For this month’s challenge, I’m trying to find plastic-free protein replacements for deli meats. Something that I can make ahead of time and can be quickly assembled for a handheld meal. When going over my options, I realized that chickpeas, aka garbanzo beans, would be my new plastic free ally for this challenge. That’s because I can go the zero-waste route by getting chickpeas from the bulk food store or I can go the canned route if I need to make something quick. Thankfully, metals are a very recyclable material (www.isri.org) with a fairly good track record. Unlike the plastic packaging that deli meats come in, which typically can’t be recycled at all.
A bit about our plastic free ally the chickpea
Chickpeas/garbanzo beans are a legume. They are close to being a complete protein because they have almost all nine amino acids that we need to get from food. The missing amino acids can be acquired with foods frequently combined with chickpeas, like pita bread, crackers, or nuts/seeds. Amino acids are the building blocks of protein and have many functions in the body. This is one of the reasons I’m utilizing chickpeas for this part of the challenge. By using chickpeas for one of my deli meat alternatives, I’m getting a good protein substitute that comes in bulk or cans. (www.healthline.com)
Need a quick bite? Give hummus a try!
I was worried about taking deli meats out of my lunch routine. Not only do I rely on the deli meats for sandwiches but also for a quick bite if I can’t grab a full lunch. Thankfully, hummus has been able to fill that gap. The problem is that I don’t want to trade out the plastic packaging of deli meat for the plastic packaging of hummus. So, I started making my own to keep the plastic load down. I’ve been using the classic hummus recipe from the cookbook Good and Cheap* by Leanne Browne. You can also find plenty of hummus recipes online with lots of variations.
I wanted to go the zero-waste route, so I made my hummus from scratch using the chickpeas I got when looking for peanut butter. The soaking and cooking of the beans did take extra time but I was able to make a big batch plus some to freeze. I’ll admit, lately I’ve been making a lot of hummus and cheese sandwiches. I’ve really been enjoying the combo with Havarti or cheddar cheese.
Where to find Chickpea sandwich recipes
For more chickpea-based inspirations I turned to my Meatless Monday cookbook by Jenn Sebestyen. If you want even more chickpea sandwich and lunch recipes, check veggieinspired.com and the Meatless Monday website. My favorite has been the “Spicy Chickpea Melts” from Jenn’s cookbook. It’s as easy to make as chicken or tuna salad and can last several days in the fridge. My only variation is to add shredded cheese to the mix when I use it in a pita instead of a melt.
Speaking of chicken or tuna salad, if you have a favorite recipe try swapping out the protein for chickpeas, just make sure you mash the beans a bit before you mix in the other ingredients. And let’s not forget that it doesn’t have to be sandwiches, you can make wraps and pitas with chickpeas as well!
What are some of your favorite recipes using our plastic free ally the chickpea? Leave a comment below!
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