This is one of my favourite recipes for summer and after-work food – easy, quick, healthy and yummy. After reading this, I had to create my own chickpea dish and try out different styles: as a salad (light dinner!), on a sandwich (fake Tuna style!) and as a filling for lettuce wedges (crispy fingerfood!). The nori algae gives it some sea-ish flavour, the fresh veggies make it light and healthy, the soy-yoghurt does the creaminess.
For one bowl (serves 1 as a salad or lettuce topping, or enough for about 5 slices of bread)
- 1 can of pre-cooked chickpeas (around 300 g without the water)
- half a cup of chopped cucumber
- half a carrot, chopped
- 1 spring onion, chopped
- 2-3 tablespoons soy-yoghurt
- 1 sheet nori algae, ground or finely chopped
- 1 tsp mustard (I prefer the grainy kind)
- lemon juice to taste
- salt and pepper to taste
Drain and rinse the chickpeas, mash them up with a fork so that they are roughly chopped. Cut up your veggies. Put everything in a bowl and add some soy-yoghurt, the mustard and the rest of the spices. Season with lemon juice and add one sheet of nori to taste by grounding it or chopping it into fine flakes. The nori helps with the sea-ish (if not fish-like) flavour, but you can leave it out if you wanna avoid that.
Enjoy on a toasted sandwich with fresh vegetables, use as a finger food with lettuce leaves or eat it on its own as a salad. Enjoy!
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