I made this version of my Chick(en)pea Salad Nests for my client JB. It is a simple recipe, yet so delicious. I made some modifications to the original recipe to suit the needs of the client.
- 1 1/2 c chickpeas, cooked or canned (drained, rinsed)
- 1/4 tsp onion powder
- 1/4 tsp dry mustard
- 1 tsp JB All-Purpose Blend
- 2 – 3 tbsp dried cranberries
- Macadamia Sour Cream, as needed for desired creaminess
- Himalayan salt, to taste
Combine: chickpeas, onion powder, JB’s All-Purpose Blend and dried cranberries to a food processor. Pulse ingredients to desired consistency. transfer to a sealable container and add the Macadamia Sour Cream to desired creaminess. Chill in refrigerator for at least 30 minutes.
Serve. Eat. Enjoy.
I made this Macadamia Sour Cream for a client that can not eat cashews. It is very similar to the Cashew Sour Cream that I make with a few adjustments to meet the needs of my client. I used this version to make a Chickpea Salad Spread, which is an adaptation of my Chick(en)pea Salad Nests. Even with the changes, this Macadamia Sour Cream is pretty tasty.
- 1 c macadamia nuts, raw, soaked
- 1/4 tsp Himalayan salt
- 1/2 – 3/4 c water, or as needed
- 2 1/2 tbsp lemon juice
Combine all the ingredients into a high-speed blender and blend until it is smooth and creamy. You may need to scrape the sides down and add additional water as needed.
Store in a sealable container in the refrigerator.
Recently I have read a few Chickpea Salad recipes. They were mostly mock tuna salad recipes. To be honest tuna salad was never my favorite, but chicken salad that is a whole different story. I have to admit I was a little intrigued. How can you get the same flavor and mouth feel with chickpeas??? I was on a quest…
I have to admit I am doing a happy dance right now because I did it. I am really amazed at how this Chickpea Salad turned out, and on the first try. This will be a weekly staple in my house from now on. It actually took less time (10 minutes max.) to make then when I made chicken salad. I love WFPB eating.
- 1 can of chick peas/garbanzo beans, drained (reserve liquid – aquafaba), rinsed
- 2/3 c vegan mayo, divided, more for creamier texture
- 1/2 c dried cranberries, divided
- 1 tsp all-purpose seasoning
- 1 tbsp onion, dried, minced
- 1 tsp spicy brown mustard
- 1/8 tsp turmeric
- 1/4 c celery, diced
- 1 head of iceberg lettuce, broken into little nests
In a food processor combine: half the chick peas, half the vegan mayo, half the dried cranberries, all-purpose seasoning, dried onion, mustard and turmeric. Pulse about 5 times to combine the ingredients, yet it is still chunky.
Add remaining chickpeas and pulse about 3 times. Check for desired consistency. Transfer mixture to a sealable container. Mix in remaining ingredients and stir well. Taste for seasoning. Chill for at least 30 minutes.
Serve. Eat. Enjoy.
Note: Why save the aquafaba? It is great for baking. I made some blueberry muffins with this and it is amazing. It adds an incredible lightness, height and doming to your muffins. Check out the recipe on my blog. I promise you will not be disappointed.
Note 2: I used turmeric in this recipe, it gives you that hint of a curry flavor. To be honest I usually make my chicken salad, now, chick pea salad without. Both are delicious.