If you’re looking for an easy recipe for cucumber sandwiches, this is it!

Cut your cucumber sandwiches into triangles for an easy and elegant presentation, or go to town and cut them into shapes with cookie cutters. Grab your flower cookie cutter and make them super cute, Megan Markle (or is it Sussex?) style!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cucumber Sandwiches
• Ingredients
• Adaptations/Variations
• How to Make Cucumber Sandwiches
• Tips for Success
• More Tea-Party-Worthy Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been making cucumber cream cheese sandwiches for years, but it wasn’t until I whipped up a batch for a teacher appreciation event that I realized I should share the recipe here on Kitchen Treaty!

I’ve made them a few ways over the years – sometimes just a swipe of plain cream cheese on some bread, and some slices of cucumber. And sometimes, I jazz up the cream cheese with herbs to take them over the top. The herbs really do take these cucumber sandwiches to the next level, so that’s the recipe I’m sharing here today!

Cucumber sandwiches are such a simple, delicious, versatile sandwich – and it’s naturally vegetarian! Huzzah!

Why You’ll Love Cucumber Sandwiches

• Perfect for afternoon tea, baby or bridal showers, or poetry teatime (if you’re a homeschooling family, you know what I’m talking about!).
• Portable! Cucumber cream cheese sandwiches are super easy to prep, pack, and carry along.
• Kid-friendly. The simple ingredients – soft white bread, herby cream cheese, cool cucumbers – makes a sandwich kids will love.

Ingredients

• Bread – I like a soft white bread for cucumber sandwiches. They’re easy to cut the crusts off of and cut into shapes, and there’s just something so nice about the soft bread with the cream cheese and crisp cubes.
• Cucumber – I really like English cucumbers for my cucumber tea sandwiches. The peel is very thin, so it can stay on, and they’re nice, crisp, and mild tasting. You can go with any cucumber, though. Persian cucumbers are small but tasty. Traditional cucumber are great, too, but I suggest peeling off their thick skin before slicing and placing them in your sandwiches.
• Garlic and herb cream cheese – Made with cream cheese, mayo, dill, chives, garlic powder, salt, and pepper.

Adaptations/Variations

• Cucumber Veggie Tea Sandwiches – Add shredded carrots, creamy avocado, roasted red bell peppers, sun-dried tomatoes … whatever combo sounds good to you at the moment! This cucumber sandwich recipe is endlessly customizable.
• Vegan/Dairy-Free Cucumber Cream Cheese Sandwiches – For dairy-free sandwiches, swap the cream cheese for dairy-free cream cheese. If you want to go fully vegan, make sure to swap out the mayo, too, for an egg-free version like vegenaise.

Tips for Success

• Use room temp/softened cream cheese. It will be really hard to blend the cream cheese if it’s super cold/hard.
• Use an electric mixer to blend the garlic herb cream cheese. That makes it super quick and very smooth.

I hope these Cucumber Tea Sandwiches were exactly what you were looking for to enhance your afternoon tea time, add to the bridal shower table, or serve up on a pretty platter for Mother’s Day! They’re super easy, a classic for a reason – and just dang delicious, too.

More Tea-Party-Worthy Recipes

• Cucumber Cream Cheese Canapes
• Cucumber Slices with Smoky Sunflower Seed Pate
• Marinated Cheese & Olive Skewers
• London Fog Latte
• Slow-Roasted Tomato Bruschetta

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Cucumber Sandwiches Recipe

An elegant, easy sandwich that's perfect for tea time! With garlic-herb cream cheese and crisp cucumbers on soft bread – classic cucumber cream cheese sandwiches are simple, refreshing, and hit the spot.

Keyword garlic and herb cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 sandwiches

Calories 123kcal

Author Kare

Ingredients

For the garlic-herb cream cheese

• 4 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 2 teaspoons chopped fresh dill or 1 teaspoon dried
• 2 teaspoons chopped fresh chives
• 1/4 teaspoon garlic powder finely minced or grated
• 1/8 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

For the sandwiches

• 1 English cucumber sliced into 1/4-inch slices
• 1 batch garlic-herb cream cheese
• 8 slices soft white bread

Instructions

• Add the garlic-herb cream cheese ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely combined together and smooth.
• Lay out four slices of the bread. Divide the cream cheese between the four slices, spreading evenly across the bread.
• Lay the cucumber slices over the top, overlapping as needed.
• Place the second slice of bread on top. Using a large chef’s knife, cut off the crust then cut each sandwich into two triangles, then cut each triangle into two smaller triangles if desired.
• Garlic herb cream cheese can be kept in an airtight container in the fridge for up to 5 days.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 3sandwiches | Calories: 123kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 40mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg

The post Cucumber Sandwiches Recipe appeared first on Kitchen Treaty.

The combination of textures in a creamy, full-of-flavor dressing are, in a phrase, on point.

