Chickpeas are my Swiss Army Legume.
Steep them in spiced tomato sauce for channa masala. Mash them up with Vegenaise and whatever you fancy for a Chickpea Salad sandwich or wrap. Roast them for a crispy snack. Bake them into burgers. Grind them smooth to make hummus. (I made a wonderfully spicy southwestern-style hummus last week that I’ll post very soon. It disappeared before I could take a pic.)
I could go on, but… Chickpea Salad. This is a new family favorite. My son asked for this wrap in his lunch today, with the hot cherry peppers and everything. He’s six, and he has always liked spicy foods.
I don’t follow a recipe for this salad, but I’ll try to give some general guidelines. The result is something like tuna salad. I love to serve it with hot cherry peppers because it reminds me of the Jimmy John’s Totally Tuna sandwiches I used to order, “with pep”. It disappears instantly.
Today’s lunch: Chickpea Salad Wrap with Hot Cherry Peppers, and Arugula and Grape Salad with sesame seeds and sweet onion dressing.
- One 32-ounce can of chickpeas, drained
- 4 tbsp Vegenaise
- 4-5 slices white onion, finely diced (about 1/4 cup)
- 1/4 cup sweet pickle relish
- 1/2 tsp Old Bay Seasoning
- 1/4 tsp garlic powder
- a few twists of black pepper
Coarsely mash chickpeas in a bowl. Add remaining ingredients and stir until combined. Serve on bread, in a wrap with baby arugula and hot cherry peppers (as shown above), or on crackers.
Edit: Makes about 5 large-sized wraps with Mission Spinach Herb tortillas.