Recipe: Chickpea of the Sea Salad

Yes, I know, there seem to be a million chickpea salad recipes out there, and all of them with more or less the same ingredients. So what sets mine apart? It comes together in about 5 minutes and most of it takes place in your food processor.

This salad is great on two slices of bread. It’s also good served on sliced tomato with crackers on the side.

For this recipe, I typically eyeball most of my ingredients rather than measure out everything, but for purposes of sharing, I tried to estimate how much I use. But the great thing about this recipe is that you can play around with the ingredients to suit your taste without really screwing it up.

Chickpea of the Sea Salad

Serves 6

Ingredients:

2 15 oz. cans of chickpeas, drained and rinsed
4 stalks of celery, cut into quarters
1/2 medium-size red onion, cut into quarters
1/3 cup pickle relish
1 tbsp mustard (any kind will do)
1 tbsp apple cider vinegar
1 cup Vegenaise
1 tbsp dulse flakes or nori that is finely chopped
2 tsp dill
1 tsp celery salt
Salt and pepper to taste

Directions:

Throw chickpeas into your food processor and pulse until finely chopped. You don’t want them mashed or turned into a paste, just finely chopped. Remove from food processor and place into a large mixing bowl. Add celery and onion to food processor and pulse until finely chopped. Transfer to the same mixing bowl and toss with the chickpeas.

Throw in the rest of the ingredients and mix. If it’s too dry, add a bit more Vegenaise. Taste for seasoning. It can be served right away, but, as always, it’s better the next day so that the flavors come together.

Enjoy!

New Cookbook: Appetite for Reduction

I don’t know about you, but I ate way too much food over the Thanksgiving holiday. It was all delicious, but I’m feeling the need to detox a bit when it comes to my diet. Over the weekend, I picked up Isa Chandra Moskowitz’s newest book, Appetite for Reduction, at my local bookstore. I’m really excited about it because it doesn’t feel at all like a diet book. It contains “nutritionally balanced” recipes that don’t contain any fake anything, and, from what I’ve read so far, look very easy to make. My eyes quickly went to the Chickpea Picatta and Caulipots, the Goddess Nicoise salad, Ceci-Roasted Red Pepper Soup, and the Spinach Lasagna with Roasted Cauliflower Ricotta and Spinach, which I think I’m going to make for my family’s Christmas Eve dinner.

I’m planning on making the picatta this weekend, which brings me to another subject: this here blog. Since leaving the freelance world and going back to a 9 to 5, my food blogging, as you can see, has fallen by the wayside. I’ve been cooking, but by the time I get home, it’s dark outside, which means that I don’t have any natural light to take pictures. And with me not being a decent photographer, I don’t really know how to make up for the bad lighting. So, until I chalk up the money for photography lessons, I’m going to do my food blogging on the weekend when I’m home during the day to take pictures. Through the week, I intend on writing vegan food-related posts (like this one) that don’t involve cooking and taking pictures.

At least that’s my plan.