Sunday, April 11, 2010

Chickpea 'Egg' Salad (Vegan!)

It's been a long time since I have had egg salad made from real eggs, but from what I remember, I like this one better! It's quick and easy, crunchy and flavorful and can easily be eaten by itself, on top of a salad or in between bread or pita.

2 cans chickpeas (or garbanzo beans, whatever you want to call them) drained
1/2 to 3/4 cup diced celery
1/2 to 3/4 cup diced carrot
1/2 to 3/4 cup diced sweet onion
(quick tip... if you're in a hurry, you can buy the mirepoix mix at Trader Joe's and call it good with the veg!)
1/4 to 1/2 cup veganaise (add or remove depending on how 'moist' you like it. I like it dry so I don't use very much)
1 1/2 tsp cumin
1/2 tsp coriander
1/2 tsp salt (change as desired)
2 tsp pepper (change as desired)

Put your drained chickpeas in a wide bowl and mash them with a potato masher. I don't pulverize them because I like a little texture.

Dice your veg and add to the chickpea mash.

Mix the veganaise into your mix, along with the cumin, coriander, salt and pepper. Give it a good mix.

At this point, taste it and add more cumin, coriander, salt and/or pepper as desired.

If all by it's lonesome: add a little fresh parsley for color
If on a salad: toss some spinach leaves in a little balsamic vinegar. Put the chickpea mix neatly on top and enjoy!
If in a pita or on bread: add some sprouts and/or tomato!



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