randomstring

Lear / Ritter family wiki

User Tools

Site Tools


recipes:side_dish:chickpeas_with_sambal_olek

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

recipes/side_dish/chickpeas_with_sambal_olek.txt · Last modified: 2017/12/19 19:43 by admin

Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki