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.