TtoE Wafu chickpea salad sammie

The 猛暑日, moshobi, hot days over 35 degrees, turns me off eating, never mind cooking a hot meal. Figuring it's sandwich season with pantry and fridge staples. I can't look at fish right now, though I hanker for a tuna salad sandwich. So, chick pea salad is my go-to this summer.

For inspiration, I asked the Internet for recipes, but many chick pea salad recipes call for ingredients that aren't common in Japan. So here is my variation with some Japanese seasonings.

1/2 cup chopped onion

1/2 cup chopped celery

2 tbsp of dried dill

1 can of drained chickpeas

2 tbsp of mayo

1 tbsp of lemon juice

1 tsp each of karashi, soy sauce, rice vinegar, and tahini

salt and pepper to taste

2 slices of toasted bread

The sandwich filling is a breeze to make. I mashed the chickpeas with a fork, which results in a chunky texture, which I prefer. You could whizz them up in a food processor for a smoother filling. The tiny Mini Handle Vegetable Chopper I scored for 200 yen at Daiso minced the onion and celery well. I combined all the sandwich ingredients except the mayo so that the flavours combine well. Then I folded in the mayo with a spatula. I recommend a few pats of butter on the toasted bread before you put the filling in your sammie.

Powdered karashi provides a little heat, and the dried dill is sweet and grassy. The sammie hit the spot. The leftover filling was great over rice, too. I could imagine making onigiri with the filling.

What are you cooking, or not cooking, this summer?