chickpeaSammies

Thug Kitchen: ‘Smoked Almond and Chickpea Salad Sammies’

First of all, let just say that I hate the word ‘sammies!’  It reminds me of Rachel Ray and she kind of gets on my nerves. Plus, this is the Thug Kitchen.  Sammies is a goofy housewife kind of word, not a ghetto, smack my bitch up kind of word.

But the recipe looks good so I’ll run with it.

Smoked Almond and Chickpea Salad Sammies
Serves 4
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QUICK SMOKED ALMONDS
  1. 2 1/2 tsp liquid smoke
  2. 1/2 tsp olive oil
  3. 1 tsp soy sauce, tamari, or Bragg's Liquid Aminos
  4. 1 tsp maple syrup
  5. 2 tsp nutrituional yeast
  6. 1 tsp smoked paprika
  7. 1 tsp garlic powder
  8. 3/4 cup raw almonds
SAMMIES
  1. 3 ups cooked chickpeas
  2. 1 avocado
  3. 3 tbl lemon juice
  4. 3/4 cup chopped red onion
  5. 1/3 cup chopped fresh dill
  6. 1/3 cup chopped celery
  7. 1 to 2 tsp of your favorite hot sauce
  8. 1/2 tsp salt
  9. Ground pepper to taste
  10. 8 to 12 slices bread, toasted
  11. Dijon mustard, lettuce, and tomato
Instructions
  1. Preheat oven to 350 F. Lightly grease a baking sheet.
  2. To make the almonds: Mix together all the liquid ingredients in a small bowl and combine the nutritional yeast, paprika, and garlic powder in a separate bowl. Grab the almonds, add them them to the liquid bowl and stir that together to make sure all the almonds are covered. Scoop out the almonds, add them to the bowl with all the dry seasonings, and stir that shit around until they are covered. When they look all seasoned, scoop them out and lay them on the baking sheet. Toast them in the oven for 10 minutes, stir them around, and then put them back in the oven for 5 more minutes. Take them out and let those sons of bitches cool.
  3. While all that shit is happening, add the chickpeas, avocado, and lemon juice to a big bowl and mash the fuck out of them. Some chunks are fine, whatever you like. Fold in the onion, dill, celery, hot sauce, salt, and pepper, then mix it all together.
  4. Once the almonds have cooled, chop them up and add them to the bowl.
  5. Serve up this badass filling on some toasted bread with Dijon mustard, lettuce, and tomato. This is best enjoyed the day it's made; it keeps fine in the fridge but you might lose some of that crunch.
Notes
  1. Ok, here's the deal: smoked paprika is incredibly intense. A little goes a LONG way. I don't see you ever needing to use that AND the liquid smoke. I say use both at your own risk.
Left Of Sean http://leftofsean.com/

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