Disclaimer: I don’t claim to be a food photographer. Or any sort of photographer, for that matter. Obviously. Just look at my pathetic attempt. (You’d think food would be the easiest subject because it doesn’t move?!)
While on the hunt for a chicken-less chicken salad (or “tuna” salad, as most people make) I came across this one in my new Sprouted Kitchen whole foods cookbook. It calls for canned tuna, but says in the margins you can substitute canned chickpeas. And just like that, it was magically vegan and plant-based!
I served it two weeks ago with our 100% whole wheat pita bread, but I like it with day-old toasted baguette just the same.
Beach Day Chickpea SaladLightly adapted from Sprouted Kitchen 2 Servings (2 cups total)
1 15-oz can chickpeas/garbanzo beans, drained
1/4 cup raisins
2 stalks celery
1 T. dried parsley (or 2 Tb. fresh parsley, minced)*
2 T. whole-grain mustard
2 T. lemon juice
2 T. olive oil
sea salt and freshly ground pepper
Soak raisins in water for five minutes to soften them up.
In a mini food processor, pulse the chickpeas a few times, until they are nice and mashed, but not pureed. Transfer chickpeas to a bowl. Break celery up into 3″ pieces, and pulse those in the food processor until they resemble small chunks, or alternatively dice celery by hand. Add to bowl.
Add raisins, celery, and parsley. Add mustard, lemon juice, olive oil, and season with salt and pepper to taste.
Refrigerate for a few hours to marinate the flavors together, or eat immediately with sturdy crackers, pitas, or baguette.