Red grapes add a sweet, juicy bite, and toasted pecans + bits of crunchy celery add a satisfying crunch. And that creamy dressing, made with tangy Greek yogurt, mayo, lemon and dill … this creamy chickpea salad is so, SO good stuffed inside a croissant.

The Story Behind the Recipe

I’m always excited about the recipes I share with you, but this creamy chickpea salad sandwich is one that I’m extra excited about. It hits on all fronts: It’s super easy to make, perfect for making ahead, and – oh yeah – tastes amazing!

I’ve been seeing a lot of chicken salad recipes with grapes and pecans, and I felt driven to make a version with chickpeas. I am SO GLAD I DID.

Ingredients

For the chickpea salad:

• Chickpeas – I use two cans, which equates to about four cups of chickpeas.
• Pecans – Chop them pretty finely and toast them. Worth it!
• Celery – For that classic chicken salad flavor and a bit of satisfying crunch.
• Onion – Red onion is perfect. I mince it VERY finely because I love the flavor and the bit of crunch but don’t want to find a huge piece of onion in my chickpea salad sandwich.
• Grapes – Many chicken salad recipes called for halved grapes, but I go one step further and quarter them. For me, this just makes more sense for a chickpea version because chickpeas are on the smaller side and in something like this, the textures are more satisfying when the sizes can match up. Plus, you’re more likely to get a sweet juicy grape in very bite!

For the dressing:

• Greek yogurt – Full fat, plain. Sour cream will work as a sub, too, but I like the added health benefits of Greek yogurt (protein, probiotics, etc.) (source)
• Mayonnaise – Adds another note of creamy flavor. Use your favorite brand.
• Lemon juice – From one medium or large juicy lemon.
• Dill – You can use fresh minced dill, or I’ve provided an option for dried dill if that’s what you have on hand.
• Salt & pepper – This one calls for quite a bit of salt because in my opinion, the chickpeas and Greek yogurt need it. If you’re not sure or don’t like a lot of salt, go ahead and start with 1/2 teaspoon then add more at the end if you feel it needs it.

For the sandwiches:

• Croissants – HIGHLY recommend filling croissants with this creamy chickpea salad. But you can also use plain ol’ bread if you prefer.

Tips for Success

• Toast the pecans first. This will give them a chance to cool off a bit before you add them to the salad.
• Mash the chickpea salad. But only a little! This helps the chickpea salad to hold together a bit better inside your sandwiches.

I hope this Creamy Chickpea Salad Sandwich is a winner for you, too! I threw this one together, tweaking here and there where I felt it needed it, and on first taste I thought it was an immediate homerun. It’s SO awesome for making ahead and keeping in the fridge for quick and easy lunches and snacks. Winner winner chickpea dinner!

Favorite Chickpea Recipes

• Vegetarian Tuna Salad Sandwiches with Chickpeas
• Buffalo Chickpea Green Salad
• Massaged Kale Salad with Chickpeas and Avocado
• Broccoli Cheddar Chickpea Noodle Casserole
• Chickpea & Tomato Curry

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Creamy Chickpea Salad Sandwiches with Red Grapes & Toasted Pecans Recipe

Chickpeas, juicy grapes, crunchy pecans, and celery in a creamy lemon-dill dressing, piled into buttery croissants and devoured! This creamy Chickpea Salad Sandwich might just be the BEST (and easiest!) vegetarian sandwich!

Course lunch

Keyword chickpea chicken salad, chickpea salad, chickpea salad sandwich, creamy chickpea salad, vegetarian chicken salad

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 411kcal

Author Kare

Ingredients

For the chickpea salad:

• 1/2 cup pecans chopped and toasted
• 2 15-ounce cans chickpeas drained and rinsed
• 1 cup diced celery about 2 stalks
• 1/4 cup finely diced red onion about 1/2 small onion
• 1 cup red grapes quartered

For the dressing:

• 2/3 cup Greek yogurt can substitute sour cream
• 1/3 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon fresh minced dill or 1 1/2 teaspoons dried dill
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

For the sandwiches:

• 6 croissants

Instructions

Toast the pecans

• Lightly chop the pecans and add them to a medium skillet over medium heat. Toast, stirring occasionally until fragrant and ever so lightly golden. Remove from heat. When toasting nuts, you want to be sure to remove them from the heat before you think you need to, because they will continue toasting off heat and can burn easily.

Prep chickpea salad ingredients

• To a large bowl, add the chickpeas, celery, onion, grapes, and toasted pecans. Toss gently to mix together.

Make the dressing

• To a small bowl, add the Greek yogurt, mayo, lemon juice, dill, salt, and pepper. Whisk together until combined.

Mix the salad

• Pour the salad dressing over the salad ingredients and combine well.
• Using a potato masher, mash the salad 3-4 times just to smash a few chickpeas then remix it all together. This will help it to be more homogenous and hold together better when inside the sandwich.
• Taste the chickpea salad and add more salt and pepper if desired.

