Vegan Chickee Salad
Upgrade your chickpea salad with this version using ackee mayonnaise for a filling vegan breakfast/lunch sandwich
Ingredients
- 1 can Chickpeas drained and rinsed;
- 4 tbps Water;
- 2 pinches of Baking Soda;
- 1/2 to 3/4 cup Ackee Mayo;
- Juice of 1/2 Lemon;
Add-ins:
- red bell peppers
- green onions
- serrano chili
- red onion
- finely shredded garlic
- cilantro;
- Salt & Pepper to taste
Instructions
- Place chickpeas, water and baking soda in a small saucepan over medium-low heat.
- Cover and let simmer till all the water evaporates**
- Keep a close eye as this happens relatively quickly.
- Put the chickpeas in a bowl and mash with a fork or potato masher, you can make it as smooth or as chunky as you like;
- Toss in your add-ins and squeeze the juice of half a lemon over the mixture;
- Mix well then add ackee mayo a little at a time until desired consistency is achieved;
- Enjoy!
Notes
Notes
**The baking soda helps to soften the chickpeas - I figured out that this was the trick one of my former coworkers used when making hummus, so simple, but really effective, he made really great hummus! At first I was hesitant about using baking soda in this manner as I was concerned about leaching nutrients. (I steam or roast vegetables over boiling them any day). To address this concern, I use as little water as possible so that I don't have to pour off any cooking liquid. (Please do your own research, I'm not a nutritionist or scientist - if you are not comfortable with doing this, feel free to use the chickpeas as they are, they will just be a bit more coarse in texture)