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Topic: Mashed Chickpea Salad Sandwich (Recipe)  (Read 5334 times)
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hipslikecinderella
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« on: July 20, 2009 11:57:44 AM »

I made this Mashed Chickpea Salad this weekend.  I was looking through Vegan with a Vengeance and ended up with my own version of Isa's fake-tuna salad.



Mashed Chickpea Salad

Ingredients:

    * 2 15 oz. cans of chickpeas, drained
    * 4 tablespoons of vegan mayonnaise (I use Nasoya.)
    * 1/4 cup onion, finely chopped
    * 1 stalk of celery, diced
    * 1 apple, diced
    * 1/2 teaspoon salt
    * 2 tablespoons apple cider vinegar
    * Ground black pepper
    * Bread Smiley
    * Sandwich garnishes like lettuce and tomato.

Directions:
1. Mash chickpeas until no beans remain.
2. Add apple cider vinegar, salt, and vegan mayonnaise. Add remaining ingredients.
3. Season with black pepper.
4. Chill in refrigerator for at least an hour. Serve on bread and eat!

I actually made the the rosemary focaccia, pictured, as well.  Very easy to make, too!

I left this in my fridge overnight, and the flavors remind me of the tuna I ate when I was little.
« Last Edit: December 21, 2011 08:20:29 PM by hipslikecinderella » THIS ROCKS   Logged

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« Reply #1 on: July 20, 2009 12:11:52 PM »

That look so yummy!  Great work!  Smiley
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« Reply #2 on: July 20, 2009 12:28:59 PM »

Mmm, this sounds great. I'm definitely putting it on my "to make" list.
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« Reply #3 on: July 21, 2009 06:05:49 PM »

I do like that recipe. Chickpeas are amazing smashed like this. Now I want chickpea sandwiches! I recommend a lil bit of soy sauce in there for a more tuna-y flavor.
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« Reply #4 on: July 22, 2009 06:12:18 PM »

thanks i always wanted other recipes for chickpeas...
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hipslikecinderella
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« Reply #5 on: July 23, 2009 07:15:26 PM »

Thanks for the comments, everyone!

Ooh, I'll have to try that tip of adding a bit of soy sauce the next time I make it.  I'll definitely eliminate the salt if I add soy sauce to it, though!  Or maybe some Bragg's... Cheesy
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kniterdone
« Reply #6 on: July 26, 2009 07:24:58 PM »

I add chopped seaweed to mine.  (one sheet of nori for sushi will flavor a can of chickpeas.)  My kids love it.
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« Reply #7 on: July 27, 2009 08:55:34 AM »

Definately on the removal of salt Smiley I like chickpeas mashed with some garlic, mayo and soy sauce on top of cucumbers and avocado. Mashed, the flavor is great. Mixed with nutty flavors like pita bread or whole grain breads they are especially tasty.
Am I the only person who cannot stomach Braggs? I know it's good for me, I just can't use it.

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hipslikecinderella
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« Reply #8 on: August 01, 2009 08:24:32 PM »

Definately on the removal of salt Smiley I like chickpeas mashed with some garlic, mayo and soy sauce on top of cucumbers and avocado. Mashed, the flavor is great. Mixed with nutty flavors like pita bread or whole grain breads they are especially tasty.
Am I the only person who cannot stomach Braggs? I know it's good for me, I just can't use it.



Funny you should ask that because I used some Bragg's in a recipe this week, and I actually liked how it taste cooked.  However, when used as a condiment, bleeeeurch.  The more I thought about Bragg's, the more I thought it tasted like nutritious dirt. D:  (Soy sauce tastes so much better to me!)
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GreenDuck
« Reply #9 on: August 26, 2009 06:20:49 AM »

I just made some of this- it's in the fridge right now! Had been looking for a recipe, so thanks.

Does anyone know if it would freeze well?
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