Assemble sandwiches

• Slice croissants in half horizontally and add 3/4 cup to 1 cup of chickpea salad to the bottom half of the croissant. Top with other half. Cut in half vertically and serve.

Notes

Store in an airtight container in the fridge for up to 3 days. 

Vegan option:

The mayo and Greek yogurt make this non-vegan as-is, but a couple of simple swaps will get you there. I’d recommend vegan mayo and either store-bought or homemade vegan sour cream for the Greek yogurt.

Gluten-free option: 

Use a gluten-free croissant or a couple of slices of your favorite GF bread. Or just serve this up on a bed of lettuce and bypass the bread altogether.

Meat option:

If you’re making sandwiches for meat-eaters and vegetarians eating together, I’d divide the pecans, grapes, celery, and onion between two medium-size bowls. Add half the chickpeas to one and about a cup of cooked, chopped chicken to the other. Divide the dressing between the bowls and mix together. Voila! Chicken salad and chickpea “chicken” salad!

 

 

Nutrition

Serving: 1sandwich | Calories: 411kcal | Carbohydrates: 34g | Protein: 8g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 708mg | Potassium: 244mg | Fiber: 3g | Sugar: 12g | Vitamin A: 536IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg

The post Creamy Chickpea Salad Sandwich with Red Grapes & Pecans Recipe appeared first on Kitchen Treaty.

Tall sandwiches but not a tall order.

We’ve evolved a lot as a family since I first launched Kitchen Treaty all the way back in 2012. My husband has remained steady – meat all the way, but willing to eat just about anything, including tofu. Gotta love him. My kiddo is very … selective. And I, I’ve been a vegetarian for 20 years now, a vegan for some of those years, someone who ate eggs but no dairy for a handful of years, and now, I’m happy to say I’m able to eat some dairy again, which is pretty awesome, because I missed cheese. And that is the very high-level view of how my diet has changed over the years. 😅

My evolving diet has made it difficult to remain true to one niche – you’ll find a wide variety of recipes on Kitchen Treaty – but one thing that has remained true is that dinnertime in our house generally means two or three versions of a meal.

So I lean into my original One Dish Two Ways recipes pretty hard … and we make a lot of chicken nuggets, grilled cheeses and quesadillas for the kiddo. 

This sandwich is a great super fast, super easy meal for my hubby and I. My kid isn’t quite on board with sandwiches (other than grilled cheese), but sourdough and bacon are on the approved list, so we’re getting there.

What is a Club Sandwich?

The club sandwich is an iconic sandwich with turkey, ham, bacon, lettuce, tomato, and mayo. What sets club sandwiches apart are the layers – with two sandwiches in one and three slices of bread, club sandwiches need a toothpick to hold it altogether and an enthusiastic eater to make their way through the layers.

It’s easy to make club sandwiches vegetarian or vegan! Just use meat substitutes, my delicious recipe for tofu bacon, and, if vegan, vegan mayo. Perfect!

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Bahn-Mi Inspired Egg Salad
• Grilled Veggie Sandwich
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

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Club Sandwiches

This epic sandwich is both tasty and easy to make. We love it for our mixed-diet home – my husband the carnivore gets the meaty version, I get the vegetarian, and everyone wins!

Prep Time 10 minutes minutes

10 minutes minutes

Servings 4 sandwiches

Calories 376kcal

Author Kare

Ingredients

• 12 pieces thin-sliced sourdough bread
• 8 slices bacon or tofu bacon*
• 2 tomatos thinly sliced
• 8 lettuce leaves washed and dried; I like romaine or green leaf lettuce
• 8 tablespoons mayonnaise or vegan mayo
• 4 ounces sliced turkey or tofurky or other veggie turkey
• 4 ounces sliced ham or hickory-smoked tofurky or veggie ham
• 1 dash salt to taste
• 1 dash pepper to taste

Instructions

• Toast the bread. Smear each slice with mayonnaise – I find that about two tablespoons per sandwich (which would be two tablespoons divided between three slices of bread) is perfect, but I like a generous smear of mayo, so adjust according to your tastes.
• Top 8 of the bread slices with the turkey (or veggie turkey), then the ham (or veggie ham), lettuce, tomato, and bacon. Dash a little salt and pepper over the top if you like. Stack one filled slice on top of the other, then flip a piece of bread with just mayo over the top, mayo side down.
• Place toothpicks or skewers through middle top of the bread, the middle bottom, and on each side. Use a large knife to cut sandwich diagonally into four pieces. The sandwich pieces should stay together thanks to the toothpick/skewer.
• Serve and enjoy!

Notes

Vegetarian option

Use veggie turkey, veggie ham, and tofu bacon (or bacon substitute of your choosing). 

Vegan option

See the vegetarian option, but also use vegan mayo. 

* my favorite tofu bacon recipe is my own! Click here for the recipe. I love to make extra and freeze it for quicker and easier club sandwiches. 

