Recipe by duonyte
A cooking show called the Jazzy Vegetarian just started being broadcast in my area and this recipe caught my attention. This can be used as a main dish salad on a bed of greens or as a sandwich spread. Olives or pickles could be used instead of the capers. I thought it made a really tasty sandwich on whole wheat bread.
Top Review by Annacia
Photo may be seen here in Savor: www.annacia.com. Love this! I'm enjoying it as lunch in a bowl. I used fat free thick yogurt, used a large scallion and went with the capers but I do think that green olives would be excellent too. Very quick and easy to make. This is a win-win recipe on all fronts. Made for February Sun and Spice in the North African/Middle East forum.
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup minced celery, with tops
- 1 1⁄2 tablespoons chopped fresh parsley
- 1⁄8 teaspoon sea salt
- 1⁄8 teaspoon cayenne pepper
- 1 tablespoon capers, drained, rinsed and minced
- 1⁄2 cup chopped walnuts
- 3 -4 tablespoons vegan mayonnaise or 3 -4 tablespoons unsweetened vegan yogurt, plus more as needed
- chopped scallion
- thinly sliced radish
- other herbs (dill, mustard, curry are all possibilities) or spices (dill, mustard, curry are all possibilities)
Directions See How It's Made
- Put the chickpeas/garbanzo beans into a medium mixing bowl and mash them up using a potato masher. They should have some texture. (I used 2 cups of homecooked garbanzos, and found that a sturdy fork worked better).
- Add the celery, parsley, sea salt and cayenne and continue mashing to combine.
- Stir in the capers and walnuts. (I did not use walnuts, but used scallions and radishes, just to add more crunch).
- Stir in the vegan mayonnaise 1 tablespoon at a time until desired consistency is reached.
- Chill for 2 to 6 hours. Serve as a sandwich spread or serve on a bed of greens, as a main dish luncheon salad.