yo yo welcome back to another freestyle Friday every single week we're gonna
cook it my way recipes are free you know what keep it hot so grab yourself a pen
and paper I'll show you what I got what's up guys welcome back to another
episode my name is Eamon I live in this van full
time with my beautiful fiance she's behind the camera you can't see her but
she is really beautiful you have to take no we're not ah thank you doing
everything in this little tiny kitchen when they have a two burner stove water
no oven let's get at it we got a banger meal for you today this
has been requested by many because you've seen it we're addicted read them
like maybe two three times a week it's crazy
chickpea salad sandwiches now I say sandwiches but you can make them that's
a wrap you can do them as a panini you can go crazy you could do this that's
like just a scooper and topper and salad it possibilities are endless guys let's
get into it we're gonna do it on a nice beautiful rye I like to keep mine a
little like Mediterranean vibe so absolutely addictive the sun-dried
tomatoes all of garbanzos otherwise known as chickpeas we're going to pants
dill pickles is a must-read onion now we've got a couple options here we'll
talk about we're gonna do it with avocado tomato
and I think that be it so maybe some spices let's get into it we don't have
any new sponsors on the show so if today's show is the one and only chai
wallah tyre let's start with our big bull you know where I keep it that's a
nifty little strainer you're always gonna get a couple stragglers at the
bottom a little bit of water over in sight right out make sure we're parting
you getting a really high-quality masher
just mash those down if you have an actual master that'll work a fork for
work anything you just want to bust up I like to bust up about 80% no no buddy
just crack this no oh good okay so that's the consistency we're looking for
now originally when I came up with this recipe or discovered it got inspired by
other people making it a lot of people were using vegan Mayo which is amazing
it's delicious if you don't have vegan Mayo it's not a big deal we don't have
it today and it's also a lot healthier so we're gonna just do a bow and we're
gonna mash that in there as well easiest way to get rid of the seed here
it's just commit guys commit you're not super confident I wouldn't recommend
that technique but I started you just flick it off you don't wanna like grab
it and slut ah don't do that then just go see ya this is a common mistake that
I'll even find out like some restaurants and stuff like that it's the worse
situation when you get this little guy in your guacomole so make sure you just
pull that off it's just little details they'll make your life lot easier and
then we can just strip this whole thing throw it right in there start to work
that in a little better part I like to grab some that dill pickle liquid add a
bit of liquid in there okay mix everything around such an easy recipe
guys like this we're done we're basically eating chickpeas all
sandwiches play now we're just gonna get into a little chop chop the way I'm
going to do this guy as I just wanted a section because I don't need a whole
onion but basically I'm just going to see what I'm doing there I'm just going
down to that so I'm leaving that attached
you basically go all the way down but it's not coming all the way down because
the knife is able that way this thing stays together just makes your life a
lot easier you can play around with that you're not mucking around and then this
I'm just gonna do really small a lot of people ask me like why did you get into
cooking why you like cooking so much first of all I love just being able to
be creative I think cooking especially vegan food really forces you to be
creative it's super easy to make a steak and potato and veg but to cook in a
unique way and use ingredients that complement you know spices and fresh
produce and there the possibility rend 'less but the main reason I got into it
is because my mom would make me do the dishes unless I cook so I was first to
make that decision was pretty obvious okay onions gonna go right in I would
say pickles is the most important ingredient guys but anything else is
totally up to you this is my new like fan favorite of this week but celery is
delicious in it you can throw carrot someone messaged me saying toss an apple
in there so like literally the possibilities are endless
this is just a base on the sandwich and then whatever you have in your kitchen
even if you don't like pickles try pickles in this because like it's one
thing to just like buy typical Anita but my aunt hates pickles and we made her
this and you can't even like I'm gonna cut cut cut cut chop up nice small
pieces so it really adds a good crunch factor the dill works really well with
the Alba above the low the bigger ones I'm going to cut in three and then just
little guys I guarantee I might have some comments being like you're gonna
cut your fingers off but I find this the most fun way to cut so this is how it
I know that to comment you're gonna cut your fingers off but in if you add
olives I'm also gonna add a little bit of the olive brine you don't need to add
that refined salt which is cool to add that little bit saltiness you will need
to add maybe a little bit but not as much the next stop sun-dried tomatoes
Kevin said tried sun-dried tomatoes they're unreal I don't understand the
flavor where it comes from totally different to it tomato really likes the
chewiness like I could just I could like have a cologne that smells like
sun-dried tomatoes I think it'd be stoked scissors is gonna be your best
friend here go in there with the scissors dab dab dab dab it up use your
two fingers and then just hold and cut right into the ball you're gonna use
this meals so amazing because we like I said we have it like two three times a
week and you could just change up like the flavor that you want it right so you
can go Mediterranean you could go more of like a fruity style one and like you
just never get sick of it's super super versatile also another thing I wanted to
mention is because this is kind of a lot of work for like a quick lunch you could
make like three four times this put it into a fridge you'll be good for a few
days and put into a Tupperware and be good a few days in the fridge so super
easy if you're doing like lunch prep okay so now we're going to mix this
around we're gonna add a little bit of black pepper
and by a little bit I mean quite a bit just take a spoon here and mix this all
up it's really good it's like nice and I
wanna say that's all you really need because you've got all that olive
sun-dried-tomato adding oil flavor I don't need extra flavor one thing I
might do actually I might add a little jalapeno just the liquid I like my
chickpea salad sandwich with but the left for tomato what was that I'm gonna
top it with just a nice fresh roma tomato well I got a huge bone to pick
with tomato cutters even even like the professionals like the marketers I've
seen the market tomatoes where they cut it like this and you just looks like an
apple has been cut into it you know when you see an apple cut like that it's
brutal the only way to cut a tomato slice guys and this is so important and
you'll you'll just be so happy I told you this is see the top there is shoot
it up from your belly so match match the top with your belly button that's the
trick to remember ok so just hold it up there every time you're gonna cut it
tomato just hold it up there take a photo and tag me and if you like you
hold it right there and then put it right down ok and then wash this the
first cut no one really wants so I can just go to the side but look how much
more beautiful that looks versus I'm not even going to show you
because I can't stand it that that badly but you know what I mean that could be
cut it that way brutal I don't know if he's a roma roma tomatoes I kind of just
made that out I think they're Tomatoes Tomatoes all right now we're gonna toast
some bread but aimin you don't have a toaster
how you gonna toast bread great question friends we're about to show you we toast
our bread just like we make our pancakes on a pan okay so I'm gonna let that heat
up all right I'm gonna also just throw a little bit of lettuce on there that's
optional as well right it's nice and toasted not burnt but I lick it like a
bit of a crunch pocket I don't want a soggy sandwich you want that as a nice
base and that's why I like rye rye is like a really earthy chewy bread and it
pairs nicely with like the fresh acidity that's going on in here I'm gonna start
with my bread lettuce is a great way to prevent SOG slug situation if I had a
paper towel I'd probably dry that fully but I don't probably throw a few slabs
it to met and we're gonna build these open-faced now we're gonna go up like a
huge like we're not cheeping out you see that consistence these how holds
together I love that okay it's a moist ound I get the mic right in there
you like that guys I'm gonna dust up a little bit of cayenne because as I said
my freestyle route you know I keep it hot and there you have it kids beautiful
Sunday afternoon sandwich in the park got the kids playing in the background
yes the bread is so crisp there's no SOG factor I can hold that from the one side
there's no like drooping or anything you have a crunch let's have it go
Oh
man as soon as that Sun Dried tomato hits my lips endorphins just start Bing
Bing Bing Bing Bing a picture of health unreal delicious sandwich super easy to
make at home I encourage you guys to try that recipe smash that thumbs up button
you got any suggestions leave it in the comments below that one one for last
week what do you guys saying about this week what are you guys thinking what do
you want to see and I recommend suggestions I got a list I got so many I
want to do but I'll just keep doing the ones that you guys vote for the most
until next week stay hungry friends wait you forgot to tell them to tag you in
photos oh that's the most fun about yeah hit me up on Instagram guys that was
super fun yesterday I saw a lot of scones going down okay pancakes a lot of
scones a little bit sloppy with the almond milk stitch I know it was a
little freestyle but if you do add a little bit more almond milk you would
get those to kind of go more pancake vibes rather than stones but they look
delicious you guys said they were incredible so continue to tag me
appreciate the love do you think I could have some all right well for the house
it's important that you do really test the recipe do the garbanza dance sway
shake that around like a chickpea and you're rinsing it through the sieve you
know it's just right in and run
you