Nutrition

Serving: 1sandwich | Calories: 376kcal | Carbohydrates: 9g | Protein: 17g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1158mg | Potassium: 525mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4102IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 1mg

The post Club Sandwiches Two Ways (Vegetarian or Meaty) appeared first on Kitchen Treaty.

Table of Contents

• About This Recipe
• Ingredients for Avocado Toast with Poached Egg
• How to Make It
• How to Check for Ripe Avocados
• What to Serve with Avocado Toast & Egg
• More Breakfast Recipes with Avocado

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

About This Recipe

This Avocado Toast with Poached Egg has an amazing avocado hollandaise sauce that takes it over the top. It’s the ultimate avocado-lover’s (me) breakfast. Honestly though, the poached egg creates enough of a sauce that if you’re in a hurry, you can skip the sauce.

But for now, we’re assuming you have time, and you LOVE AVOCADOS.

You’ve probably guessed this, but in this avocado toast recipe, but you’ve got avocado two ways.

On the toast …

And in the sauce.

And it is over the top good.

Ingredients for Avocado Toast with Poached Egg

• Crusty bread – for the toast. I love sourdough or a hearty cracked wheat bread for my avocado toast base here.
• Avocado – gotta have the layer of mashed avocado in avocado toast!
• Tomato – juicy tomato slices add so much flavor to this avocado toast.
• Eggs – Poached eggs add protein and are SO good with avocado toast!
• Avocado hollandaise – You don’t have to use this sauce, it’s still delicious without! But it really does take it over the top, so I highly recommend it.
• Salt & pepper – An avocado toast must!
• Parsley and/or chives – Optional but pretty!

Yessss.

How to Make It

It’s easy! First, toast your bread. Poach your eggs, and while they’re poaching, smear your toast with fresh avocado and layer it with tomatoes. Sprinkle with a little salt and pepper. Whip up your avocado hollandaise while you’re at it.

Top each piece of toast with the poached eggs, and drizzle over some hollandaise. Add salt and pepper and fresh herbs, if using. Then enjoy!

This Avocado Toast with Poached Egg is my new favorite breakfast. It hits all the marks – some carbs, fiber thanks to the avocado, protein, healthy fats (again, thank you avocado!) Plus, it’s surprisingly easy to put together.

How to Check for Ripe Avocados

To check for ripeness at the store, just press the avocado. If it feels like the fleshy part of your palm just under your thumb, it’s perfect.

I know a lot of people recommend flipping off the stem to see if it’s brown or green underneath. But there are a couple of reasons I don’t do this. 1) It’s not always accurate and 2) It’s entirely possibly I’m overthinking this, but it might ruin the avocados for the next buyer. Do you buy an avocado with the stem flicked off? I don’t!

Plus, the checking for perfect firmness works really, really well!

What to Serve with Avocado Toast & Egg

• Fruit salad is amazing! This summer fruit salad is so good, or try fall fruit salad.
• Oven-roasted potatoes take this to full diner-at-home status!
• These apple Greek Yogurt parfaits are the perfect cool and creamy counterpoint.

More Breakfast Recipes with Avocado

• Cucumber Hummus Avocado Toast
• Black Bean & Avocado Breakfast Scramble
• Sheet Pan Breakfast Hash
• High Protein Vegan Breakfast Bowl
• Crunchy Vegetarian Breakfast Tacos

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Avocado Toast with Poached Egg

The ultimate avocado lover's breakfast! Inspired by Eggs Benedict, this hearty breakfast recipe features avocado toast covered with tomato slices and a perfectly poached egg, then topped off with a creamy avocado sauce.

Keyword avocado toast eggs benedict, avocado toast with egg, avocado toast with poached egg, egg avocado toast

Prep Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 312kcal

Author Kare

Ingredients

• 1 batch avocado hollandaise sauce
• 2 slices crusty artisan bread sliced about 3/4-inch thick*
• 1 medium ripe avocado
• 1 medium ripe tomato sliced thin
• 2 large eggs
• Salt and pepper to taste
• Parsley or chives for garnish optional

Instructions

• Set a medium pot of water over high heat.
• While the water heats, make the avocado hollandaise sauce. Set aside.
• Toast the bread. Set on individual plates. Half the avocado, remove the pit and peel, and cut each half into thin slices. Lay on the toast, and mash with a fork.
• Top with tomato slices. Sprinkle with a little pinch of salt and pepper.
• Poach the egg. By now, your water should be boiling. Reduce the heat to low, until your water is barely moving, with only a few small bubbles rising to the surface. Crack eggs into the water, hovering right over the surface so that the eggs don’t have very far to drop. Cook for 3 minutes for a very runny yolk or 3 1/2 minutes for thicker (yet still runny) yolk.
• Remove eggs from water with a slotted spoon and place atop tomato.
• Spoon avocado hollandaise over the top. Sprinkle with parsley and/or chives if using along with a pinch of salt, and a generous pinch of pepper.
• Serve immediately.

Notes

*Gluten-Free Option

Swap in your favorite GF bread.

Nutrition information does not include avocado hollandaise sauce or fresh herbs. 

Nutrition

Serving: 1g | Calories: 312kcal | Carbohydrates: 25g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 205mg | Potassium: 733mg | Fiber: 9g | Sugar: 4g | Vitamin A: 897IU | Vitamin C: 19mg | Calcium: 78mg | Iron: 3mg

The post Avocado Toast with Poached Egg appeared first on Kitchen Treaty.

These egg salad sandwiches are inspired by the oh-so delicious Vietnamese sandwich that’s typically made with meat (or sometimes tofu), meat pâté, pickled veggies, jalapeños, and fresh herbs all piled on a perfectly chewy-yet-soft-inside-yet-crunchy-outside baguette. But instead of meat or tofu, this one’s stuffed with egg salad. Obvious choice, right?

I know, not obvious.

Here’s how I came up with the idea.

Our local Vietnamese restaurant has delicious banh mi sandwiches. I get mine with tofu, my guy gets his with chicken or pork. But they also top every sandwich with a fried egg. Which sort of threw me for a loop at first, but then, I dug it. A lot.

So when it came time for me to finally try my hand at banh mi at home, something in me was screaming “Egg! Egg!” And then I came to the egg salad place and thought, hmm, that just might work and then we tried it all topped with Sriracha and it was glorious and the end.

I arrive at my recipe ideas in the most elegant fashion, as you can see. 😉

So yep. Egg Salad Banh Mi. Cringe if you must, but by now you know I was not going for authentic – I was just going for something fun. A delicious vegetarian banh mi situation + a little spin on egg salad. A veggie-laden egg salad inside a perfectly crunchy-crusted baguette, topped with a pile of quick-pickled veggies …

… and then loaded up with fresh herbs in true banh-mi fashion. And THEN drizzled with Sriracha sauce because hello, Sriracha sauce.

Basically, this is the best egg salad sandwich I’ve ever had. Possibly the messiest, but also the best.

Oh, and one nice thing about this one is that you can prep the veggies and make the egg salad ahead of time. So then all you have left to do is slice the bread, toast it if you want, and assemble. And, of course, eat!

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Vegetarian Club Sandwich
• Grilled Veggie Sandwich
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

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Bahn Mi-Inspired Egg Salad Sandwiches

Next-level egg salad! Piled high with quick-marinated veggies, fresh cilantro and mint, some jalapeños and Sriracha for heat; all on a crunchy-chewy-soft golden baguette. Egg-xtradordinarily tasty!

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4 (5-inch) sandwiches

Author Kare

Ingredients

• 1/2 cup shredded carrot
• 1/2 cup shredded daikon radish
• 1/2 cup sliced cucumbers halved
• 1 tablespoon apple cider vinegar
• 2 tablespoons light agave nectar can sub granulated sugar
• 1/4 teaspoon kosher salt
• 2 10-inch French bread baguettes, sliced in half (but still attached on one side) (My favorite for banh mi are these take-and-bake French demi baguettes – they toast up perfect for these sandwiches)
• 2 tablespoons mayonnaise
• 1/4 cup fresh cilantro stems removed
• 2 tablespoons fresh mint leaves
• 1 fresh jalapeno pepper thinly sliced
• Sriracha to taste (optional)

For the egg salad:

• 3 hard-boiled eggs peeled and chopped (I use my Instant Pot for hard-boiled eggs – so easy!)
• 3 tablespoons mayonnaise
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• Make the marinated veggies. Place carrots, daikon radish, cucumbers, vinegar, agave nectar, and salt in a medium bowl. Toss well. Set aside and let sit for 10-30 minutes.
• While the veggies sit, make the egg salad. In a small bowl, mix the chopped eggs, mayo, salt, and pepper. Taste and add more salt and pepper if desired.
• Half the bread, keeping one side attached. Toast if desired. Place bread under the broiler until pale golden and a bit crusty (mine takes about 1 minute). Remove from oven. Or, if you’re doing a take-and-bake baguette situation, hurry and bake ’em on up!
• Slather tops of bread with the remaining 2 tablespoons mayonnaise. Divide egg salad between sandwiches, piling/spreading on lower half. Top each half with pickled veggies (go ahead, load it up!) and scatter jalapeños over the top (a lot for more heat and less for … well you get what I’m saying). Cover with cilantro and mint. Squeeze Sriracha over the top of each, if desired (a little goes a long way!)
• Close the sandwich (the best you can) and slice in half. Serve immediately. Makes 4 (5-inch) sandwiches.

The post Banh Mi-Inspired Egg Salad Sandwiches appeared first on Kitchen Treaty.

We’ve got a flavorful vegan chickpea burger patty – tender inside, golden-crunchy outside – and it’s such an easy veggie burger recipe without a food processor. Because they come together together so easily in just one bowl, they’re the quintessential easy veggie burger.

