Chickpea “Chicken” or “Tuna” Salad (A Root Formula)
Total time:
10 mins
Yield: 1 quart
Description
Transform this mixture into tuna-flavored salad by adding 1 tablespoon dulse flakes (or finely chopped nori) to the chickpea mixture.You can also use dry chickpeas to make these salads. Simply soak 1 pound of dry chickpeas for 6 hours or overnight in 6 cups of water and 1 tablespoon of salt. Drain and then cook them in a medium size soup kettle in 6 cups of water and 1 teaspoon of salt until just tender, about 45 minutes. This will yield a scant 6 cups of beans, which is enough to make this formula twice.
Ingredients
- 2 cans (15-16 oz each) chickpeas, drained (2 cans is about 3 cups)
- 1/2 cup each: diced red onion and celery
- 1/2 cup Fat (or less), see variations
- Flavorings, see variations, optional
- 2 tablespoons Acid see variations
- 2 tablespoons chopped Fresh Herbs, see variations
- Salt and ground black pepper
Instructions
- Pulse chickpeas in a food processor until it is a mix of finely and coarsely chopped, about 15 pulses. Turn into a medium bowl; Mix in onion, celery, as well as Fat, Flavorings, Acid, and Fresh Herbs of choice. Taste and adjust seasonings, including salt and pepper to taste. Let stand a few minutes for moisture to absorb. Serve. (Can be refrigerated in a covered container for a couple of days.)