I always look for inspiration when it comes to creating new recipes. Last week a group of local Body by Plants boot campers came over to my house for a brunch, each bearing a delicious plant-based dish. My taste buds danced and my imagination ran wild when they were gone. I had to recreate their delightful offerings and, if I am successful, put my spin on them. I went to work the day after our delicious gathering. My kitchen was filled with scrumptious aroma, and our stomach withe delectable, life giving foods.
Jackie, the gorgeous lady to my left, made a mouthwatering chickpea salad, a play off my Mock Tuna Salad. After she divulged her ingredients, I was able to recreate and add my twist to it. I guarantee it will be a hit at the next party you host.
Chicky* Bites | Chickpea Salad
- preparation time: 15 minutes
- yields: 5 cups
Ingredients
- 4 cups cooked chickpeas (garbanzo beans)
- 2 pickles, diced (about relish size), or 6 tbsp relish (you can add more)
- 2-3 peeled and minced garlic cloves
- 1/2 cup diced red onion
- 1 1/2 tsp honey or a plant sweetener
- 1 tbsp vinegar
- 3 tbsp vegan mayo (optional, can be substituted with 1-2 tbsp vinegar, or a mixture of silken tofu and vinegar)
- 1-1 1/2 tbsp yellow mustard (use 2 if not using mayo)
- 1/8 tsp cayenne pepper
- dash of white pepper
- 2 tbsp dulse flakes
- salt or to taste
- 1/4 tsp smoked paprika powder (or to taste)
Preparation
- Place chickpeas, sweetener, garlic, vinegar, mayo, mustard, peppers, dulse flakes, salt and paprika into a food processor
- Pulse until chickpeas look like this (I like leaving little bits in for texture)
- Transfer into a mixing bowl, add pickles (or relish) and onion
- Combine all ingredients
- Refrigerate for at least 1 hour before serving
If the mixture turns out a tad dry, you can add pickling juice (one tablespoon at a time), until desire consistency is achieved.
Chicky* Cucumber Bites
To make this salad even more fun, make cucumber bites with it. To do so:
- Cut up a cucumber (you can use any kind) into 1-1.5 inch discs
- Hollow out the inside with a paring knife (keep the what you cut out and make a salad out of those chunks)
- Using a teaspoon fill the inside space with Chicky Salad, add extra on top
- Sprinkle paprika on top to garnish
- Refrigerate for at least an hour before serving, so that juices from the salad seep into cucumber bites
Enjoy!
Let me know what you think of the salad when you make it.
*NOTE: for all of my English majors, this is not a misspelling, just a play off CHICK-pea :)!
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