I'm having an unexpected whirlwind romance with Evergreen Kitchen's Chickpea Salad this week and feel compelled to share the recipe right away. It has the heft of a chunky mayo-based salad, but obviously much lighter (nutritionally), meat-free, and satisfyingly delicious. I've eaten the stuff two lunches in a row and have yet to leave leftovers behind. Bonus: The recipe comes together in under ten minutes, provided you have a can of chickpeas at the ready.
My tweaks:
- Skip the (gross) parsley.
- Chives instead of green onion.
- Dried dill instead of fresh. (Not ideal but gets the job done.)
Rather than making a sandwich, I went tartine-style using matzoh. (Fairly certain the salad is Passover-friendly!) I broke the "bread" into large pieces, spread a thin layer of mayo on each, then thickly loaded the chickpea mix on top.
A-FREAKEN-MAZING. Let me know if you try it :)
Image credit: Evergreen Kitchen
This sounds amazing!! 🤩
ReplyDeleteIt really is! Let me know if you make some :)
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