Today I share a mouth-watering recipe and an announcement (see the end of the post!) Remember when I said in this Buffalo Hummus post that I wasn't a big fan of chickpeas unless they are masked well with flavor? Well, today's recipe is a perfect example of that. I am so excited about this sandwich. It is SO GOOD y'all. It has a nice spicy kick from the curry powder, wonderful texture from chickpeas, fabulous crunch from almonds, a little tart from fresh lemon juice and a salty briny flavor from get this, capers! Oh boy, this is deeeelish.
There are about a billion recipes for chickpea salads and even curry salads on the internet, but I've found they all tend to be mayo-based or oil-based. I wanted mine to be whole foods, healthy and really delicious. I can see that I will be making this quite often. It's a great source of plant-based protein.
To make this super duper fast and easy Curry Chickpea Sandwich, you only need a handful of ingredients:
- Fresh green onion
- cashew butter
- lemon juice
- sliced almonds
- curry powder
- Of course, salt and pepper
I put sliced almonds and fresh green onion in the chickpea filling, as well as on top. It gives a ton of flavor and an awesome crunch to the sandwich. It's all about textures people.
And to whoever doesn't think vegans get protein or full on a plant-based diet...think again. I was absolutely STUFFED after eating that sandwich in that picture. Granted, I loaded it up, but considering it's all healthy whole plant-based food, no oil or yucky stuff, I felt good about it.
I hope you all love this recipe...be sure to leave me feedback below after you make it! See below this recipe for my announcement!
Now, for an announcement! I am excited to share that I was invited to be a part of an online summit where I, and 20 other vegan chefs/experts, share our journey, tips and tricks to a plant-based lifestyle. The summit will show online interviews with each of us.
My community friend Kelley Williamson from Plant Based Kitchen is hosting a Plant Based Cooking Summit! I was honored when she asked to interview me and share how my husband's gout was healed by going vegan and plant-based. I also share a ton of information and my own tips, why I'm oil-free, as well as my tips on how to sustain this lifestyle, etc.
Chef Kelley teaches classes, has her own cooking school and cookbook and coaches individuals to unleash their inner chef to anyone wanting to live and sustain a healthy plant based lifestyle. She put together this summit so that you can learn from 21 phenomenal experts. The online summit beings February 20th (Monday) and you will receive an email on how to watch the videos. Starting February 20th, you will receive 2 videos to watch each day. Other video interviews include Jane Esselstyn, Chef AJ, Simple Daily Recipes with Jill McKeever and Mary McDougall (Dr. McDougall's wife). It was an honor to be included!
The summit is called: Plant Based Cooking Summit; How to unleash your inner chef with tips, tricks and recipes to create a deliciously healthy lifestyle.
You can join the summit to see all of the online interviews absolutely FREE of charge by clicking the link below: You only have until this Sunday (19th) to register, so do it now! Starting the 20th, you will receive an email each day with recorded videos from each of us until the summit ends (March 3, 2017). After you signup you will receive an introductory email explaining all the details.
>>>>>>>>SIGN UP HERE<<<<<<<<
Since this is an online Summit you are free to watch all the interviews from your desk, on the go or from the comfort of your own home! I'd love to hear what you all think of the interviews, mine included, lol! I haven't even seen the video myself, so hopefully I did an ok job to express my passion for this way of life. I was a bit nervous to do it, but I was grateful for the opportunity.
Topics covered in these VIDEO interviews: