Chickpea Salad Spread (Vegan Chicken and Tuna)

Chickpea Salad Dip Spread

…for Sandwiches, Wraps and Crackers

This chickpea salad spread has two options.  It can be prepared as “chicken” salad or “tuna” salad substitutes.  See “tuna” flavor salad add-in options below under the ingredients section.

Ingredients: Of course substitutions can be made for many of these ingredients, but this list serves as a general guideline.

  • One 15 ounce can of chickpeas (or 1 1/2 cup home cooked), drained and rinsed
  • 1 stalk of celery
  • 1 green onion (or 2 TBS red/white/yellow onion or 1 scallion), finely chopped
  • 1 – 2 TBS tahini (or homemade vegan mayo or any dressing of your choice)
  • 1 1/2 tsp mustard of choice
  • 1/4 cup of nuts (pecans, walnuts, almonds, etc)
  • 1 – 2 TBS dried cranberries
  • 2 tsp fresh lemon juice
  • Chickpea salad dip and spreaddash of paprika
  • salt and pepper, to your liking

Add-ins for the “tuna” flavor: One or the other will do just fine

  • 1 sheet of nori seaweed, crumbled
  • 4 mini sheets of any nori seaweed snacks
  • 1/2 – 1 tsp of kelp powder

Directions:

  1. Add all the ingredients to a food processor then mix/chop.  Or mash the chickpeas with a fork and then add remaining ingredients.

SUCCESS!

I offered the chickpea “chicken” version salad to someone who had never tried anything similar to this before. I was informed that he was not a fan of hummus. I put the spread into a tortilla wrap with avocado and jalapenos. After the first bite, the response was, “Not bad.” But when the plate was empty, he asked for the recipe.

More chickpea recipes:

Not-So Cheese Sauce

I have been sharing this cheese sauce for about 6 years now. I always make it when we are having Tex-Mex food or having a pot-luck type dinner with friends. Everyone is always amazed at how great it tastes. Pairs wonderfully with crunchy tortilla chips. I don’t miss cheese at all. (Side note: I quit cheese about 8 years ago and haven’t had a cold, the flu or even seasonal allergies ever since then. Loving it!)

The original recipe (and also, the name I believe) comes from Vitamix, but I’ve made a few adjustments. I have tried recipes that use steamed potatoes (in place of potato starch) and carrots and even onions, but this one is my favorite. Here is my go-to recipe.

Ingredients:

  • 1 cup water
  • 1 ½ TBS lemon juice
  • ¼ cup pimentos , canned or jar OR use 1 roasted red pepper, peeled (of course, you can roast a red pepper over an open flame or broil in the oven)
  • ½ cup raw cashews (or almonds)
  • 1 tsp onion powder
  • ¼ cup nutritional yeast
  • 1 ½ tsp sea salt
  • 1 ½ cups boiling water
  • 2 TBS potato starch (or tapioca starch) mixed with 1/4 cup cold water

Optional Add-ins: Taco seasoning, salsa, jalapenos, etc.

Notes prior to getting started:

1 – I suggest soaking the cashews and definitely the almonds if you do not think that your blender can thoroughly blend the nuts without leaving crunchy bits in the mixture. I always remove the brown hull/skin when using almonds, or I buy them already removed (blanched almonds).

2 – As an alternative to raw cashews and raw almonds, you could try raw nut nutters. ( I haven’t personally tried this option, just a suggestion.

3 – I have been successful with substituting almond flour in place of using almonds and substituting cashew flour in place of cashews – in both instances, I was satisfied with the outcome.

4 – I sometimes substitute green chiles for pimentos. This allows the cheese sauce to appear more creamy white instead of being tinted red by the pimentos.

Vitamix Directions:

  1. Place all the ingredients except for the boiling water and potato starch mixture into the Vitamix.
  2. Set machine to 1, turn on quickly increasing speed to 10, and then to High.
  3. Blend for 3 – 7 minutes until steam forms and you can see it coming from the lid’s vent.
  4. Meanwhile, boil water on the stove-top
  5. Reduce speed to 7, remove plastic plug from the lid and add boiling water and potato starch mixture.
  6. Continue to blend until thickened, usually no longer than 1 minute.

