It has been said that a cancer patient’s life can be divided in two; BC – before cancer, and AD – after diagnosis. Before my diagnosis, I ate as I felt most of my fellow humans ate and that included lots of sandwiches at luchtime. Unfortunately, these sandwiches were not only devoid of a variety of nutrition and fiber, but also highly inflammatory. I would rarely have a sandwich that didn’t contain meat and cheese in a variety of combinations. If there were vegetables, they were minimal.

After my diagnosis, I had to evaluate my dietary choices and meat and dairy were two of the first categories to be eliminated. Once I developed a recipe for Quinoa Sandwich Rounds, I needed to determine what I could use to fill the middle and accompany the other vegetables I enjoy in a sandwich. I have tried processed, plant based alternatives to meat and cheese, and I never will again. Not only are they less than impressive in flavor, but they are also loaded with atificial, inflammatory ingredients.

One of the highly beneficial food groups that people consume to reduce the possibility of cancer recurrence is legumes. I have never been a big indulger in beans, unless you include the occasional bean and cheese burrito or fully loaded nachos. So I thought this may be the perfect time to use a recipe that includes garbanzo beans (chickpeas), in order to increase my fiber, amino acid, and nutrient intake. While trying many combinations, I have found a flavorful mixture that allows me to limit my sandwich prep time by including many of the vegetables I enjoy on my sandwich directly into the salad.

It’s called “Adlib Chickpea Salad” because there is no limit to the ingredients that can be added. I could just as easily call it “What’s In The Fridge” Chickpea Salad, as that usually determines what will go into it. This recipe is fun and flavorful, and the pickled vegetables gives the salad that corner deli vibe, making it a refreshing meal any time of day. The Creamy Cashew Mayo recipe is available in another post. The beauty of making your own mayonnaise is the ability to control the consistency and the quantity. Combining these ingredients provides a powerful combination of nutrient and anti-cancer benefits.

Watch the Video Here: Rumble

Purchase Ingredients Here

Items Needed:

• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Potato Masher (or a fork)
• Scraper
• Cutting Board
• Knife

Ingredients*:

• 16 oz. Garbanzo Beans (I use 1 can, no salt added)
• 1/2 cup Creamy Cashew Mayo
• 1 tbsp Mustard
• 1 tsp Tahini
• 1 tsp Dill Weed
• 1 tsp Parsley Flakes
• 1/2 cup Dill Pickle
• 1/2 cup Red Onion
• 1/2 cup Green Olives
• 1/4 cup Banana Pepper

Directions:

Empty 1 can garbanzo beans into mixing bowl. Mash the beans to desired texture. Add remaining ingredients into mixing bowl. Stir until combined. Use mixture in a sandwich, in a salad, or on its own.

Enjoy!

Nutritional and Healing Benefits:

Garbanzo Beans:

• Vitamins:
  • Vitamin A, Vitamin C, Vitamin E, Vitamin K, Vitamin B3 (Niacin), Vitamin B2 (Riboflavin), Choline, Vitamin B5 (Pantothenic acid), Vitamin B1 (Thiamin), Vitamin B6.
• Minerals:
  • Sodium, Calcium, Magnesium, Potassium, Zinc, Iron, Phosphorus, Copper, Manganese.
• Amino Acids:
  • Methionine, Valine, Leucine, Tyrosine, Isoleucine, Lysine, Tryptophan, Threonine, Histidine, Cystine, Phenylalanine
• Anti-Cancer:
  • When you eat chickpeas, your body makes a short-chain fatty acid called butyrate. In studies, butyrate is shown to help get rid of sick and dying cells. This may lower your risk for colorectal cancer. Chickpeas have other cancer-fighting compounds, too, such as lycopene and saponins.

Cashews:

• Vitamins:
  • Vitamin E, Vitamin B3 (Niacin), Choline, Vitamin B2 (Riboflavin), Vitamin B5 (Pantothenic acid), Vitamin B6, Vitamin K, Vitamin B1 (Thiamin).
• Minerals:
  • Sodium, Calcium, Potassium, Iron, Selenium, Zinc, Phosphorus, Magnesium, Manganese, Copper.
• Amino Acids:
  • Lysine, Methionine, Leucine, Isoleucine, Tyrosine, Valine, Histidine, Threonine, Tryptophan, Phenylalanine, Cystine.
• Anti-Cancer
  • Those who ate two or more servings per week of tree nuts — such as almonds, walnuts, hazelnuts, cashews and pecans — were 46 percent less likely to have the cancer return and had a 57 percent reduction in mortality.

Himalayan Black Salt:

• Minerals
  • Calcium, Potassium, Magnesium, 80% Trace Minerals, Sodium Chloride, Sodium Sulphate, Sodium Bisulphate, Sodium Bisulphite, Sodium Sulphide, Iron Sulphide, Hydrogen Sulphide.
• Anti-Cancer
  • Many people are confident that black salt can provide anti-cancer benefits, due to its anti-inflammatory properties.

Whole Lemon:

• Vitamins:
  • Vitamin B3 (Niacin), Vitamin A, Vitamin A, Vitamin E, Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin), Vitamin B5 (Pantothenic acid), Vitamin B6, Vitamin C.
• Minerals:
  • Selenium, Manganese, Phosphorus, Magnesium, Calcium, Iron, Potassium, Copper.
• Anti-Cancer:
  • In test-tube studies, many compounds from lemons have killed cancer cells.

