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Since I have been blogging on No Sweat, I have shared some of my favorite recipes, a few of which I created myself.
However, I apparently never shared my practically famous chickpea salad recipe! My husband absolutely loves this dish, and he is definitely not vegan. I bring it to potlucks and parties, and it is always a hit.
It is perfect for summer: No heat is required and once it chills in the refrigerator, it is quite refreshing. Just like hummus, anything can be used to dip and scoop, but something sturdy would be great, as it isn’t as smooth as hummus. I prefer crackers or carrot chips.
Chickpea salad
Ingredients
- 1 can of chickpeas
- 2 tablespoons of Vegenaise
- 1 teaspoon of garlic powder
- 1 to 2 teaspoons of dill
- a pinch of pepper
Directions
- Open can of chickpeas, drain and rinse.
- Pour the beans into a sturdy, wide bowl. Using a potato masher, mash the chickpeas until the beans look like a thick, chunky paste.
- Add garlic and Vegenaise (I use the reduced fat variety.) Stir with a big spoon until everything is incorporated.
- Add dill (1 teaspoon for fresh, up to 2 for dried) and pepper. Stir.
- Chill in the refrigerator for up to an hour before serving.
Have a recipe to share? Email bfehlinger@ydr.com.
