Salad 1
- 1 14.5oz canned chickpeas, rinsed and drained
- 3 roma tomatoes, chopped
- 1 14.5 oz canned black beans, rinsed and drained
- 1 medium or 1/2 English cucumber, chopped
- 1 medium red onion, chopped
- juice of one lemon
- 1/4 cup EVOO
- herbs and spices of choice
- Toss together and chill overnight
- Serve with feta cheese on top.
Salad 2
- 1 garlic clove, peeled
- 15 oz (443 ml) can of drained and rinsed chickpeas
- 1/4 cup (60 g) Veganaise or any vegan mayo
- 2 tsp mustard
- 1 tsp salt
- 1/2 tsp pepper
- Optional
- Pickles, chopped
- Celery, chopped
- Capers
- Red onion, chopped
- Peppers, chopped
- Carrots, shredded
- Finely chop the garlic by hand or in a food processor.
- Mash the chickpeas by hand or in a food processor until the desired consistency.
- Stir in the rest of the ingredients and taste for seasoning.
- Add optional ingredients.
- Eat on crackers or chips, or use as a sandwich filling.
Chick Pea Salad3
This is something I created on the fly as a take on the Mediterranean Greek Salad.
- 1 14.5 oz can chickpeas, drained (reserve the liquid)
- 1/4 cup chopped artichoke hearts
- 1/2 cup chopped tomatoes
- 1-2 tbsp chopped red onion
- 1 cup cooked bulgur
- 2 tbsp sliced green onion
- 1/4 cup crumbled goat cheese
- Toss everything together and set aside
- The Dressing:
- 1/4 cup liquid from the canned chickpeas
- 1/4 tsp ground mustard
- 1/4 tsp salt
- 1 1/2 tsp apple cider vinegar
- 1-3 tsp stevia
- 3/4-1 cup avocado oil
- Place the liquid into a tall glass or cup with the ground mustard, salt, vinegar, and sweetener and blend on high (you would do this with an immersion blender; for use with a blender, blend on high)
- Measure out the oil into a glass cup with a spout and ramp up the blender slowly, drizzling in the oil from drops to a thin, steady stream.
- Go very slowly!
- You will need to chill it.
- At the end, take out the amount of the dressing base you want to use, mix it with Italian seasoning, additional oil, and lemon juice until it's thinned.
- Drizzle into salad.