Biking to the beach on the weekend is becoming a habit for my girlfriend and I as of late. Did you know you can jump on your bike in Brooklyn and be at a beach in less than two hours? It’s true! And as much as I’d love to just drink tallboys and eat a plate of fries every time we go, I find packing a lunch reduces the chances of this unwise decision happening.
One of the greatest hits of our weekend lunches is the chickpea salad (or unchicken salad) sandwich. Ailanthus-Altissima offered Persephone readers a Chickpea Salad recipe recently, which looks quite yummy. For ours, we usually just use the following recipe:
Chickpea Salad Sandwich
- 1 can garbanzo beans
- Splash of lemon juice
- 1 cup chopped celery
- 2 tablespoons Veganaise
- Salt & pepper to taste
- You could also add dill or nutritional yeast for more flavor.
Toss these ingredients in a food processor and mince. Put on bread. Done and done!
Recently through my twitter feed, I learned of a new sandwich recipe from Isa Chandra Moskowitz of Post Punk Kitchen fame. She offers a Cucumber-Avocado Tea Sandwich recipe that looks dainty and delicious!
Another beach-ready vegan sandwich is the TLT, or Tempeh, Lettuce, and Tomato. For this remake of the old classic, simply pile tomato, lettuce, and bacon-flavored tempeh strips on two slices of bread. I like to smother the bread slices with either Earth Balance or Veganaise before putting on the goods as well. Tofurky makes a number of meat substitutes that work well on this sandwich, including their deli slices and marinated tempeh.
BONUS ROUND: While I highly recommend packing a lunch, if you want to splurge and buy a snack, Rockaway Beach in Queens is one step closer to becoming a vegan mecca of a boardwalk as Babycakes joins the scene.
