Monday, August 6, 2012

Vegan/ Vegetarian Chickpea Spread - Recipe Monday

Initially I wanted to post a sweet treat recipe and I really really wanted to bake. But it just too hot in Texas to turn on the oven. :( So instead I thought I share a great chickpea spread (that isn't hummus).
Before I jump into everything, let me give you a little bit of a back story. Our weekday dinners consist of homemade bread and spreads (onion and chive cream cheese (vegan or dairy), peanut butter and jelly, nutella (LOVE), cheese (vegan or dairy), and fake cold cuts) along with the occasional salad. Sometimes we go to Wholefoods and buy their mock chicken salad which is to die for both in taste and in price. The other day I found myself searching the web for a mock tuna salad because I used to love tuna salad. I found a couple of recipes, some more specific than others, most claiming to taste exactly like tuna salad, but all of them were attested superior taste and uber-deliciousness. So not following any one recipe but rather a combination from memory I  made a chickpea spread which was quite tasty. We made it two days in a row and finished it all in one sitting. It was NOM!

This is what you will need:
  • 1 can of chickpeas, drained
  • 2 tbsp of (vegan) mayo (I used veganese)
  • 1 pickle, finely diced (I used a dill pickle, but you can use whatever pickle you like)
  • some onion, finely diced (to taste, I used about 2tbsp)
  • 1/2 cup sweet corn OR a celery stalk, diced OR a small handful of sun-dried tomatoes OR all of the above together OR whatever additions you like in your tuna or chicken salad
  • a splash of soy sauce or Worcestershire sauce (if you are making it vegan, make sure that the Worcestershire Sauce is vegan)
  • salt and pepper to taste
In a food processor, process the chickpeas to your preferred consistency. Transfer to a bowl.
Stir in the mayo, diced pickle, onion, soy sauce/Worcestershire sauce and corn/celery/or what ever you choose to add. Stir until well combined. Season with salt and pepper to taste.

And you're done. It's that easy. Spread it on bread or crackers or use it for dipping your favorite veggies. I assume you can keep it in the fridge for a couple of days, but I haven't tested that yet, as I said we finished it in one sitting.


Make sure to give this one a try. I am sure to make this again soon :)

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