Friday, April 12, 2013

Delicious Chick Pea Salad


I am over the Moon about this recipe.  It tastes a bit like a Tuna Salad Sandwich but it's meat and dairy free.  Also there is no mayonaise so it's a nice low fat alternative.  My only regret is that I did not make a double recipe.



 What's in this salad you ask...?

 
 
 
Sunflower seeds, dill pickle relish, garbonzo beans (chickpeas), celery, red onion, lemon juice, fresh garlic, and just a little salt and pepper.



You just mash the heck out of it with your potato masher and you are done!




I made homemade whole white pita bread today and this made a very tasty lunch for me.  My husband and son would not touch this sandwich or salad with a 10 foot pole.  Their loss; my gain.  I LOVE this salad.  My friend, Harriet, makes a similar recipe and she says it's also good on romaine lettuce and crackers.  Some recipes like this call for kelp granules which reportedly makes this taste a bit like Tuna Salad.  I love the salad as is and I am not sure where I'd find kelp granules anyhow.

I found this recipe on a blog called Oh She Glows which features great looking healthy vegan recipes.
The recipe link is HERE.  I did not change the recipe much; my slight changes are noted below.

Delicious Chickpea Salad from www.ohsheglows.com
Ingredients (3 servings)
  • 1 15-oz can chickpeas
  • 1/2 cup chopped celery
  • 2 tbsp chopped red onion
  • 3 tbsp chopped dill pickle (I used just 2 tablespoons dill pickle relish) 
  • 1 tbsp minced fresh dill (I omitted)
  • 1 garlic clove, minced
  • 1/2 tsp regular mustard (I used 1 teaspoon Dijon mustard)
  • 2 tbsp fresh lemon juice
  • 1/4 cup toasted sunflower seeds (or pecans/walnuts), chopped (I used sunflower seeds... AWESOME!)
  • salt and pepper, to taste
  • Kelp granules (I omitted)
Instructions
  • 1. Preheat oven to 325F and toast the sunflower seeds for about 11 minutes ( I toasted my sunflower seeds in a dry skillet on the stove top until they turned slightly brown and fragrant).
  • 2. Mix everything into a bowl, mashing up the chickpeas slightly with a fork, and season with salt  and pepper, to taste. Stuff into a wrap or pita, or enjoy with crackers or rice cakes.

2 comments:

affectioknit said...

YUM!

~Have a lovely day!

Anonymous said...

These look delicious and I love that they have no added fat. I will be trying your version soon. Harriet