Thursday, May 8, 2014
Spicy Bonzo Salad (Vegan Chickpea Salad)
Think of the mashed garbanzo salad as the vegan equivalent of tuna salad. Once you try this, you might not ever go back to tuna again.
The only special tool handy for this recipe is a mini food processor. You can also use a standard sized processor or just mash the beans with a fork.
My new favorite way to serve salads is to make two salads in one. I like to make a mixed green salad and then top it with whatever special salad I am making. This way the flavors really stand out instead of having everything jumbled together. Plus, I think it is a more attractive presentation.
SPICY BONZO SALAD (AKA VEGAN CHICKPEA SALAD)
For the garbanzos:
1 can rinsed garbanzos, mashed or pulsed in food processor
1/2 cup finely chopped red onion
2-3 stalks celery, finely chopped
1 handful flat leaf parsley, minced (can sub cilantro or curly parsley)
2 Tablespoons vegan aioli (I like Wildwood Garlic Aioli or homemade is delicious too)
2 Tablespoons sriracha
For the mixed greens:
2-3 handfuls your preferred mixed greens
1 large carrot, shredded ( I used my Kuhn Rikon Julienne Peeler)
4-6 radishes, cut into thin rounds and then rounds cut into thin sticks
juice of 1 lemon
2 Tablespoons olive oil
Garnish ideas: more chopped parsley or radishes, olives, pickles.
Assemble the salad:
Combine garbanzo salad ingredients. Toss gently until everything is well coated. Taste and adjust seasoning if necessary. Like it really spicy? Add chopped, pickled jalapeno as well.
Toss greens with carrot and radish. Add olive oil, lemon juice, salt and pepper. Don't skimp on the olive oil. You don't want your dressing too acidic.
Plate greens and top with garbanzo salad. I like to use a measuring cup to make a structural presentation but you can just spoon it on top as well. Serves 2 as main, 4-6 as starter.