Skip to main content

Jill's Delish Tangy Chick Pea Salad Recipe (Gluten-Free, Low Fat Vegan)

My friend Jill McKeever has a fantastic recipe for Tangy Chick Pea (Garbanzo Bean) Salad on her site at Simple Daily Recipes. My husband and I are eating Low Fat Vegan and trying to implement Dr. John McDougall's "Starch Solution" as well. I'm reading that book at present and am finding so many exciting facts that I didn't know-- such as you can eat tons of starches (potatoes, rice, corn, beans, quinoa, etc.) without gaining any weight IF you delete the fats and oils and too many processed foods from your recipe. Finding tasty recipes is key to keeping us "in" until we are over the period of fats withdrawal (whenever that happens!)
A delicious tangy chick pea salad open sandwich, thanks to the salad recipe from Jill McKeever at Simple Daily Recipes
Jill has made a great vid tutorial about the recipe that she gave me permission to use on here.  She will give you her recipe and I include my adapted recipe underneath it.  I have to say that this salad is every bit as much a hit in our house (there are only two of us who have sampled it so far) as it is in Jill's.  Just as she says, it is the kind of recipe that you can eat repeatedly and just enjoy it every time.  It actually reminds me of a cross between potato salad and egg salad in its flavour bursts and mouth appeal.  My husband is of German descent, so the combo of potato salad on an open face sandwich is irresistable.


My adaptation of Jill's Tangy Chickpea Salad:

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

My Method:
  1. Mix together the Tahini and Lemon Juice, set aside
  2. 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).
  3. Dump contents of the food processor into a large bowl.  Work in the chopped onions and celery.  
  4. 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!



Comments

Popular posts from this blog

Colcannon (Irish Mashed Potatoes) and 3 Ethnic Take-Offs

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. You will also find 3 other Colcannon-type recipes-- take-offs of cultural classics with potatoes and greens from Mexico, Zambian and Ukrainian are sure to delight you as well when you want to try something a little different. These are all delicious, healthy comfort foods! I am vegan, so all of the recipes are vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 3 T.   (30 mg)  Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded ...

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC.  We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar.   Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips.  They are also a great base for a roast carrot soup.  When you roast veggies, you get extra delicious flavour.  You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe, PAN-FRY CARROTS (Roast Carrot Sticks) <more properly ...

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can,  this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! *  .  This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them.  Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T.      Olive Oil or Vegetable Broth 1/2       Onion , minced 3 cloves Garlic 1 tsp.     Marjoram 1 tsp.     Thyme 1/2 ts...