Tuesday, August 20, 2013

2-on-Tuesday: Chickpea Salad with "Vegannaise"

Don't let the title weird you out! If you like potato salad, you'll probably like this protein-packed, low-fat version using chickpeas (a.k.a. garbanzos). 

After tasting a very similar side dish at my fave vegetarian restaurant, The Wild Cow, in Eastland of Nashville, I thought, "I can make this!" And, was the first recipe since starting my journey in mostly plant-based nutrition in which I felt comfortable replicating simply from tasting it. Ask me to do that with fat-foods and I have nooo problem whipping up fatty sauces from memory. But, feeling comfortable creating plant-based alternative dishes comparable to my old recipes is like learning a new language for me.

The "vegannaise" is really a plant-based mayonnaise recipe from Forks Over Knives.

Chickpea Salad

1 can Chickpeas, rinsed & drained
Celery, finely chopped (amount is to YOUR taste)
Red Onion, finely chopped (again, amount added is to YOUR taste)
Dill Weed, fresh (a little goes a long way)
opt: carrot, finely chopped or shaved
opt: Siracha or red pepper flakes
  • Combine chickpeas and veggies in a bowl.
  • Stir-in a large spoonful of vegannaise. The amount YOU add is your preference. 
  • Add slightly chopped fresh dill weed. Start with a little and adding more to your liking.

(pg 28 of Forks Over Knives cookbook)

One 12-ounce package extra-firm silken Tofu, drained
1 teaspoon Dry Mustard (NOT sandwich mustard. Find on the spice aisle.)
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt, or to taste
2-3 tablespoons Red Wine Vinegar
  • Combine all ingredients in food processor.
  • Puree until smooth and creamy.
Hope you enjoy! How would YOU change it up?

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