When I did get hungry enough to get up and do something about it, I made this. It was simple, easy and delish, and I have enough to bring for lunch tomorrow. Nothing makes me happier than having tomorrow's lunch packed early, I feel accomplished, people (or person I know that actually reads this blog, HI OMI!).
This recipe from Smitten Kitchen (not a vegan blog, but lovely all the same) is inspired by one at 'wichcraft, which I had in September and have been hoping to have again. Making it at home was a lot cheaper, and dare I say tastier?
And I used "Lindsay" olives. How many times do I have to tell you people, it's Ey!
It makes me happy to add a new sandwich to my repertoire, I usually stick to pbj, tofutti and avocado, or tofu "egg" salad. I enjoyed this smashed chickpea salad on toasted sprouted whole grain bread (a new favorite, and it packs 5 grams of protein per slice, holla) and it would probably be perfect alongside some of Ashley's tabouli.