ABOUT THE RECIPE:
If you’re craving a terrific plant-based substitute for egg salad or chicken salad, search no further. The texture, taste and delicate flavors of this Carrot-Chickpea Sandwich Spread are both satisfying and hearty. It also makes a tasty appetizer spread served with flatbread or crackers, or scooped into Cute Little Tortilla Bowls (recipe below)
Makes 3 to 4 servings
INGREDIENTS:
1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons vegan mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon sea salt, plus more as needed
Several grinds freshly ground black pepper, plus more as needed
2/3 cup grated carrots
1 tablespoon capers, drained and rinsed (optional)
INSTRUCTIONS:
Put the chickpeas, mayonnaise, mustard, chili powder, and paprika in a medium-sized bowl and mash using a potato masher or large fork until combined, but still chunky. Stir in the sea salt and freshly ground pepper.
Fold in the grated carrots and optional capers. Season with more salt or pepper, to taste. Serve at room temperature, or cover, and refrigerate for 2 to 3 hours, and serve cold.
VARIATION: Carrot-Chickpea Spread in Cute Little Tortilla Bowls – (Makes 10 to 12 servings) For a festive appetizer-style presentation, line the bottom of 10 to 12 Cute Little Tortilla Bowls (recipe below) with finely chopped Napa cabbage or romaine lettuce. Top with a small scoop of the Carrot-Chickpea Spread and garnish with tiny carrot sticks and mini-red pepper slices. Arrange the little bowls on a pretty platter and serve.
CUTE LITTLE TORTILLA BOWLS
Makes 12 bowls
3, 10- to 11-inch whole wheat or whole-grain tortillas (see note)
Preheat the oven to 350 degrees F. Put 1 tortilla on a cutting board, and cut into 4 rounds using a 4- to 4 ½ -inch, round cookie cutter. Gently press and carefully fit each round into the inside of 1 jumbo cup in each of 2, six-cup jumbo muffin tins (twelve-cups in all). Repeat until all of the tortillas are cut and snuggly fit into a jumbo muffin cup.
Bake for 6 to 9 minutes, or until the tortilla bowls are almost firm, and slightly golden on the bottom and around the edges. Transfer the tortilla bowls to a wire rack, and let cool for at least 20 minutes, before filling and serving. Stored in a tightly covered container in the refrigerator, tortilla bowls will keep up to 4 days.
Chef’s Note: For a gluten-free option, use your favorite gluten-free tortilla, such as a brown rice tortilla.
Ingredients
Directions
ABOUT THE RECIPE:
If you’re craving a terrific plant-based substitute for egg salad or chicken salad, search no further. The texture, taste and delicate flavors of this Carrot-Chickpea Sandwich Spread are both satisfying and hearty. It also makes a tasty appetizer spread served with flatbread or crackers, or scooped into Cute Little Tortilla Bowls (recipe below)
Makes 3 to 4 servings
INGREDIENTS:
1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons vegan mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon sea salt, plus more as needed
Several grinds freshly ground black pepper, plus more as needed
2/3 cup grated carrots
1 tablespoon capers, drained and rinsed (optional)
INSTRUCTIONS:
Put the chickpeas, mayonnaise, mustard, chili powder, and paprika in a medium-sized bowl and mash using a potato masher or large fork until combined, but still chunky. Stir in the sea salt and freshly ground pepper.
Fold in the grated carrots and optional capers. Season with more salt or pepper, to taste. Serve at room temperature, or cover, and refrigerate for 2 to 3 hours, and serve cold.
VARIATION: Carrot-Chickpea Spread in Cute Little Tortilla Bowls – (Makes 10 to 12 servings) For a festive appetizer-style presentation, line the bottom of 10 to 12 Cute Little Tortilla Bowls (recipe below) with finely chopped Napa cabbage or romaine lettuce. Top with a small scoop of the Carrot-Chickpea Spread and garnish with tiny carrot sticks and mini-red pepper slices. Arrange the little bowls on a pretty platter and serve.
CUTE LITTLE TORTILLA BOWLS
Makes 12 bowls
3, 10- to 11-inch whole wheat or whole-grain tortillas (see note)
Preheat the oven to 350 degrees F. Put 1 tortilla on a cutting board, and cut into 4 rounds using a 4- to 4 ½ -inch, round cookie cutter. Gently press and carefully fit each round into the inside of 1 jumbo cup in each of 2, six-cup jumbo muffin tins (twelve-cups in all). Repeat until all of the tortillas are cut and snuggly fit into a jumbo muffin cup.
Bake for 6 to 9 minutes, or until the tortilla bowls are almost firm, and slightly golden on the bottom and around the edges. Transfer the tortilla bowls to a wire rack, and let cool for at least 20 minutes, before filling and serving. Stored in a tightly covered container in the refrigerator, tortilla bowls will keep up to 4 days.
Chef’s Note: For a gluten-free option, use your favorite gluten-free tortilla, such as a brown rice tortilla.