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
