What really made this dish for me were the sweet pickles. They added a great taste and texture to the salad. Also, make sure to get enough Vegenaise to hold everything together but not so much it turns runny.
Ingredients
1 Cup of Dried Chickpeas, Soaked Overnight
3 Cups of Vegetable Broth
1 Small Onion, Chopped
3 Stalks of Celery, Chopped
Sweet Pickles, Chopped
1 Tablespoon of Mustard
3 Tablespoons of Vegenaise
Directions
Cook the chickpeas in 3 cups of vegetable broth for about 30 minutes; let cool and mash
Mix the onion, celery, pickles, mustard, and vegenaise with the chickpeas
Let chill in the refrigerator before serving
Note: Add some Daiya cheese to the sandwich, butter each side of the sandwich with Earth Balance, and cook in a pan for 2-3 minutes per side to make a chickpea salad melt.
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