Wednesday, November 5, 2008

Creamy Chickpea Salad with Fresh Herbs

All I can say is WOW! This was so good! The perfect dinner to curl up on the sofa with to watch election results. I found the recipe on at Fatfree Vegan Kitchen's blog and knew upon seeing it, I had to make it. This salad did not disappoint. I have no idea why, but it kind of tastes like tuna salad?? Both the monster and I agreed that we'd take this any day over tuna salad. I served it up over a mix of shredded Romaine and green leaf lettuce (drizzled with a little olive oil, lemon juice, salt and pepper) and topped with sliced avo and tomatoes. Nom! Toasted up some whole wheat pita and dinner was complete. I'll definitely be doubling the recipe next time...

Creamy Chickpea Salad with Fresh Herbs:
(Susan from Fatfree Vegan Kitchen...check out her pic, it's much prettier. Plus there's a second chickpea salad recipe in the same entry!)

1 1/2 cups cooked chickpeas (I used one can, drained and rinsed)
1/2 cup medium-firm tofu, mashed well (I used a little extra, since the can is more than 1.5 cups)
2 tablespoons Nayonaise (or other mayo if you're not Vegan)
1/2 tablespoon Creole mustard (I used spicy brown mustard)
1/4 teaspoon Old Bay Seafood seasoning* (or to taste)
2 teaspoons lemon juice
1 teaspoon soy sauce
1 rib celery, minced
1/2 teaspoon salt, or to taste
1 teaspoon fresh thyme leaves (or 1/4 tsp dried)
1 tablespoon minced fresh parsley
1/4 teaspoon paprika
generous grating of black pepper

Mash the chickpeas well with a potato masher. Add all remaining ingredients and taste, adding more seasonings if necessary. Refrigerate until chilled. Susan suggests this as a dip or sandwich filling too. So that's where I'll be going next time I make it.

*Susan notes: "The main ingredient of Old Bay is celery salt, so you can replace it with celery salt and a pinch or two of red pepper"...which is what I did.


Deb Schiff said...

Wow! That does look tasty. I'd chow down on it with some wasabi rice crackers.

ChocolateCoveredVegan said...

Thanks so much for the link to the recipe. With Nectar bars being kinda expensive, I'm definitely up for making my own!!!

Beth said...

OK, your cooking buddy is back! I made this one tonight, but used dill in place of the thyme and parsley since I just got a huge bunch of it for our CSA. I also used a full container of tofu (with 2 cans beans) since I don't measure tofu. What would I do with extra tofu to maintain in the fridge anyway? I can't wait to try the curry version.

Erndog said...

Yayyyy Beth! But did you like this one? Oh man...I just found out that my allergy eye drops are the reason for an ever-present metallic taste in my mouth. I haven't really been able to tell what the heck the food I'm making tastes like! Hmm...itchy eyes, or feeling like I'm sucking on a rusty's a toss up. Urg...

Beth said...

Yes, I did like it. We ate it with lettuce in a wrap. Can't wait to have it for lunch tomorrow.