Looking for a great summer salad to enjoy? Look no further – it’s right here 😉
It has been quite hot here and the thought of eating things that require an oven are becoming less and less appealing. I have also been trying to come up with some quick & easy lunch ideas. I made a large batch of this and it lasted for lunches for 4 days, which was nice.
It has a secret ingredient! Black salt.
It’s optional, of course. However, it really does end that sulfur like “egg” flavour to things to reminisce about those egg salad days (which funnily enough I actually never had). It can be tough to track down and sometimes a wee bit pricy, but a little goes a long way and it lasts quite awhile. It lends a wonderful flavour to tofu scrambles too.
Smashed Chickpea Salad (makes 3 large portions or 4 smaller ones)
1 can of chickpeas, drained & rinsed
2 stalks of celery, finely chopped
1 red pepper, finely chopped
1/4 of peas (I found fresh ones at the market, but frozen works)
2 tbsp of vegan mayonnaise
2 tbsp of nutritional yeast
1/2 tsp each of dried dill, turmeric, paprika & black (or regular) salt
Place your chickpeas in a bowl and mash up with a potato masher or large fork. Combine the mayo, nutritional yeast and spices and stir until combined. Add the prepared dressing along with the celery, pepper and peas and combine with the chickpeas. Stir until well combined. I enjoy mine with gluten free crackers.
What are you no cook recipes right now?