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Chickpea Salad

Ingredients

  • 1 can chickpeas

  • 3 tablespoons tahini (or, vegan mayonnaise!) (can add more)

  • 1 teaspoon Dijon mustard

  • 1 lemon, juiced

  • 2 tsp apple cider vinegar

  • 1 tablespoon maple syrup (or agave nectar)

  • 1/4 cup diced red onion (or green onion, or radish)

  • 1/4 cup diced celery

  • 1/4 cup diced pickle

  • 1 teaspoon capers, drained and loosely chopped

  • 5 cherry tomatoes, chopped (optional, nice to not be dry)

  • parsley (optional)

  • dill (optional)

  • 1 tablespoon roaster sunflower seeds (optional)

  • 2 tablespoons chopped walnuts (optional)

  • salt and pepper, to taste

Method

  • Grab a bowl, toss the chickpeas in. Mash them up nicely, leaving only a few whole beans.
  • Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and seeds.
  • Mix to incorporate.
  • Taste and adjust seasoning as needed.
  • Serve on toasted bread, maybe with a light spread of mayo first if you're into that.

Notes

Nutrition Data

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  "serving": "1 serving"
}
{
  "nutritionEntries": []
}
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  "id": "chickpea-salad",
  "emoji": "🥜",
  "status": "✍️ Tried Once",
  "name": "Chickpea Salad",
  "lastEditedTime": "2024-10-15T14:16:53.366Z",
  "dataFilePath": "./data/eats/chickpea-salad.json",
  "slug": "chickpea-salad",
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  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/chickpea-salad.md",
  "ingredients": [
    "1 can chickpeas\n",
    "3 tablespoons tahini (or, vegan mayonnaise!) (can add more)\n",
    "1 teaspoon Dijon mustard\n",
    "1 lemon, juiced\n",
    "2 tsp apple cider vinegar\n",
    "1 tablespoon maple syrup (or agave nectar)\n",
    "1/4 cup diced red onion (or green onion, or radish)\n",
    "1/4 cup diced celery\n",
    "1/4 cup diced pickle\n",
    "1 teaspoon capers, drained and loosely chopped\n",
    "5 cherry tomatoes, chopped (optional, nice to not be dry)\n",
    "parsley (optional)\n",
    "dill (optional)\n",
    "1 tablespoon roaster sunflower seeds (optional)\n",
    "2 tablespoons chopped walnuts (optional)\n",
    "salt and pepper, to taste\n"
  ],
  "method": "*   Grab a bowl, toss the chickpeas in. Mash them up nicely, leaving only a few whole beans.\n*   Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and seeds.\n*   Mix to incorporate.\n*   Taste and adjust seasoning as needed.\n*   Serve on toasted bread, maybe with a light spread of mayo first if you're into that.\n",
  "notes": "*   Have tried this a couple times, it's really nice. The ingredients are flexible, but great to have as much of the original stuff as you can. Chopped cherry tomatoes are a great addition, especially if things feel a bit dry.\n*   <https://www.noracooks.com/chickpea-tuna-salad/>\n*   <https://www.thespruceeats.com/chickpea-tuna-salad-recipe-4844510>\n*   Based on: <https://www.forksoverknives.com/recipes/vegan-burgers-wraps/vegan-no-tuna-salad-sandwich/#gs.7zgpa1>\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
    "_dev": {
      "nutritionEntries": []
    }
  },
  "yieldData": null,
  "measurementData": null,
  "ingredientTree": {
    "ingredients": [],
    "eats": [],
    "flattenedIngredients": [],
    "flattenedEats": []
  },
  "usedIn": []
}