Table of Contents

• Why You’ll Love this Chickpea Veggie Burger Recipe
• How to Build a Vegan Veggie Burger
• How I Created This Recipe
• No Food Processor, No Problem
• Chickpea Burger Ingredients
• How to Make Them
• How to Serve These Chickpea Burgers
• Can I Grill Them?
• Can I Freeze Chickpea Burgers?
• More Veggie Burger Recipes

• FULL, PRINTABLE RECIPE
• Reviews & Comments

Why You’ll Love this Chickpea Veggie Burger Recipe

Well, other than the fact that they’re delicious, I also think you’re going to love these because they’re so easy to make. I love these for quick and easy weeknight dinners.

What do other readers like you think? Well, here’s what  a couple of five-star reviews said:

• “I make these for the family, meat eaters, vegan and gluten free alike and because every one requests them they’ve become a regular addition to meal times. I even individually wrap and freeze them so my son can take them out and bake them when he comes home late, and he just pops them into a heated oven frozen with a sprinkle of oil. Thanks for such such a great recipe.”
• “I made this recipe three times in one week and absolutely love it! Mmmmm! It was so easy.”

How to Build a Vegan Veggie Burger

How do you make a perfect vegan veggie burger? Well, there are five components to plant-based veggie burger deliciousness.

1. A grain (here, we have oats)
2. A protein (chickpeas)
3. A non-starchy veg (some finely diced onion)
4. Herbs and spices (for these: cumin, onion powder, cayenne, and parsley)
5. A binder (stay tuned!)

How I Created This Recipe

I had a total lightbulb moment when I realized that for the binder, you can use cooked grains, cooked sweet potato, blended tofu, or even mashed or pureed beans. What? Mashed or pureed beans, you say? Such as, say, creamy dreamy hummus?!

So I tried it as a binder, and these chickpea hummus burgers were spectacular! Hummus works so well as the binder – it holds everything together AND adds a ton of flavor.

No Food Processor, No Problem

I use hummus because I want to keep this this recipe super-duper simple. Because I’ll be honest – I don’t know how many times I’ve come across what looks like a glorious veggie burger recipe, and I’ve gotten all excited about making it, and then I see that it requires a food processor, and I just can’t even.

Maybe it’s because our 14-cup food processor, ridiculously heavy powerhouse that it is, is being kept all the way out in our garage until our kitchen remodel is complete. Maybe it’s because I’m lazy. Probably both.

Well, you can keep your behemoth food processors in your garages, my friends, because this easy vegan chickpea burger recipe? It only requires one bowl, a masher, and a saute pan for cooking. Oh, okay, and a round cookie cutter for shaping your burgers, if you’re really wanting to go for it.

But that’s it! No blending, no food processor. Just add a few ingredients, mash, shape, cook, devour.

Chickpea Burger Ingredients

We’ve got a pretty simple list of ingredients, here:

• Rolled oats – Not the quick cooking kind, but rather, thick and sturdy rolled oats.
• Chickpeas – You’ll need 1/2 cup. Use canned and drained chickpeas, or ones you’ve cooked yourself.
• Hummus – Grab some from the store, or make your own hummus (it’s easy and delicious!)
• Onion – Just a little yellow onion, diced.
• Parsley – Optional, but nice for a bit of flavor and pretty specks of green.
• Onion powder, cumin, ground red cayenne pepper – Onion powder adds umami flavor while cumin lends a smoky vibe. Just a pinch of cayenne adds the tiniest hint of heat.
• Salt & pepper – The beauty of this being a vegan veggie burger is that you can taste the patty dough and add more salt and pepper before cooking, if you like. Score!
• Olive oil – For cooking.

How to Make Them

Just add all of the ingredients except for the olive oil to a bowl and mash it all together, adding more hummus if needed to hold the mixture together.

Then, divide the mixture into fourths and form four patties. I like to form them into a ring-shaped cookie cutter so they look nice and pleasingly round, but that’s totally optional.

From there, it’s just a matter of cooking them! Heat up a large pan and swirl in the olive oil. Once it’s hot, cook your veggie burgers just a few minutes on both sides, until golden brown and heated through.

Then load up your burger bun and enjoy!

How to Serve These Chickpea Burgers

Here’s how I love em: Plopped on a pretzel bun that’s smeared with Harissa mayo (just mayo mixed with a bit of Harissa) or easy homemade Thousand Island dressing.

Then topped with a handful of lemony arugula. And a bunch of quick-pickled red onions.

And, then, a couple slices of creamy avocado – because of course.

Can I Grill Them?

These chickpea burgers are a bit delicate, so I’m not sure how they’d hold up on the grill, but they’re perfect sautéed in a bit of olive oil on the stovetop and also delish baked in the oven.

Can I Freeze Chickpea Burgers?

Yes, you can! Freeze them before or after cooking (though I prefer to freeze them before cooking because I love them fresh and crisp off the skillet).

Just line a baking sheet with parchment and lay the patties in a single layer. Once they’re frozen, transfer them to a large freezer bag. When you want to prepare them, let them thaw individually overnight in the fridge then cook on a skillet as directed.

