This chickpea salad could not be easier to make; it requires 5 minutes of your time, tops – and it’s loaded with protein and healthy fats. I used to really enjoy making egg salad and tuna fish sandwiches, so when I concocted this guy up, I was pretty stoked : )
Unlike other dishes I make that require soaking, roasting then pureeing, etc, this salad is perfect for when you’re in a pinch – and it only needs just a few ingredients for it to work (I added a couple of extras since I had them on hand, like celery and onion).
The texture is just that of egg salad, but without the added hormones and animal mistreatment. It could also be used as a dip, because who doesn’t love to submerge veggie sticks, pretzels, and pita bread into creaminess heaven?
- 1 cup chickpeas
- 1 1/2 Tbs vegan mayo (I prefer vegenaise)
- 1 Tbsp onion powder
- 1 tsp curry powder
- Splash of pickle juice (optional)
- salt & pepper to taste
- In a medium size bowl, mash the chickpeas with a fork.
- Add in all other ingredients and mix. Couldn’t be easier, right?! (Scroll down for Mom’s Roasted Rosemary Potato Recipe.)
My mom is an amazing cook, and she’s been making these potatoes for as long as I can remember. My sister and I are going to visit her this weekend and I can’t wait – the last time I saw her was at the end of December.
Mom’s Roasted Rosemary Potatoes
- 5 yukon gold or russet potatoes
- 1 yellow onion
- 1/4 cup extra virgin olive oil
- 1 tsp dried rosemary
- 1/4 tsp salt
- freshly ground pepper, to taste
- Preheat the oven to 400 degrees F.
- Scrub the potatoes and cut them into sixteenths or twentieths, depending on the size of the potato. (See above picture.) Put in a large pan.
- Cut the onion into eighths and add to the pan.
- Drizzle 1/4 cup olive oil on top, and then add the rosemary and salt. Mix together with your hands.
- Cook for 50-55 minutes and then turn the broiler on high for 2-3 minutes to get extra crispy. I like to dip them in spicy mustard – enjoy!