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  • Jeremy LaLonde

Chickpea Salad Sammie

Updated: Jun 19

Miss chicken salad sandwiches? I never fucking liked them, but I love these bad boys! This might quickly become your favourite lunchtime meal. Make a batch for a party or yourself to eat over the week!

Serves: Anywhere between 4 to 8 sandwiches depends on how high you stack this filling!


INGREDIENTS:

FOR THE SAMMIE MIX:

3 cups cooked chickpeas

1 avocado

3 tbsp lemon juice

3/4 cup red onion, chopped

1/3 cup fresh dill, chopped (dry will do - but knock it down to 1 tsp)

1/3 cup celery, chopped tiny (about two stalks)

1-2 tsp hot sauce of choice (optional)

1/2 tsp salt

Bread-type stuff (whole grain, gluten-free, english muffins, a wrap, whatever you want)


QUICK SMOKED ALMONDS:

2 1/2 tsp liquid smoke

1 tsp tamari

1 tsp maple syrup

2 tsp nutritional yeast

1 tsp smoked paprika

1 tsp garlic powder

Salt & Pepper to taste

3/4 cup raw almonds


ADDITIONAL TOPPINGS:

You can really go to town here, but what we like is:

Mustard

Sliced Pickles

Tomatoes

Lettuce

Sprouts


DIRECTIONS:

Heat your over to 350 F.


You’re going to make your smoked almonds. (Look, you can skip this step entirely and just use regular chopped almonds (or another nut) but fuck me if these aren’t delicious. Do yourself a favour and make a big batch - you can add ‘em to lots of stuff and they keep forever in an airtight container)


Mix all the liquid ingredients for the smoked almonds into a container and combine the nutritional yeast, paprika, and garlic powder into a separate bowl. Grab the almonds and add them to the liquid bowl, stir it together and make sure that the almonds are coated. Scoop them out and add to the other bowl and toss ‘em around till they’re all covered the fuck up. Scoop ‘em again and spread out onto the baking sheet. Toast ‘em for 10 minutes, then stir ‘em around and put them back for another 5 minutes. Take them out and let those fuckers cool a bit. Seriously, you can burn your mouth on them if you’re too goddamn anxious.


While you’re cooking your almonds, add the chickpeas, avocado, and lemon juice together into a big bowl and mash the ever-loving-fuck out of them. Fold in the onion, dill, celery, hot sauce, salt and pepper. Mix and mix till it’s all combined nice like.


Once the almonds have cooled chop ‘em up and add to the mixture.

Toast your bread-type-things (unless you’re doing it in a wrap, obvs) and spread that shit out and add whatever toppings you want.


It’s best to eat this the day it’s made, but it’ll keep in the fridge - it just might lose some of its crunch.

Smash into your mouth. Enjoy!


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