like the Sahara Desert” a.k.a make it wet
- dry mustard, oh yeah! I started adding yellow or dijon mustard too and like the combination.
- a ton of dried dill in and fresh on top
- garlic granules
- whatever onion I’m in the mood for (red, green, chives, or a combination of a few)
Oooh, did we savor these little devils.
Open-faced Sandwich - Chickpea Tuna & Egg Salad
Ingredients:
Chickpea Tuna
- 4 slices bread, of choice fresh or toasted
- 15 ounces canned chickpeas drained and rinsed
- 1-2 Tablespoons mayonnaise
- 1/4 teaspoon apple cider vinegar or fresh lemon juice
- 1-2 Tablespoons red onion, fine chopped
- ½-¼ teaspoon dried dill
- 1/2 teaspoon garlic granules or powder
- ¼-⅛ teaspoon ground pepper
- 1/8 teaspoon salt
- 3 small romaine leaves, fine sliced dried if wet
- ¼-½ teaspoon capers - optional
- 1 Tablespoon sweet of dill pickles, fine chopped - optional
Egg Salad
- 3 slices bread, of choice fresh or toasted
- 3 large eggs, hardboiled
- 1-2 Tablespoons mayonnaise
- 1/4 teaspoon dry mustard (use Coleman's)
- 1/4 teaspoon yellow mustard
- 1-2 Tablespoons red onion, fine chopped
- 1/2 teaspoon dried dill
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- Sprinkle ground pepper, cayenne, and chives
- ¼-½ teaspoon capers - optional
Instructions
Chickpea Salad
- Place drained and rinsed chickpeas in a small bowl. With a fork, lightly mash about half. Add mayonnaise, red onion, dill, garlic, salt, pepper. Mix to combine, then stir in lettuce. Place in the refrigerator until ready to serve.
- Add the chickpea salad to four slices of fresh or toasted bread.Garnish Ideas: capers, fresh dill, sesame seeds, pea shoots, sunflower seeds, sprouts, and ground pepper.
Egg Salad
- On a cutting board or in the small bowl being used to make this salad, chop chilled hardboiled eggs haphazardly. Add mayonnaise, mustard(s), onion, dill, salt, and pepper. Mix until combined. Place in refrigerator until ready to serve.
- Add the egg salad to three slices of fresh or toasted bread. Garnish Ideas- sliced egg, chives, fresh dill, cayenne, mustard seeds, sprouts, pea shoots, ground pepper.
Notes
- I prefer dried dill in the salad and fresh on top. If you prefer fresh inside the salad, the conversion is 1-1/2 teaspoons vs. 1/2 dried.
