We never would have thought to make chickpea salad as a sandwich filling. But as we were considering lunch options a couple off days ago, we recalled that it was National Chickpea Day, and that we had this recipe to try from the Grain Foods Foundation.

It took just 5 minutes to chop and mix; toasting the bread was the most time-consuming part.

The recipe specifies whole wheat bread, but we’ve switched from whole-grain to Ezekiel bread (photo #2), which is not only more flavorful, but even better for you.
 
 
> Check out Ezekiel Bread, below.

> The top 10 sources of protein (which include chickpeas), below.

> The history of chickpeas and how the chickpea got its name.

> Are chickpeas peas or beans?

> More chickpea recipes.

> The different beans, grains, legumes: a photo glossary.

> The difference between legumes, pulses, and beans.
 
 
RECIPE: CHICKPEA SALAD SANDWICH
 
Ingredients For 4 Sandwiches

 
Preparation

1. COMBINE the chickpeas, mayonnaise and lemon juice in medium bowl and mash with fork.

2. STIR in the celery, scallion, curry powder, and bell pepper. Season to taste with salt and pepper.

3. LAYER lettuce leaves and chickpea mixture between slices of toast.
 
 
ABOUT EZEKIEL BREAD

Most people think of bread as carbs, and they’re right. But Ezekiel bread is almost a miracle: It’s bread that’s also a high quality protein† and a powerhouse of nutrition, including all the amino acids and/including omega 3 and 6 essential fatty acids that are vital to health and body function.

We first discovered Ezekiel 4:9® Sprouted Flax Bread (photo #2) when we created THE NIBBLE’s Bread Glossary.

Traditionally Ezekiel bread was enjoyed by people who pursue a healthy diet. They had to bake the bread or buy it in health food stores.

We, however, think that Ezekiel bread is ready for the mainstream: for the bread basket, sandwiches and toast.
 
 
So What Exactly Is EzekielBread?

Ezekiel bread is a healthful, exceptionally nutritious bread made from a combination of sprouted grains and legumes: barley, beans, lentils, millet, spelt and wheat.

Depending on the recipe, flax and other seeds can be included. Each baker can tailor his/her own recipe.

The name and the ingredients come from Ezekiel 4:9 in the Old Testament:

“Take also unto thee wheat, and barley, and beans, and lentils, and millet, and spelt, and put them in one vessel, and make bread of it….”

Ezekiel 4:9 bread, called Ezekiel bread for short, is rich in protein, vitamins, minerals, amino acids and natural fiber with no added fat.

Think of a delicious whole grain loaf, amped up. Anyone who enjoys a flavorful piece of bread will love it.
 
 
Food For Life Brand Ezekiel Bread

Food For Life is a company that makes traditional Ezekiel 4:9 sprouted whole grain bread (photo #2) as well as variations: Cinnamon Raisin Flax (flourless, gluten-free and delicious), Low Sodium Sesame, and other sprouted grain breads including Genesis 1:29® Bread (see below).

Their Ezekiel bread is low-glycemic, diabetic-friendly, pH-balanced and kosher-certified. Each thick slice has 80 calories and contains 90mg of omega 3, 5g of protein, 4g of dietary fiber, 0g sugar and 18 amino acids.

The breads are all natural, made with filtered water, and are free of additives and preservatives, added fat, or artificial flavors and colors. They are certified organic by Quality Assurance International (QAI).
 
 
Why Is Ezekiel Bread Better For You?

When the six grains and legumes are sprouted and combined, a complete protein is created that closely parallels the high quality protein found in eggs and other high-protein foods (photo #7).

In fact, Ezekiel bread is 84.3% as efficient as the highest-recognized source of protein, egg (see the chart, image #8, below). Through an exclusive sprouting process, enzymes are activated and cause the grains to become living and nutrient-dense while enhancing digestibility.

The combination of the 6 grains, legumes and seeds creates a complete protein containing all 9 essential amino acids. The ingredients reduce the calories and carbohydrates found in the original grains.

Unlike commercial breads that are “enriched” and “fortified” to restore vitamins and nutrients that are lost during processing method, Ezekiel 4:9 Sprouted Flax Bread is naturally flavorful and nutritious.

Genesis 1:29 Bread has a cornucopia of seeds and grains, inspired by Genesis 1:29††: “Then God said, ‘I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.’ ”

If the mix from Food For Life doesn’t contain “every seed-bearing plant on the face of the whole earth…,” it sure has good number of them†. As you can imagine, it’s a highly nutritious loaf.

Go Biblical with your bread. You’ll be healthier for it—and happier too, with these great-tasting loaves.

[1] Packed with protein,fiber, and easily vegan (with vegan mayo): Have a chickpea salad sandwich (photo © Grain Foods Foundation).

[2] Big tip: Try Ezekiel bread. It’s delicious and so much healthier. There’s no flour; whole, certified organic grains, beans, and seeds are sprouted in water. There’s more about it below (photo © The Nibble).

[3] Look for low-sodium chickpeas to save on the salt (photo © DeLallo).

[4] You can substitute another type of onion for the scallions (photo © Karolina Grabowska | Pexels).

[5] Celery is a standard crunchy filler for salads. For a more sophisticated flavor, substitute fennel (next photo) a close relative‡ (photo © Duda Fresh).

[6] The stalks of fennel resemble those of celery, but fennel brings more flavor and aroma to the table. See the differences in the footnote‡ below (photo © Kyocera | Facebook).

> Dijon mustard, fresh or dried dill, parsley, or tarragon, and a splash of lemon juice or vinegar.

> Minced garlic with chopped capers, olives, or sun-dried tomatoes.

**If you don’t have scallions, substitute chives or red onion. If you don’t like onion, substitute cucumber.

†A high quality protein is a food that provides complete protein: all the amino acids that comprise the building blocks of protein. Eating beans or legumes alone, for example, is not enough; it must be paired with rice or other grain to achieve a complete protein combination.

††Food For Life best 1:29 Bread includes amaranth and chia from Central and South America, barley from Israel, black quinoa from the mountains of Peru, brown rice and spelt from the Far East, corn from Mexico, flax and rye from Northern Europe, kamut from Egypt, teff from the highlands of Ethiopia, millet and sorghum from the plains of Africa, pumpkin seeds from the Mediterranean, sesame seeds from the Near East, soy from China, unprocessed bran from Montana and sunflower seeds from the Dakotas.

‡Celery and fennel share a family tree: Both belong to the Apiaceae colloquially called the carrot or parsley family, which includes many other aromatic herbs and vegetables such as anise, dill, caraway, coriander, and cumin. The tree branches at the genus level: Apium graveolens for celery and Foeniculum vulgare for fennel.

Fennel has all the crunch of celery but with a light anise flavor and aroma. Both are completely edible: stalks, leaves, seeds, and in the case of fennel, bulbs and fronds. The difference between leaves and fronds:

A frond is a type of leaf, but not all leaves are fronds. Leaves come in all shapes and sizes—broad, narrow, round, spiky. Familiar flat leaves are basil and spinach leaves. A frond is a specialized type of leaf that is lacy or feathery, such as the fronds of dill and fennel. Ferns and palm trees are other examples of fronds.