[Food] Chickpea Salad
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I got the idea to use chickpeas to replace tuna and chicken in salads
from a nice little whole foods cafe in town. Here's my version. I
was absolutely surprised at how marvelous it was! I try to use
organic ingredience whenever I can, not only to add flavor but to
keep it nutrient dense and pesticide free. (yes, there is a brand of
organic Mayo!)
1 can chickpeas
1 palm full of finely diced celery
1/2 finely diced sweet apple
1 Teaspoon - Deliciously Dill (from Spice Hunter www.spicehunter.com)
or mix the ingredience yourself: onion, dill, lemon peel, ginger,
garlic, chives.
1/4 fresh lemon or 1 whole lime - juiced.
1 palm full of finely diced cilantro
2 tablespoons of mayo to lightly moisten.
Rinse chickpeas under water to get rid of the stuff that causes gas.
Mash in a bowl with a potato masher until the consistancy of canned
tuna or chicken after its been seperated with a fork. Add the rest
of the ingredience and stir. Shred a handfull of romaine or other
high nutrient lettuce for each serving and place it on each plate.
Scoop up the chickpea mixture into a 2/3 cup measurer and place on
top of the lettuce.
In the mean time, shred a little sharp cheddar on sprouted grain
pitas cut in half and melt.
Put the pitas on the plate with the Chickpea salad. Serve with half
a 1/2 if a pealed orange per serving and iced black tea lightly
sweetened with organic peach juice.
