I use to tell myself when all of this is over, the digestive issues, the fatigue, the food sensitivities, the pain – I’m going to eat a sandwich, every day, for the rest of my life. I may be short of my daily quota, but I’ve been proudly hitting the every-other-day mark for the past month, and that is something worth celebrating.
I mentioned vaguely a few posts back about how I had finally recovered from my three-year long stint of sickness and poor health (*cue happy dancing*). I mentioned a few tactics I had implemented, but didn’t go into too much detail for fear of being judged – which is silly because you have all been nothing but wonderful and encouraging to me, and this space should be a place we can all come and discuss our wins and struggles with one another. After opening up a bit about my approach to a plant based lifestyle in my recent un-recipes post I received and overflowing amount of positive reactions from you (thank you!), and it gave me the little boost of confidence I needed to keep sharing.
The truth is we can have different nutritional and lifestyle needs from one another, and they can change in different seasons of life – which is what Sarah talked about in her post this past week, and it really moved me to read her words. I’m so thankful for sweet people like her opening up to share in a loving way about what is working for them at their stage in hopes of helping others, but at the same time not shutting out anyone who is in a different place too. That is a tough balance to achieve, and while Sarah has accomplished it wonderfully – I don’t feel as articulate to pour it all out right now. But hopefully I can in small amounts over time through posts on here, if you are open to me doing so – because as therapeutic as my work is for me here, you as my readers are always my focus and ultimate drive behind what I do.
Back to my promise to myself to eat more sandwiches. I’ve never had a food allergy in my life, and when my food sensitivities started shooting through the roof a few years ago I decided to cut out each food that was bothering me, one by one, treating the symptoms instead of the cause. This lead me to eventually not being able to eat anything, including all grains. My gut needed repair, and by simply cutting out grains and therefore starving/killing off all of my grain-eating gut buddies I made myself intolerant (whoops!). After recently focusing on eating tons of resistant starches to sooth and rebuild my gut this summer, I began eating grains again (!). Week by week I amped up my serving sizes each day, and week by week I felt better. This is simply my personal experience, and as I mentioned above, I don’t have any allergies and understand that some people may and therefor this tactic would not work for them like it did for me. It’s with such overwhelming gratitude that I eat so many grains every day now in order to feel well, and make sure to squeeze in my sandwich quota as often as I can – because life is short and I owe my body one (or a dozen) to make up for lost times ;).
While this chickpea salad recipe was designed to be layered/wrapped/what have you – it is also a bang-er-ang salad topper, as many of you might have seen in my stories on Instagram yesterday! So feel free to play with and enjoy this mix whatever way suits you and your healthiest, happiest lifestyle at the moment. And please, don’t forget the grapes. Don’t forget the grapes. Mmk? HUGS.
DIJON CHICKPEA SALAD SANDWICH W/ GRAPES, SHALLOTS, & HERBS
Makes 2 servings, multiply as needed.
dijon chickpea salad
2 cups cooked chickpeas
3 tablespoons dijon mustard
3 tablespoons fresh lemon juice
2 teaspoons capers
1 tablespoon minced shallot
1/4 cup (packed) fresh dill fronds
1/3 cup (packed) fresh parsley leaves, chopped
plenty of freshly ground black pepper
1/3 cup red grapes, quartered
4 slices sandwich bread of choice
fresh greens (romaine leaves or sweet greens work well)
fresh tomato slices
fresh cucumber slices
Make the chickpea salad. Add everything but the grapes to a bowl and mash together with the back of a fork. Stir, mash, stir, mash, until it begins to comes together but is still chunky. Stir in the quartered red grapes. Taste and adjust seasoning if needed (add salt, if desired). Use right away, or store in an airtight glass container in the fridge, use within three days.
Build the sandwich. Divide the chickpea salad evenly between the four slices of bread and spread to cover. Layer the cucumber, tomato, and greens on two of the slices, and top with the remaining two. Slice in half and enjoy right away.
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