My head is in hyper crazy mode lately,and I am sure I am not the only one. There are so many things going on all at once. I can get a little frazzled and fizzled and just plan beat ass tired. And then I think about what to make for dinner.
Boom. My mind melts and my stomach growls. Some nights all I want to do is come home, skip real dinner, and just eat carrots dipped in mustard and call it a night. But the mr, he can't live off of carrots.(I probably couldn't either) So I make.dinner. (Where is my trophy for being the best?) But nothing to fancy and it needs to be fast ans easy. I have been thinking more about things that I can make on the fly, things that are healthy and satisfying. Foods I can make that can be wrapped, packed and eaten on a milk crate in between tearing down a wall. And tasty...needs to be good.
Sandwiches. That is where it's at. And this sandwich. Watch out!
Nothing to do with this sandwich but I am sitting here at 8pm on the couch, writing out this post, getting a face time call from a 5 year old little. He really needs to talk to me.... and about what? What does a 5 year old need to talk about this late at night? Well he needs to talk birthday cake, a duh. He needs to show me his cake diagram he made that consists of 9 full sized pieces of paper taped together. (he said the cake didn't have to be that big). And he cannot possibly go to sleep until I am aware of his cake design. Well little dude, I got it. A chocolate/vanilla/red/green/and purple cake only 2 feet high, in the shape of mind craft and flavored like happiness. I am on it. Now go to bed.
So yeah, back to sandwich. This is probably one of the quickest, most satisfying sandwich that I have ever made in my entire life (seriously) Creamy and rich peanut ginger smothered chickpeas paired with crisp, slightly tangy veggies.. Ridiculously fast and easy to make. A sandwich that is worth having a famous person eat it, declare it #1, rename it the (insert cool famous person name) sandwich and forever be known in the sandwich world. But until then, or before then, you can get on this sandwich band wagon and say you ate it before it was famous. You will then be the coolest person ever. (maybe a slight exaggeration)
The stuff. Chick peas in bean juice, apple cider vinegar, a big scoop of creamy peanut butter, some soy sauce, a few cloves of garlic, fresh ginger and a little bit of honey, Also going to need some cabbage, a carrot and a half of ared onion.
Do this first... Slice the veggies as thinly as you can, stick them into a bowl and splash with apple cider vinegar. Give it a good toss and set aside.
Grab another bowl and stick in the peanut butter, soy, and honey. Grate or super finely mince the garlic and about a tablespoon of the fresh ginger and add that in, along with a splash or two of the apple cider vinegar. Grab a little whisk (a fork will do) and start mixing.
As your whisking, add in about 2-3 tablepoons of the bean juice. Whisk until the sauce is light and fluffy.
Strain the chickpeas from the remaining liquid, toss them into the sauce and mix all around.
Sandwich time.. I think you get the idea. The veggies and the beans get stuck onto the bread.
And closed onto each other. A sandwich to make anyone, anytime, anywhere, all day long....HAPPY.
Bye!
-C
Peanut Ginger Chickpea Salad Sandwich
makes 2-3 sandwiches
- 2 cups chickpeas (and a few tablespoons of the bean juice)
- 1/4 cup creamy natural peanut butter (I am a fan of Trader Joe's)
- 1 teaspoon honey or brown sugar if vegan
- 1 tablespoon soy (I actually used Braggs liquid aminos, but either will work)
- 2 tablespoons apple cider vinegar (plus another tablespoon for veggies)
- 1-2 cloves garlic
- 1 tablespoon freshly grated ginger
- Abut 1 1/2 cups of shredded cabbage
- a small carrot shredded or thinly sliced
- 1/2 a small red onion sliced super thin
- bread/wrap/whatever you want to sandwich the salad in
Right away stick the carrot, cabbage, and the onion into a shallow bowl and drizzle on about 1tablespoon of vinegar. Give them a good toss and set aside. ( the longer they sit, the better they taste)
In a separate bowl, whisk together the peanut butter, honey, soy, and the other 1 tablespoon vinegar. Grate or mince the garlic and the fresh ginger and add that in as well. As you are whisking this together, add in about 2 tablespoons of the bean juice. Mix until light and fluffy. Strain the remaining juice from the chickpeas and add them into the sauce. Toss to coat.
Note... I did not show it, but i mashed the chick peas a little bit, so they were not all rolling around and completely falling off the bread.. so you might want to do it too.
Now compile the sandwich.. A handful of the crispy sour veggies and a scoop or two (or however much you want) of the chick peas goes in between two slices of bread (or in a wrap). Toast the bread if you wish.
And eat. Smile, lick your fingers, and be satisfied that you can forever make this amazing sandwich in like 3 minutes whenever you feel like it and that it is most likely going to have a cool famous person name.
