This is my all time favorite sammie to date! If you are not a sandwich person It’s also really nice to increase the pea leaves, skip the toast and serve as just a salad. If you don’t have fresh pea leaves substitute with pea shoots, or sliced snow peas and lettuce. If you do this in the summer some minced celery and fresh basil are also nice additions when they are in season.
Soaked Cashew Red Curry Dressing: Soak ¼ cup of raw cashews over night in 1 cup of cold water, the cashews will double in size by the next day. Drain and thoroughly rinse. Blend together in a blender; Soaked cashews, juice from one lemon(a good fresh lemon is important, don’t use lemon juice from a bottle in this) 1 tsp Thai red curry paste, 2 tbl sunflower oil, 1 hand full fresh cilantro,(if it’s in season add a bit of fresh basil too). Blend really well until the mixture is smooth and creamy, you will have to scrape down the sides several times. Reserve about 1 tbl of dressing to spread on toasts.
Snow Pea Leaf and Chickpea Salad: Soak ½ cup dried chickpeas over night in 2 cups fresh cold water, the chick peas will double in size by the next day, rinse well. In a soup pot add soaked chickpeas, 2 cup fresh water and 1 tsp salt, bring to a boil then reduce heat, cover and simmer for 1 hour. The chickpeas should be really tender and mash easily with a fork, strain and rinse with cold water. In a mixing bowl combine the dressing and chickpeas, mash up the chickpeas with a fork you want the mixture to have some texture so do not pure or food processor. Fold in 1 cup of fresh snow pea leaves.
To assemble the sandwiches, I like to serve this open faced because the pea leaves are so pretty. Get a good quality piece of your favorite bread, and toast it up, spread on some of the reserved dressing, then the pea leaf chickpea salad, as an optional garnish top with a tender, young, swirly snow pea plant growing tip or snow pea flowers.