Blender Plus Stove-top Directions:

  1. Place all the ingredients except for the boiling water and potato starch mixture into the blender.
  2. Meanwhile, boil water on the stove-top in a saucepan
  3. Once you have a well-blended “cheese” mixture, add it to the saucepan along with the boiling water, bring back to almost boiling temperature.
  4. Reduce the heat under the saucepan and slowly pour in the potato starch mixture while continuing to stir until thickened.

Guacamole – Quick and Easy

Add all of the following ingredients to a food processor and give it a whirl!

  • 2 avocados
  • 1/2 lemon or lime or both, juiced
  • 1 green onion stalk
  • 1/2 – 1 garlic clove
  • 1/2 of jalapeno (I usually remove most of the seeds for a milder version.)
  • 1/4 to 1/2 cup of “tightly packed” cilantro (I usually add a bit of parsley too)
  • 1/4 to 1/2 tsp of sea salt, optional
Before
After

Black Bean Corn Tortilla Tacos (Plant-Based, Vegan)

I usually cook a large batch of beans and freeze whatever I don’t use immediately. So, for this recipe, the only ingredient that I had to make was the “Not-So” Cheese Sauce that I found in the Vitamix recipe book. If you have the opportunity to purchase a Vitamix you should definitely do so. You won’t regret it. I think I’ve owned mine for about 7 years and the only part I have replaced is the rubber top recently because it wasn’t fitting as snugly as it did when I first purchased it (6 years ago).
I pulled these tacos together rather quickly. The corn tortillas are “Tortilla Land” brand that I found in the local grocery store. They are uncooked and I prepare them on the griddle that I keep on the left side of my stove-top mostly for this purpose (and cooking pancakes just as often).
Ingredients:
  • Tortilla Land corn tortillas (or make your own using masa flour, or chickpea flour or cassava flour) Update: Here is a chickpea flour tortilla recipe. I truly enjoy making my own tortillas these days.
  • black beans (red beans or pinto beans would also be good, canned is fine – just rinse them)
  • fresh tomatoes, chopped
  • green onions
  • brown rice (or quinoa)
  • avocado (or guacamole – see recipe below)
  • Not-So Cheese Sauce (this recipe uses potato starch to create a thicker version) or Forks Over Knives No Cheese Sauce   (a bit simpler)
Other possible toppings: salsa, cilantro, pico de gallo, your favorite vegetables, etc
Directions:
  1. Cook tortillas according to package directions
  2. Warm the beans on the stovetop – using a bit of water to prevent from burning
  3. Add your toppings

Guacamole Recipe

Add all of the following ingredients to a food processor and give it a whirl!

  • 2 avocados
  • 1/2 lemon or lime, juiced
  • 1 green onion stalk (Low FODMAP and I like them because they are milder.)
  • 1/2 – 1 garlic clove
  • 1/2 of jalapeno (I usually remove most of the seeds for a milder version.)
  • 1/4 to 1/2 cup of “tightly packed” cilantro

Texas Caviar

This is a new one for me. I have never heard anyone call “salsa” by any other name. I have lived in Texas for 45 years! Texas Caviar – never heard of it.
So I did my best. The only think different about this salsa is that I didn’t chop/puree the tomatoes in my food processor. Actually, I feel that this version is more like a salad. 
Here are the ingredients I used. Feel free to use the proportions that you like best.
Ingredients:
  • Red Onion
  • Green Onions
  • Bell Peppers
  • Cherry Tomatoes
  • Fresh Corn (roasted on stove top, a nice addition)
  • Cilantro
  • Black Beans (cooked, leave out for a total raw meal)
  • Lime Juice
  • Apple Cider Vinegar (just a splash will do)
  • Jalapeno (or Cayenne Pepper)
  • Salt/Pepper to Taste
Directions:
  1. Chop fresh vegetables and toss together with remaining ingredients in a bowl.
  2. Allow to sit at room temperature about 30 minutes for flavors to combine.
  3. Eat with tortilla chips or use to top a fresh “Tex-Mex” salad.

