This wasn't what I had planned on blogging about tonight, but I just realized November 10 is almost over. I better act quick before I ruin my goal of posting every weekday this month.
My sister Cary is the one who got me started on this Chickpea "Chik'n" Salad. This is the aftermath of the chickpea mashing. It's good to leave some of the chickpeas whole.
What I used:
3 cups of boiled chickpeas, mashed with a fork
1/2 of a carrot, grated
1/2 of an apple chopped
2 large celery stalks, chopped
3 tbs. walnuts, chopped
1/4 cup Vegenaise
2 tsp. dill
salt to taste
I would have used celery seed if I had any. You could also make this much more "decadent" with additional Vegenaise, but since there are 9 grams of fat per tablespoon...I stuck with 1/4 cup...I could have probably used even less, and it still would have been yummy.
For lunch today, I ate some Chickpea Salad on a bed of greens.
Soo good. So, so good.
(This recipe amount was enough for my lunch and supper with plenty of leftovers for kids' lunches tomorrow.) Next, I want to try it out using one of Vegan Epicurean's homemade "mayonnaise" recipes like this oil-free one.
Check out all of the amazing vegan bloggers taking part in Vegan MoFo. 2 more days for my $40 CSN giveaway. I'm excited I have another $40 giveaway starting in 2 days, as well(for Vegan Essentials! woohoo!) so check back then.
That looks so good! This is off topic, but I found the Amy's Burrito's at my supermarket and bought some to try, they are delicious! I also got some tofu, I've failed in the past at cooking it, but I saw your spring roll post awhile back where it was sliced thinly with a marinade and cooked in the pan. I'm going to try that. I actually love tofu from the Asian cuisine, I've had in the Philippines.
ReplyDeleteYum! I'm planning on making this tomorrow for lunch now. I was just wondering what I was going to pack. I'll make my macadamia mayo instead of vegannaise (love the taste but the soy hates me). I think I have all the ingredients..Yay!
ReplyDeleteoh my friend just made some of this and gave me a michelle sized portion:) (she knows me well) it is so good!!! veganaisifsifjsdk(sp?) is not my fav, but it wasnt over-powering, i think she used less than the recipe called for???
ReplyDeletei was sick for a couple days and couldnt look at food...so i need to catch up on at least one post of yours that i missed. ttysoon
m and lil
I am scared to death of veganaise but I like cashew mayo-like substance. anything with an -aise it in it creeps me out. I like the use for chickpeas.
ReplyDeleteThat looks sooooo good and anything with chickpeas in gets the thumbs up from me.
ReplyDelete:)
Mmm... I love chickpeas and also a mayonnaise we have in the UK made by Plamil. I think it's about equivalent to your stuff. I'll be trying this.
ReplyDeleteI used to make my version of egg mayonnaise for sandwich fillings by mashing together chickpeas and salad cream, but now I've found that the only vegan salad creme that tastes OK is owned by an evil company, so that's out...
:(
Aren't chickpeas wonderful? They're so versatile - I use them to make more of a tuna salad - like this but with the addition of seaweed and no apple or carrot (although carrot might be good in it).
ReplyDeleteI've never bought-or liked-mayonnaise or vegan mayonnaise but I use tahini as a binder in these type of salads. It lends a particular flavor that isn't really traditional, but I love tahini, so it works.
Bet it would be great in a lettuce wrap as well. Your sisters sound cool.
ReplyDeleteThis looks good - chickpeas are so versatile. I love cold salads with lots of celery, carrots, and nuts. I also like your final presentation- how pretty!
ReplyDeleteYummy...this looks and sounds so good. I'll have to try your recipe out!
ReplyDeleteI made this for lunch and it is really good! I subbed for macadamia mayo, but otherwise followed the recipe (which is rare for me). Yummmmmm..... Comfort food.
ReplyDeleteI used to make chickpea salad often. Somehow when we gave up oil the chickpea salad disappeared. Maybe I should make it again. Today's chickpeas turned into fat free hummus at our house. Thanks for the link. :-)
ReplyDeleteAli
That looks gorgeous and delicious; I love your presentation. I'm going to try this soon; I love the idea of apple and walnut in there.
ReplyDeleteThat sounds really good! I also blogged about chick'n salad today :)
ReplyDeleteThat Chickpea salad looks so good. I need to cook some up this week and make this!
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