This simple chickpea burger recipe has really kind of changed my life. My carnivorous guy rather likes ’em, too. Score!

More Veggie Burger Recipes

• Black Bean Sliders
• Still searching for a veggie burger recipe? Check out this list of 50 Veggie Burger Recipes for one that’s sure to be the right fit for you!

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Easy Chickpea Burgers Recipe (1 Bowl, No Food Processor)

Tender inside, golden-crunchy outside – this easy chickpea burger requires only one bowl and exactly zero food processing. In this post, I share the recipe AND I teach you about the formula for perfect vegan veggie burgers.

Course Main Course

Cuisine American

Keyword burger

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 burgers

Calories 283kcal

Author Kare

Cost $5

Ingredients

Chickpea Hummus Vegan Veggie Burgers:

• 1 cup rolled oats not quick-cooking
• 1/2 cup cooked chickpeas
• 1/3 – 2/3 cup prepared classic hummus homemade or store-bought
• 1/4 cup finely diced yellow onion
• 2 tablespoons fresh chopped parsley optional
• 2 teaspoons onion powder
• 1/2 teaspoon ground cumin
• 1/16 teaspoon ground red cayenne pepper
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Instructions

• Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don’t completely mash them – you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don’t want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
• Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it’s not necessary at all.
• Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn’t big enough.
• Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
• Serve immediately – on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I’ve ever done that).

Notes

Suggested accompaniments

Baby arugula (tossed in a bit of lemon juice and olive oil for extra deliciousness); quick-pickled red onions; sliced avocado, harissa mayo (Mayo stirred with a dollop of spicy Harissa and a squeeze of lemon juice) – all on your favorite bun!

Gluten-free option

As is, this is a gluten-free chickpea patty. To make the burgers fully gluten-free, just sub your favorite gluten-free buns, brushed with olive oil and toasted.

Nutrition

Serving: 1patty | Calories: 283kcal | Carbohydrates: 30g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 529mg | Potassium: 309mg | Fiber: 8g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg

The post Easy Chickpea Veggie Burger Recipe (No Food Processor) appeared first on Kitchen Treaty.

With school starting soon for our kiddo, school lunches have been on my mind. My little one is a, shall we say, a “selective” eater. (I use the term “selective” over “picky” so that when she reads these blog posts in 5 years, she won’t get quite so mad at me. Love you kiddo!)

Because of said selectiveness, I’m working a little harder on trying to come up with a variety of foodstuffs that she’ll actually eat when she opens her lunchbox at school.

To that end, we’ve spent a bit of time together browsing blogs and books for kid-friendly recipes to try, including the ever-inspiring weelicious. These breakfast cupcakes cued a jaw-drop for our daughter, but because of the cream cheese frosting, she ultimately gave them a thumbs down. (Note that this in no way a reflection of the recipe – most new foods are a bust with our kid, and everyone else gobbled them up!)

I really liked the base muffin recipe though, and wasn’t ready to let it go. It uses very little sugar, has a bit of protein from the nut butter, and is totally tasty with a little smear of jam.

And, I soon discovered, when you cut these cute mini muffins in half and put the jam inside, you’ve got the little mini muffin sandwiches! Even cuter!

Not only are they cute, but with the jam inside, they’re perfect for travel. Say, for school lunches!

Oh, and does our daughter like this version? Well, no, to be honest. No she does not. Because (silent sigh) … she doesn’t like jam. A smear of Nutella gets the thumbs up, though!

Baby steps, right?

(more…)

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Well, boo. The first time I made these, they were totally mummies. The cheese melted into perfect gauze-like stripes. And then, I decided to make them and photograph them for the blog, and of course when I decided to do that, the cheese melted together a bit and they were kind of more ghosts than mummies.

Whether ghosts or mummies, they’re perfect for Halloween, so I’m going for it.

These Garlic Cheese English Muffin Mummies are super easy, fun to make with (and for) the kiddos, and tasty to boot. Start with plain English muffins, brush on an olive-oil-and-garlic mixture, and cover all over with string cheese strands. (Whole milk string cheese will melt together more like those photographed; part skim will melt into more of a mummy-like state. I now know.)

Tuck in a couple of olive eyes and bake.

Tell you what, I’d be goblin these up if I could tolerate more dairy. More for the kiddos, I guess.

(more…)

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Table of Contents

• The Story Behind the Recipe
• Why You’ll Love these Chickpea Sloppy Joes
• Ingredient Info
• How to Make These Vegetarian Sloppy Joes
• What to Serve with Chickpea Sloppy Joes
• Can You Freeze These Vegetarian Sloppy Joes?

The Story Behind the Recipe

Stormy weather has hit Washington state. Wind, rain, and no sign of letting up – in fact, quite the opposite. Eek! I am a storm wimp. When I was a kid, storms were just adventures, but now they’re only about 10% fascinating and 90% scary. I guess the older you get, the more you see, and then you realize that bad things actually can and do happen. At least that’s my theory.

