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Recipe Share: Chickpeas Plz

Recipe Share Time!


Wellness and nutrition are a big part of healing and overall health, plus I love to cook and I especially love to eat... this brings me to one of my favs: #CHICKPEAS. I'll share my favorite hummus recipe at a later time because this blog's focus is more on the chickpea salad train. That's right, no cooking, just simple prep.


Here are my 2 favorite Chickpea Salads:

#1: Curried Chickpea Salad from @jessicainthekitchen https://jessicainthekitchen.com/curried-chickpea-salad/


15-minutes, simple, delicious.

"Ingredients

  • 15 oz. can chickpeas or roughly 1 ½ cups cooked chickpeas,

*if using canned chickpeas, drain the liquid from the can and rinse the

chickpeas before using

  • ¼ cup vegan mayo

I used regular mayo, just because it was in my fridge #Dukes and I tend to start

light, so really only about 2 TBS to start then I add once I've tasted it

  • 2 tablespoons red onion, roughly chopped (FINE CHOP FOR ME)

  • 2 tablespoons fresh parsley or dill

I actually skipped the fresh herbs because I did not have on hand and it was still

delicious! I bet they would have taken to the next level though...

  • 2 tablespoons finely chopped pickles or relish or celery

I went for chopped pickles

  • 1 tablespoon curry powder

  • 3 tablespoons raisins

  • squeeze of a lime

  • ½ teaspoon dijon mustard

  • sea salt and pepper


Instructions:

  • Add all the ingredients into the bowl (mashed the chickpeas separately to make sure they were the consistency I like, then added the rest) and using a potato mash, a fork or a pastry cutter, blend it together until just combined. You don’t want it too mushy but you want to break down the chickpeas and incorporate all the ingredients. You could also use a food processor for about 5 pulses.

  • Scrape everything together and taste and adjust seasonings to your liking.

  • Serve on a bed of greens, in a lettuce wrap, in a sandwich, or on crackers/as a dip or however you desire. Enjoy!"

Can add: shredded carrots (sneak more veggies in), cashews (for some extra crunch)... I bet you could sub apples for raisins too (one of my favorites additions to a chicken salad). If you are always going for the healthier route: I bet subbing yoghurt for the mayo would work too... may just be on the tart side ;)


SERVES 2.


My husband and I ate it in one sitting between the 2 of us... So if you're making for a crowd, you may want to double or triple up.





#2: Lemony Chickpea Salad

I have been making variations of this for years because it is so SIMPLE. I mean, you cannot go wrong, and you can make it any way depending on the ingredients you already have.


Here are some reference recipes:

Basic (closest to my simple spin):

A little more involved:

The ultimate veg fest:


Here's my spin:

  • 1 15-15.5 oz can chickpeas (garbanzo beans): drain can + rinse in colander

  • 2 TBS chopped fresh Italian parsley (or none if you don’t have it)

  • 2 TBS fresh squeezed lemon juice (about ½ lemon)

  • 4 tsp extra-virgin olive oil

  • 1/3 cup freshly grated Parmesan cheese (sub feta)

  • Salt + Pepper to taste (can add: oregano or paprika or an Italian spice blend)

1. Combine drained and rinsed chickpeas, herbs (fresh or dried), fresh lemon juice, and extra-virgin olive oil in medium bowl. Mix. Then add grated Parmesan cheese and toss to blend all ingredients (I’ll use 2 spoons and toss like a salad). Season to taste with salt and black pepper. This chickpea salad can be made 4 hours ahead and refrigerated.

I find 1 can SERVES 2.


Can add: lemon zest (for a stronger lemon taste); 1 small clove of garlic; 2 TBS of red onion; add other veggies you have on hand like cucumber, shredded carrot, tomato, and/or bell pepper; red pepper flakes to spice it up;



Stay tuned, more goodness to come.


Cat

@interconnecitonpt




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