I was watching Simply Ming (the cooking show) on Wisconsin Public Television — I guess it was a show from last season — and he was putting a mix of dijon, mayo and sambal onto all kinds of (not-vegan) stuff. When he plopped it into a bowl of crab meat, I immediately imagined a bowl of spicy-tangy chickpeas and veggies instead. I admit that I stole the condiment idea from Ming, but added a bit of agavé nectar to it to compensate for the sweetness that the crab would have added. I think I will also use some of the leftover sauce to prepare tempeh this week.

Sambal is a mix of red chillies. You can find it at Asian groceries or sometimes in the international food section of regular supermarkets.

• 3 tablespoons dijon mustard
• 4 tablespoons vegan mayonnaise
• juice of one lime
• 1 tablespoon sambal
• 1/2 to 1 teaspoon agavé nectar
• 2 cans chickpeas (no salt added preferred) or 2-1/2 to 3 cups home-cooked, rinsed and drained well
• 1 cup finely shredded carrot
• 1/2 cup chopped green onion
• 1/2 cup chopped celery
• 1/4 cup raisins or dried cranberries (optional)

1. To make the dressing, mix together the mustard, mayo, lime, sambal and agavé in a small bowl.
2. Mash or pulse the chickpeas in a food processor until they are roughly broken up.
3. Mix the chickpeas, onion, celery and carrot in a medium bowl.
4. Add about 5 tablespoons of the dressing to the salad and mix until combined

source: http://cookeasyvegan.blogspot.com/2008/12/another-chick-pea-salad-meme.html

tags: vegetarian, vegan, pareve