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
dash 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:
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.
Tex-Mex is my favorite without a doubt. I really enjoy corn tortillas, and my preference is organic corn tortillas. Yet, it’s so difficult to find organic corn tortillas or the right organic cornmeal (masa) to make my own tortillas (still looking though). But this chickpea tortilla recipe is just as satisfying. It’s very mild tasting so it would make a good wrap for anything you wish to put inside. This is my go-to recipe for making tortillas/wraps.
TIPS
1. The original recipe that I used when I first began making these tortillas is from Elavegan, but it uses chickpea flour. One day when I didn’t have any chickpea flour I decided to try fresh, cooked chickpeas instead – and it worked! I use fresh chickpeas all the time now. I think fresh chickpeas adds better taste and texture. Also saves money! (See below for a cost comparison.)
2. Substitute cassava flour for tapioca flour. Use only 1/4 cup cassava in the following recipes.
3. Add any additional seasonings/herbs you would enjoy to these recipes.
Recipe Options:
Recipe 1 uses fresh chickpeas and it requires rolling out dough or using a tortilla press if you have one.
Recipe 2 uses chickpea flour and it also requires rolling out dough or using a tortilla press if you have one.
Recipe 3 uses chickpea flour and as the original recipe recommends, it allows you to create a pourable dough. So these are actually cooked in the same manner as pancakes.
Recipe 1 – Using fresh chickpeas (Video Below)
Note: When pressing the tortillas I either use plastic food storage bags (as shown in the video for recipe option 2 below) or parchment paper to prevent the dough from sticking. If using parchment paper you can remove the paper from one side and lay that side down onto the griddle). Then once that side begins to cook, you can easily peel the parchment paper from the top and then flip the tortilla to cook the other side. (I like the ease and convenience of using parchment. See the video for recipe option 1 below).
Ingredients:
1 cup chickpeas, rinsed (they should be cooked until very tender, or canned)
1/2 cup tapioca starch
1/4 – 1/3 tsp salt (Definitely optional.)
Any additional seasonings/herbs you would enjoy
Start without any water/liquid/chickpea water (They probably contain enough moisture already.)
Instructions:
Preheat stove-top griddle/pan to medium/high heat.
Add chickpeas to a food processor, and process until very grainy.
Add tapioca starch and pulse to mix in, adding water or aquafaba (chickpea liquid) as necessary to form a soft dough.
Divide into 5 or 6 balls (about 55 g each). Then roll/press the dough into tortillas.
Cook on the griddle. Depending on how hot the griddle is it may take as look as 1 minute per side.
Recipe 2 – Using chickpea flour (Video Below)
Ingredients:
1 cup chickpea flour
1/2 cup tapioca starch
1/4 cup water (If you add too much water, you can add more starch.)
1/4 – 1/3 tsp salt (Definitely optional.)
Any additional seasonings/herbs you would enjoy
Instructions:
Add all the ingredients to a food processor and begin to process
Recipe 3 – Using chickpea flour to create a POURABLE BATTER (Use this method if you do not have a tortilla press or a rolling pin.)
1 cup chickpea flour
1/2 cup tapioca starch
1/2 – 3/4 cup water/chickpea water (aquafaba) – If you add too much water, you can add more starch.
1/4 – 1/3 tsp salt (Definitely optional.)
Any additional seasonings/herbs you would enjoy
Instructions:
Add all the ingredients to a bowl, start with 1/2 cup of water adding more slowly as needed. Mix with a handheld blender or use a spoon/whisk.
Pour the batter onto a hot griddle/pan to the desired size. You may need to spread a bit with the back of a spoon or spatula.
Cook until bubbly on top (just like pancakes) and flip over to cook the other side.
Pourable batters or rolled/pressed dough will similarly provide a very flexible tortilla/wrap!
dash of paprika
dash of paprika
