Are you guys ready for the best sandwich you’ll possibly ever eat? Something totally unique that you would never think of but just totally works? I can’t take credit for it; that’ll go to the hilarious, genius guys over at Thug Kitchen – specifically in their new cookbook – Eat Like You Give A F*ck. I discovered this blog a few months ago – it’s the best contrast to how perfect everyone is always trying act in this big old food world of blogs and cookbooks and food shows. Their message is simple – think (and care) about what you are eating. There may or may not be a few f bombs thrown around in their book, along with simple and healthy but inventive recipes, and it reminds you that these people, these food bloggers with thousands of followers, they’re just like us! Cooking is not some crazy science. Anyone can do it.
It actually inspired me to finally start cooking my own beans. I’d been wanting to for forever but was being rather lazy. I can hardly believe how much cheaper it is, though. I got a giant bag of organic dried chickpeas for $10 and using 1/3 cup of dry beans = 1 regular can of chickpeas. Plus, it’s so simple. It takes a bit of time (patience) but seriously no work at all.
Anyway. Back to the sandwich. I almost didn’t post this recipe because, well, my photos don’t do it any justice (it’s hard to make pretty!). But then I was eating the sandwich (I made an open-faced version) and I couldn’t not share it. The lemon with the dill with the smokey almonds blow every other boring sandwich outta the park. You need to make it. And then you need to buy this cookbook to make all of the other crazy recipes hidden inside. The end.
Smoked Almond and Chickpea Salad Sandwiches
Adapted from Eat Like You Give A F*ck
Makes about 3 Sandwiches (and some extra almonds)
2 1/2 tsp Liquid Smoke
1/2 tsp Olive Oil
1 tsp Tamari or Soy Sauce
1 tsp Maple Syrup
2 tsp Nutritional Yeast
1 tsp Paprika
1 tsp Garlic Powder
3/4 cup Whole Raw Almonds
1 1/2 cups Chickpeas, cooked or canned
1 1/2 tbsp Lemon Juice
1/3 cup Red Onion, diced
2 tbsp – 1/4 cup Fresh Dill, minced (depending on your tastes)
1 stalk Celery, diced
1 tsp Hot Sauce (I used Sriracha)
Salt & Pepper to taste
6 pieces of Bread, toasted
1. Heat oven to 350. Lay some parchment paper over a baking sheet.
2. To make the almonds, combine the liquid ingredients in a small bowl, then combine the dry ingredients (minus the almonds) in another small bowl. Toss the almonds in the liquid ingredients, making sure that all of the almonds are covered. Then remove the almonds from the liquid bowl, and toss them into the bowl with the dry ingredients, stirring to coat the almonds completely. Scoop the almonds out of the bowl and spread them onto your lined baking sheet. Toast them in the oven for 10 minutes, then take them out and stir them around a bit, then put them back into the oven for another 5 minutes. Remove from oven and let cool.
3. Meanwhile, combine your chickpeas, avocado, and lemon juice in a large bowl. Mash the ingredients together – this step is going to be a lot easier if you cook your chickpeas very well. It’s okay if your mixture is a little chunky, though. Next, fold in your chopped onion, dill, and celery, and then your hot sauce and some salt and pepper to taste.
4. Once the almonds are cool, roughly chop them up and add them to the mixture – I added a little more than half.
5. Serve the salad on toasted bread with some dijon mustard and lettuce. The sandwiches are best enjoyed right away, because the salad might start to lose it’s crunch if it’s in the fridge for a while.