Now that we've essentially settled into our apartment, and we're married, it's time to carve out some time for me. It's not like I don't have 894086 other things to do, but today is my day off and I decided to try out some recipes I've been looking up online. This post is my take on Vegan Chickpea Salad. I've seen so many different recipes online, so I took my inspiration from a few sources and added my own twist on it. Here's what you're going to need:
1 can of chickpeas (I used Nature's Promise Organic)
1 can of peas (I used Nature's Promise Organic No Salt Added)
1 cup of matchstick carrots
1/4 cup of Vegan Nayonaise
2 teaspoons of olive oil
8 teaspoons of sunflower seeds (I use non-salted and non-roasted)
Sea salt and fresh cracked pepper to taste
And some jams to get down to!
The first thing I did was put on some jams. You gotta have fun doing what you're doing. Today I chose to jam out to the Iowa album by Slipknot. A lot of people are surprised to see that I listen to Slipknot, but I've loved them since I was an angry teenage girl, and they'll always have a special place in my heart. I also love boybands, there's not an *NSYNC song I don't know the words to. I also love 80's music, The Nightmare Before Christmas soundtrack, The Rocky Horror Picture Show soundtrack, various hardcore and metal bands, and whatever else I'm feeling. I'm all over the place. But at the end of the day, be yourself and love what you love and have no shame about it! That's how I live my life!
After you got your jams going, you want to drain and rinse your chickpeas. After that, you want to get out a medium sized bowl and mash them. You want to make sure the bowl is a good size because this bowl is where you're going to mix all your ingredients in for your chickpea salad. I used a fork to mash my chickpeas, but if you have a masher or really any other item than a fork to mash them, you're gonna want to use it. Mashing chickpeas is so tedious, and using a fork takes SO much work. I got a work out lol. I left mine a little chunky to add some texture to the salad. Let me apologize in advance for the horrible lighting of my pictures. My kitchen has crappy lighting, and it's raining and dark out today, so lighting wasn't my friend. I did my best with what I could!
After I got my chickpeas all mashed, I added my Nayonaise first, and combined that in. Then, I added in my carrots. I used a lot of carrots because I love carrots. Then, I added my sunflower seeds. You can add more or less than I used. I thought 8 teaspoons was a good balance to give me enough crunch but not have an entire mouthful of sunflower seeds each bite. You can add pumpkin seeds instead or in unison with the sunflower seeds. I was going to use pumpkin seeds because I love them, but I thought they might be a little bit too big for this salad considering how big the carrots were. I might try them next time anyway. Combine all the ingredients together.
I decided last minute to add some olive oil as well to the mix. Olive oil is so good for you in so many ways, plus I didn't want to add any more Nayonaise but I thought it was a little dry with the amount that I used. The olive oil added just enough moisture, so I'm glad I went with that. I used about 2 teaspoons, maybe a little more. Next, I added my salt and pepper. I have the grinders. I would say I used about 8 grinds of salt, and about 20 grinds of pepper. I love salt and pepper. I'm a simple girl with simple tastes. You can feel free to add any other seasonings you like. I think dill would be a good one to try.
Once you're happy with your seasonings and everything is mixed together, the last thing you want to add is your peas. Because peas are so soft and mushy, I wanted to add them last so I could just fold them in without smashing them. I drained and rinsed my peas. I added about 10 teaspoons of peas. I didn't want too much but I wanted enough to add some color. Peas are a good source of fiber, and they have so many vitamins.
And that's all she wrote! Seriously, this chickpea salad is so insanely easy to make and is so delicious! Honestly, the hardest and most time consuming part is mashing the chickpeas. You could have this on a sandwich, you can wrap it in romaine hearts, over a bead of leafy greens, as a dip, or just chow down with a spoon. Store it in an airtight container in the fridge and enjoy! I stored my leftover peas in the fridge, ironically in my Give Peas A Chance container, and will have those for dinner tonight.
Seriously, chickpea salad is one of those things you can make your own. And you can add the kitchen sink in there and it'll still taste good. I was going to add green pepper in mine, but my pepper was a little worse for wear, so I didn't. If you guys make this, please let me know what you added or changed! I would really love to see your take on this! Enjoy!