Garden Pâté

My daughter asked me the definition of pâté so I decided to look it up:
1 – a meat or fish pie or patty
2 – a spread of finely chopped or pureed seasoned meat <chicken liver pâté>

Well in this case, the title of this dish might be a bit misleading…unless I tell you that this recipe comes from a raw food recipe book, so there is NO meat in it.  I guess one might say that nuts take the place of meat for raw Foodists.   I was looking for something a little different for lunch today.   It’s really amazing how creative you can get with salads.   Yes, you never have to eat the same salad twice.
Here is the recipe for Garden Pate which makes 4 servings.  I cut this recipe in half today and I ate both servings within a few hours of one another.  Recipe comes from Ani’s Raw Food Kitchen by Ani Phyo.
  • 1 cup almonds, dry
  • 1 TBS grated ginger
  • 2 cloves garlic
  • 1 tsp sea salt
  • 3 carrots
  • 2 stalks celery
  • 1/4 cup yellow onion
  • Juice of 1/2 lemon, about 1 TBS
  • 1/2 cup raisins
  • 1 – 2 TBS water to thin, if necessary
  1. Process almonds into a powder.  Empty into large bowl and set aside.
  2. Add all veggies and salt to food processor and pulse into small pieces.
  3. Add to almonds in bowl along with remaining ingredients and mix well.
  4. Scoop on a bed of greens or place into a lettuce leaf (or collard green leaf) to make a wrap.
I added 1/2 avocado.  This was so tasty that I didn’t add any additional dressing.
www.realfoodanddrinks.com

Mango Salsa

This salsa is the same recipe using the same ingredients for any salsa you might make. The only difference is the proportions.  Specifically because I wanted to call this “Mango Salsa” there is more mango in this salsa than tomatoes.  So, chop the following ingredients and add them in whatever proportions you like best.
  • Mango
  • Tomato
  • Avocado
  • Red onion
  • Green onion
  • Cilantro
  • Lime Juice
  • Lemon Juice (1/2 of amount of lime juice used)
  • Jalapeno
I served this on top of a bed of lettuce.  The other part of the meal was black beans and rice (for family members not on the SCD diet).
www.realfoodanddrinks.com

Raisin Almond Butter Breakfast Spread

This isn’t just any almond butter.  Yummy!  Yummy! RAW and preservative FREE!

Raisin Almond Breakfast Spread
I was wondering if I would get this article typed before I finished my slice of gluten free bread and this almond butter spread.  Nope!  It’s all gone, but I will finish this before getting another helping.
This recipe comes from the Whole Food Recipes book that came with my Vitamix.(If you order a Vitamix using my affiliate code “06-006562″ you will receive FREE standard shipping.)
Ingredients            Directions
2 TBS honey or agave nectar1 cup raw almonds

2-inch cube of fresh ginger (I used a crystallized ginger)
1 cup raisins
-or-
1/2 cup raisins, 4 dates and 4 dried apricots (figs, etc)
  1. Place all ingredients into the Vitamix container in the order listed and secure lid
  2. Select Variable 1.
  3. Turn machine on and quickly increase speed to Variable 10, then to High.
  4. Blend for 1 minute, using the tamper to press the ingredients into the blades.
Notes:  You might want to add a bit of oil to get the desired consistency you desire.  The Roasted Almond Butter recipe in the book does recommend this.  My spread was very thick, but perhaps if I would have used fresh ginger, it would have had a softer texture.  Also, be sure to remove any pits from your dried fruits such as figs and dates or you will have hard pit pieces that can harm your teeth.
Cleaning:  This was amazingly easy to clean.  I tried to create a video, but my camera did not do a good job.  I know this is the stickiest mess I would ever create in the Vitamix, so it was a good test.  I did have to clean it twice.  The cleaning instructions are to fill with 1/2 water add 1-2 drops of dish liquid and run for 1 minute.  I guess sticky messes such as these require 2 minutes.
More Ideas:  I can imagine adding cinnamon or cayenne pepper to the mix to give a different spice.  My taste buds are SCREAMING!
www.realfoodanddrinks.com