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Last updated on November 16th, 2020 at 03:35 pm
This is a very tasty sandwich salad that will make it easier for you to eat your vegetables!
When I was a poor student me and my sister went for a hike one time. I don’t even remember where we went and whether or not we had a good time, I just remember she had made sandwiches. Obviously the fat person inside of me is writing this post.
Well she had made sandwiches with curry, oranges and probably some turkey meat. You gotta get: all I wanted at that time in my life was pizza, pasta, Chinese food and lots and lots of chicken wings and thighs.
Imagine the shock I experienced when she told me she had put oranges in those sandwiches. We were far from home and far from any place you could buy anything to eat.
I was furious.
I do not like someone messing with my food.
So you couldn’t put that orange in your sandwich only? What am I going to eat?
My heart was racing! My mind was in overdrive. How will I survive the next 2 hours without eating? I hadn’t eaten for 2 hours already!!! 4 hours with no food??? Call the ambulance.
Well after whining for around 48 minutes, my hunger prevailed and I had to eat one of those frightening sandwiches. My sister had already eaten hers and she left one for me in case I decide to not chew on my own leg.
It was delicious. That sweetness and freshness of the orange was paired just perfectly with the curry and the rest of the ingredients. I felt real happiness. Of course I was so stubborn I didn’t show any of the joy I felt in my heart and in my stomach.
What I could not hide is that I devoured that sandwich in 50 seconds. My sister asked me a little annoyed “Well, how was it?”. I just mumbled “It’s fine.”
I couldn’t just tell her “This is the only thing I want to eat for the rest of my life!” after I made all that drama.
I had completely forgotten this story up until last week, when I felt pretty eccentric making chickpea sandwiches with peaches.
Yes, with peaches.
I did not expect to add peaches to any salad I would voluntarily make or eat. That story with the orange sandwiches was an exception. I had eaten a sandwich in Sweden last year with plums and cheese and while it sounded ok, it was one of the worst things on Earth. Yes, I do realize we live in a world with more than 99 problems these days and I still believe my words are true.
The thought of a sandwich with peaches would’ve been worth about 3 hours of whining back in those glorious days.
Today this salad is worth a whole lot of happiness.
I love this chickpea and peaches sandwich salad. It took me around 10 minutes to make, and it keeps in the fridge for 3 days. You can even eat this salad without any bread, wrap it in a lettuce or just like that – it’s perfect. It’s slightly sweet, fresh, fragrant and just delicious. I don’t even have words to describe it. All I know is: I sneaked so much fruit and vegetables, I’ve never been more proud of myself.
HEALTH AND BEAUTY BENEFITS
This one is a winner. High-fiber, antioxidant-rich, anti-inflammatory, this salad must have some antioxidant superpowers. I would’ve measured them, but unfortunately I don’t have a laboratory at home. But dreams never die.
Turmeric, parsley and dill are anti-inflammatory, peaches contain beta-carotene that we turn into anti-aging vitamin A and olive oil and lime juice add vitamin E and C – a combination that destroys free radicals and protects from sun damage. In summary this chickpea salad gives you a little beauty makeover and prevents diseases.
VEGAN AND GLUTEN-FREE CHICKPEA SALAD FOR SANDWICHES WITH A SECRET INGREDIENT
Ingredients
SAUCE:
- 1 cup/200g chickpeas, cooked or canned – drained and rinsed
- 2 peaches (medium), washed, pitted, sliced – depending how sweet and juicy the peaches are, might need just one
- 1 tsp turmeric
- 1 tsp curry powder
- 1 Tbsp mustard
- 1 Tbsp olive oil
- 1 Tbsp lime juice
- 1 tsp balsamic vinegar
- ground coriander, just a pinch
FOR SALAD
- 1 cup/200g chickpeas, cooked or canned – drained and rinsed
- 1 red onion, peeled and chopped
- 2/3 cup dill, washed and chopped
- 1/3 cup parsley, washed and chopped
- ½ tsp salt (might be a little too much, better add gradually, to taste)
Instructions
- Blend all the ingredients for the sauce in your food processor until creamy and smooth.
- In a large mixing bowl – smash the chickpeas for the salad with a fork, might not be able to smash all of them, but as much as you can. Add red onion, dill and parsley. Then pour in the sauce. Combine everything together, add salt to taste.
- Serve like this or in a whole grain sandwich. The salad will keep for 3 days in the fridge and is one of the things in life that get better with time.