💾 Archived View for tilde.town › ~nihilazo › chickpea-salad.gmi captured on 2021-12-03 at 14:04:38. Gemini links have been rewritten to link to archived content
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Tags:recipe,lunch
1. Cook 125 g (3/4 cup) of dried chickpeas (see instructions), or use 1 can (15oz). Mash chickpeas down with a fork.
2. Mix the mashed chickpeas with 60 g (3-4 tbsp) of venagaise, 15 g (1 tsp) bull kelp powder, 2 chopped pickles and 1.25 g (1/4 tsp) of cayenne pepper powder.
3. Season with salt and black pepper and serve over toasted bread with tomatoes, salad etc.
From me: I didn't have any seaweed of any kind, or any pickles, but this was still good! Certainly going to be a base for many sandwiches in the future.
From Grimgrains:
Adding a bay leaf, a bit of onion or a clove or two of garlic to the cooking water add a subtle seasoning to the chickpeas and boost flavor. If you don't have access to bull kelp powder, you can use 5 ml capers or dulse flakes. These needs to be added to create a briny no-tuna taste.
Grimgrains - Chickpea Salad Sandwich
Grimgrains also has a recipe for homemade veganaise, although I used a store-bought one.