Or maybe I’ve just become a class-A weenie with age.

Fall came fast here in the Pacific Northwest, and this storm has pretty much sealed the deal. I’m in full-on cozy-making mode, obsessing over plaid throws and sweater rugs and Crock Pot meals. Segue to these Slow Cooker BBQ Chickpea Sloppy Joes!

Why You’ll Love these Chickpea Sloppy Joes

First of all, these vegetarian sloppy joes might just be the easiest around! Dump some stuff in the slow cooker, cook it all day, come home and toast up some buns and serve it up.

With chickpeas and a few red lentils thrown in, they’re super hearty and full of protein. Oh AND of course they cook up in the slow cooker, so you know. Awesomesauce and all that. (For what it’s worth, that’s the first and last time I will use “awesomesauce.”)

Chickpeas add “meatiness” and stick-to-the-ribbishness while the red lentils help thicken things up enough to pile it on. And with what’s basically a BBQ sauce base, these chickpea sloppy joes are tangy and just a little different. In a good way, I think.

Ingredient Info

• Chickpeas – I use two cans, which equates to three cups.
• Split red lentils – I love the added protein split red lentils add, plus they break down while cooking, making these chickpea sloppy joes nice and thick and perfect for serving inside buns.
• Onion & garlic – gotta have these for flavor!
• Tomato sauce – Tomatoes are key in sloppy joes AND barbecue sauce so a must in this hybrid recipe!
• Apple cider vinegar, brown sugar, vegan Worcestershire, dry mustard, crushed red pepper flakes – all powerhouse ingredients that give that unmistakably BBQ flavor.
• Hamburger buns – brush them with olive oil and get them toasty. You won’t regret it!

How to Make These Vegetarian Sloppy Joes

Well, let’s just say if you’re looking for a chickpea sloppy Joe recipe with lots of prep steps and time, you’ve come to the wrong place.

Because you literally pour all of the ingredients into your slow cooker, except for the buns. Once the filling has cooked, grab a potato masher and mash it a bit. Stir, cook a bit longer, toast up some buns, and serve. That’s it!

What to Serve with Chickpea Sloppy Joes

I love a nice hearty kale salad with sloppy joes, or some oven-roasted potatoes. Both great! Vegetable fries are great alongside too. I have ones made with sweet potatoes, butternut squash, carrots, green beans, or zucchini – take your pick!

Can You Freeze These Vegetarian Sloppy Joes?

Chickpea sloppy joes are a great freezer recipe! You can freeze the cooked filling in a freezer bag for up to three months. Reheat in the microwave, over the stovetop, or even in the slow cooker with a splash of water. I’ve also assembled the raw ingredients in a freezer bag for a future Crock Pot meal – my favorite way to meal prep! Just let it thaw overnight in the refrigerator, then add to the Crock Pot in the morning. Dinner’s ready that evening!

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Slow Cooker BBQ Chickpea Sloppy Joes

Tangy, hearty, and easy! Chickpeas and red lentils cook up thick and rich in a tomato-BBQ base.

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4

Calories 353kcal

Author Kare

Ingredients

For the BBQ Chickpea Sloppy Joe filling:

• 2 15-ounce cans chickpeas, drained
• 1/2 cup uncooked split red lentils rinsed
• 1 small onion diced [about 1 cup]
• 3 medium cloves garlic diced [about 1 tablespoon]
• 1 15-ounce can tomato sauce
• 1/2 cup water
• 1/4 cup apple cider vinegar
• 1/4 cup dark brown sugar
• 3 tablespoons vegan Worcestershire sauce can use regular Worcestershire if not vegetarian or vegan
• 1/2 teaspoon dry mustard
• 1/4 teaspoon red crushed pepper flakes
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

For the buns:

• 4 hamburger buns*
• 2 teaspoons olive oil

Toppings (optional):

• Sliced red onion
• Dill pickles or sweet pickles

Equipment:

• 3-quart or larger slow cooker

Instructions

• Add all ingredients to the slow cooker. Cook on low for 8 hours or on high 5-6 hours, until the lentils are cooked through and the mixture thickens. Open the slow cooker and, using a potato masher, mash about 1/3 of the filling. Give it a good stir, replace the lid, and let it cook for another 30 minutes or so until thickened.
• Meanwhile, toast the buns. Brush insides with olive oil and place cut-side-up under the broiler in your oven. Broil 30 – 60 seconds until golden.
• Place buns on plate and spoon filling over the top. Add toppings if desired. Serve.
• Leftover filling keeps well in an airtight container in the refrigerator for 2-3 days.

Notes

Gluten-free option:

Use gluten-free buns or you can go the bunless route – the filling is also great over brown rice or spaghetti squash.

Nutrition

Serving: 1g | Calories: 353kcal | Carbohydrates: 62g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 765mg | Potassium: 709mg | Fiber: 16g | Sugar: 21g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 6mg

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