Mocha peanut butter cookies. Chickpea salad sandwiches. These two recipes have very little in common.. minus splitting a can of chickpeas between the two. If the thought of that gives you gut rot, eat glass and/or read into the "methods" involved in chicken farming. These two recipes will use up one $1 can of chickpeas - juice and all. Making both these recipes? Scoop that chickpea liquid out once you crack the can open. The chickpea liquid act as a protein-rich liquid that helps bind the dough.
Mocha Peanut Butter Cookies
1 cup peanut butter
1 cup white sugar
1/4 cup chickpea-juice (yep, that opaque juice you typically rinse from your chickpeas)
1 tsp baking soda
1/4 cup super strong coffee (I used KRAKUS from Bulk Barn, to make it caffeine-free)
1/4 tsp salt
2-3 tbsp flour / alternative
1/2 cup shredded, unsweetened coconut
Preheat oven to 350F on the middle rack.
Starting with the PB and baking soda, flour & sugar, mix for a few minutes on medium speed. Add in the remaining ingredients.
Bake for 11 minutes, let sit for five before transferring to a wire cooling rack.
Chickpea salad sandwiches
1 cup Chickpeas, rinsed over
~3 tbsp vegan mayo
1/2-1 tsp. old bay seasoning
1 scallion, sliced
Non dairy butter
To prep the sandwiches, place the chickpeas on a plate and start mashing them. I used to mash them in a bowl but they didn't spread out nicely, and would fly all over the place trying to mash them with my fork. Add the mayo, old bay, and mix up. Stir in the scallion.
Butter your bread like a good Mennonite and place some spinach atop the pumpernickel, and top with chickpea mixture.
I didn't need to add salt because the old bay took care of that nonsense.