No-Tuna Chickpea Salad
Another fun way to incorporate chickpeas - one of the most nutritious plant-based foods - into your daily diet. The taste is slightly similar to tuna salad.
Equipment
- Pressure Cooker optional
- Food Processor optional
Ingredients
- 400 g cooked chickpeas without salt
- 5 tablespoons cooking water from chickpeas
- 1 tablespoon tahini
- 2 teaspoons mustard
- 1 teaspoon salt if the cooked chickpeas are already salty, then use less
- a pinch of pepper to taste
- ½ teaspoon dill
- ¼ red onion
- 4 pickles
optional:
- ½ teaspoon capers
- ½ sheet of nori finely torn or ground in a coffee grinder
Instructions
- Soak the chickpeas overnight, drain them in the morning, rinse them, and cook until tender. In a Pressure Cooker it will take 25 minutes, in a regular pot at least an hour. Approximately 200-250g of dried chickpeas will yield 400g of cooked chickpeas.
- Mash the chickpeas with a fork, and add salt, pepper, cooking water, mustard, and tahini.
- Add finely chopped onion, pickles, and dill. If you have a food processor, you may just add all ingredients and pulse until you get the desired consistency.
- Optionally, add chopped capers and ground nori.
Tips and Info
Serve over whole-grain bread, steamed potatoes, or use it as a dip.