I've made this chickpea salad (from Anglea Liddon's Oh She Glows cookbook) but this time I doubled the recipe only to find my estimations were off- I added too much dill, mustard and pickle so as a result these flavours overpowered the chickpeas. I was about to abandon my dish, but then remembered I had some chickpeas in the freezer, so I defrosted them, whirred them up in the food processor, and carefully began adding the original mixture to them until the proportions for taste came together.
Rather than having each guest make their own wrap (while balancing everything else on their plate!) I put them together in appetizer sized portions, easy to eat alongside everything else. For dessert, I'm also bringing the raw caramel bars I posted earlier.
Hopefully it will be a nice evening so we can have a picnic outside!
Link for this recipe is below.
 |
| Using a potato masher to give chickpeas a salad texture. |
 |
| Watch your proportions! The dill, mustard, green onion, pickle are all strong ingredients. |
 |
| This salad is also nice as an open face sandwich on some homemade spelt bread! |
 |
| Pleased with the result. I hope they like them too.! |
Link to the recipe:
Yes they did love them. You are such an inspiration and I really like the photos for the vegan challenged like me!
ReplyDelete