Monday, September 24, 2018

Pumpkin Curry Chickpea Salad Sandwiches


Today I had the honor of appearing on the Jane Velez-Mitchell show, Lunch Break Live! I was invited to showcase how easy it can be to make a quick vegan meal, and to promote my appearance at the CA Vegetarian Food Festival next weekend. 

With the first day of fall just a few days behind us, I wanted to use pumpkin. But, man, oh man, it has been at least 80 degrees out lately, so baking, or pumpkin spice anything just didn't sound good. So...I came up with a no-cook pumpkin dish that can provide all that fall flavor without having to turn on the oven (or turn to a latte!)


Check out the whole video here!



Pumpkin Curry Chickpea Salad Sandwich
This sandwich is the perfect way to welcome the fall season. Especially here in Southern California, when the weather is still over 80 degrees, and pumpkin-everything is already calling our name!

1 can (15 ounce) of chickpeas, with liquid and 12 chickpeas reserved
1/4 cup currants or raisins
1/4 cup hulled pepitas (pumpkin seeds)
1/4 cup shredded carrots
1/2 cup Aquafaba Mayo (see below)
1/4 cup pumpkin puree (not pumpkin pie mix!)
1 tablespoon yellow curry powder (or your favorite homemade curry spice blend!)
2 cups baby arugula or other bitter green
4 (6 to 8-inch) baguettes

Drain chickpeas from can, reserving liquid for the Aquafaba Mayo.
Add chickpeas to a medium sized mixing bowl along with the currants (or raisins), pepitas, and carrots.
In a separate bowl, whisk together Aquafaba Mayo, pumpkin puree, and curry powder.
Add dressing to the salad and toss to combine.
Spread sides of the baguette with additional Aquafaba Mayo.
Add about a half cup of arugula to the bottom piece then layer on the Pumpkin Curry Chickpea Salad and top with the other half of the baguette and serve.

Yield: 4 sandwiches

Aquafaba Mayo
Make this quick and easy mayo with liquid that would have otherwise been dumped down the drain! I didn't invent this technique, and this version is a combination of many I have played with. Just remember that your bean water MUST be room temperature. If it is too cold, or too hot, it will not emulsify properly.

1/4 cup room temperature aquafaba (liquid from a can of chickpeas)
12 individual chickpeas (reserved from above)
1 tablespoon apple cider vinegar
2 teaspoons dijon mustard
1 tablespoon minced garlic
¾ cup mild flavored vegetable or canola oil
salt, to taste

Add aquafaba, chickpeas, vinegar, mustard, and garlic to the cup of your immersion blender (you can also use a large tumbler or tall wide mouth glass jar.) Blend until smooth and white.
Slowly add the oil in a slow, thin stream while the blender is running. The mixture will thicken and become like mayo.
Add salt to taste.
Store in an airtight container in the refrigerator until ready to use.

Yield: About 1 cup

Come see me on Sunday at the Pear Stage! Use promo code CAVFF40 for 40% off any ticket type: http://www.cavegfoodfest.com/index.php/festival-info/tickets
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni