|A delicious tangy chick pea salad open sandwich, thanks to the salad recipe from Jill McKeever at Simple Daily Recipes|
Here is the video (look underneath for my recipe-- take notes for Jill's original of the recipe):
3-4 C. of Cooked Chickpeas (organic definitely work better/taste better to us)
2 T. Dijon Mustard
2 T. Bread and Butter Relish (check the labels for crap you don't want like fructose corn syrup)
6 drops Liquid Smoke (we have Hickory, Jill used Mesquite... whatever smoke should be tasty)
1/2 C. Yellow Onion, chopped fine (a fairly small onion-- best not to put leftover onion in fridge)*
1 T. Tahini (sesame seed butter)
1/2 Lemon, squeezed (and mixed together with Tahini)
4 Celery Sticks, fine chopped
1 1/2 T. Parsley, chopped
- Mix together the Tahini & Lemon Juice, set aside
- Mash Chickpeas in a large pan or bowl OR put chickpeas, dijon mustard, relish, the tahini/lemon mix, smoke, and parsley in the bowl of a food processor and process until just homogenous (same throughout).
- Dump contents of the food processor into a large bowl. Work in the chopped onions and celery.
- Put a lid on (or plastic wrap) and let sit in fridge for about an hour to let flavours kick each other around a bit.
*A sliced onion will "draw" toxins from the air and from deep inside the body-- why it makes such a great poultice. If you use a plastic baggie to store it in, it will draw toxins from the plastic, apparently. Put it into a glass bowl with a glass saucer to cover.
Try this tangy, lovely chick pea delight and see if your family doesn't take after it like Jill's and mine!
HERE and then clicking on this same image in the right sidebar. He will be interviewed by sparkling Lani Meulrath, the Plant-Based Fitness Expert. Great information and Great Giveaways during this teleseminar-- tell others about it too!