Sunday, November 10, 2013

Dani's Almond Currant Chickpea Salad

Another chickpea salad recipe? I know, I know....I have posted several different chickpea salad recipes in the past.  But it is just so good; truly my go-to sandwich.



So, at the risk of being redundant I thought this was worth publishing as it was awesomely delicious and a bit different from most of the chickpea salad recipes I have seen out there.

I call this Dani's Chickpea salad because she recently posted about having made an awesome version using walnuts and cranberries. I never thought about nuts and fruit in my chickpea concoctions before but wow, that sounded good!



I set out to make it and lo and behold I had no cranberries and no walnuts.  Hmm... currants and almonds? Had those.  I figured it would work just fine and so I set out to make and eat this awesome sandwich.

Though mine ended up a bit different than Dani's; aside from the obvious lack of cranberries and walnuts I used some other veggies in there as well.  Her's served as my inspiration and so I think it only fair to attach her name to the recipe.

Thanks Dani, awesome stuff!

Dani's Chickpea Salad

1 1/2 cups chickpeas (if using canned drain and rinse)
1/2 small red onion, minced
1 small carrot, peeled and chopped fine
1 stalk celery, chopped
1/2 cup slivered almonds, rough chopped
1/4 cup dried currants
1/4 cup chopped parsley
1-2 tbsp vegan mayo
Salt and pepper to taste

Mash the chickpeas using a potato masher or fork (I find waffle head potato masher works best). Add the onion, celery, carrot, almonds, currants, parsley, salt, pepper and mayo.  Stir to incorporate.

Serve on your favorite bread or over a bed of greens.

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