Mustard:

• Vitamins:
  • Vitamin A, Vitamin K, Vitamin C, Vitamin B5 (Pantothenic acid), Vitamin B2 (Riboflavin), Choline, Vitamin B3 (Niacin), Vitamin B6, Vitamin E, Vitamin B1 (Thiamin).
• Minerals:
  • Sodium, Potassium, Calcium, Zinc, Iron, Copper, Phosphorus, Magnesium, Manganese, Selenium.
• Amino Acids:
  • Methionine, Leucine, Threonine, Valine, Isoleucine, Lysine, Tryptophan, Tyrosine, Histidine, Phenylalanine, Cystine.
• Anti-Cancer:
  • Mustard seeds previously exhibited significant anticancer activities against several cancer types.

Tahini:

• Vitamins:
  • Vitamin E, Vitamin A, Choline, Vitamin B6, Vitamin B5 (Pantothenic acid), Vitamin B3 (Niacin), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin).
• Minerals:
  • Sodium, Potassium, Magnesium, Calcium, Zinc, Iron, Selenium, Manganese, Phosphorus, Copper.
• Amino Acids:
  • Lysine, Leucine, Valine, Isoleucine, Threonine, Histidine, Methionine, Tyrosine, Phenylalanine, Cystine, Tryptophan.
• Anti-Cancer:
  • Tahini contains sesamol, a natural compound in sesame seeds that is thought to have anticancer properties.

Dill Weed:

• Vitamins:
  • Vitamin B1 (Thiamin), Vitamin B5 (Pantothenic acid), Vitamin B3 (Niacin), Vitamin B6, Vitamin B2 (Riboflavin), Vitamin C, Vitamin A.
• Minerals:
  • Sodium, Zinc, Phosphorus, Magnesium, Calcium, Copper, Potassium, Iron, Manganese.
• Amino Acids:
  • Methionine, Tryptophan, Leucine, Cystine, Threonine, Phenylalanine, Valine, Histidine, Tyrosine, Lysine, Isoleucine.
• Anti-Cancer:
  • Parsley and Dill, commonly used for seasoning, may have anti-cancer properties.

Parsley:

• Vitamins:
  • Choline, Vitamin E, Vitamin B6, Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B5 (Pantothenic acid), Vitamin B3 (Niacin), Vitamin C, Vitamin A, Vitamin K.
• Minerals:
  •  Sodium, Phosphorus, Manganese, Zinc, Calcium, Magnesium, Potassium, Copper, Iron.
• Amino Acids:
  • Cystine, Methionine, Leucine, Leucine, Leucine, Histidine, Tyrosine, Valine, Threonine, Tryptophan, Phenylalanine.
• Anti-Cancer:
  • Parsley contains volatile oils that have been found to inhibit tumor formation in animal studies.

Dill Pickle:

• Vitamins:
  • Choline, Vitamin B3 (Niacin), Vitamin C, Vitamin B6, Vitamin B1 (Thiamin), Vitamin B5 (Pantothenic acid), Vitamin A, Vitamin B2 (Riboflavin), Vitamin K.
• Minerals:
  • Zinc, Iron, Phosphorus, Magnesium, Manganese, Potassium, Copper, Calcium, Sodium.
• Amino Acids:
  • Methionine, Leucine, Valine, Tyrosine, Lysine, Histidine, Isoleucine, Cystine, Threonine, Tryptophan, Phenylalanine.
• Anti-Cancer:
  • Preclinical research has identified antioxidant, anti-inflammatory, analgesic, antimicrobial, neuroprotective, and anticancer properties of dill.

Red Onion:

• Vitamins:
  • Vitamin B3 (Niacin), Vitamin A, Vitamin B5 (Pantothenic acid), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin) , Vitamin C, Vitamin B6.
• Minerals:
  • Zinc, Selenium, Sodium, Calcium, Magnesium, Iron, Copper, Phosphorus, Manganese, Potassium.
• Amino Acids:
  • Methionine, Valine, Leucine, Threonine, Lysine, Histidine, Isoleucine, Phenylalanine, Tyrosine, Tryptophan, Cystine.
• Anti-Cancer:
  • With high levels of quercetin, a potent antioxidant, red onions possess anti-inflammatory and cancer-fighting properties.

Green Olives:

• Vitamins:
  • Vitamin B2 (Riboflavin), Vitamin K, Vitamin B3 (Niacin), Vitamin B1 (Thiamin), Vitamin B6, Choline, Vitamin A, Vitamin E.
• Minerals:
  • Potassium, Selenium, Magnesium, Iron, Calcium, Copper, Sodium.
• Anti-Cancer:
  • Both olives and olive oil contain substantial amounts of other compounds deemed to be anticancer agents.

Banana Pepper:

• Vitamins:
  • Choline, Vitamin B2 (Riboflavin), Vitamin E, Vitamin B5 (Pantothenic acid), Vitamin B1 (Thiamin), Vitamin B3 (Niacin), Vitamin K, Vitamin A, Vitamin B6, Vitamin C.
• Minerals:
  • Selenium, Sodium, Calcium, Zinc, Iron, Phosphorus, Manganese, Magnesium, Potassium, Copper.
• Anti-Cancer:
  • Capsaicin that is present in banana peppers is shown to be an effective chemical and helps in killing certain types of cancer.