Project Description

Hier geht’s zur deutschen Version.

Lately I always seem to have a can of chickpeas at home. The reason for that is by no means this wonderful recipe, but rather the liquid in which the chickpeas float. Aquafaba is the name of this no longer new, but new to me and oh-so-fabulous super-ingredient being experimented with in vegan kitchens the world over. The liquid can be whisked up just like egg whites, and is perfect for all sorts of traditionally un-vegan things, like meringues, macarons and mousse au chocolat. Sadly the Aquafaba is still a challenge for me, and after as many failed meringues as successful ones (check out the photo for the latter category), it’s safe to say that the whipped legume juice recipes aren’t ready for cheeky vegan just yet.

But along with failure comes success! I present to you my chickpea salad: the perfect meal for for on the go, popular bring-along to grill parties, and healthy snack for in between. Colourful and full of interesting ingredients, this salad is served to please. What I really like here is the perfect balance of sweet and savoury and soft and crunchy. Oh, and the dressing is heavenly! I use raspberry vinegar, but it also works with other kinds. And if you don’t have goji berries or cranberries at home, you can substitute with apricots. I’ve also added an avocado and been pleased with the result, but then it doesn’t keep. The recipe is based on a very similar one by the Simple Veganista, who also has many other great things on offer, so check out her site.

Serves 4. 20 minutes

You’ll need:

  • 70 g / ½ cup hazelnuts
  • 1 ½ cups cooked chickpeas (1 can / 240 g drained)
  • 2 stalks celery
  • 1 small handful (5-6 big) grapes
  • 20 g / ¼ cup goji berries
  • 25 g / ¼ cup dried cranberries
  • 2 spring onions
  • 2 tbs red onions
  • 4 tbsp tahini
  • 3 tbsp raspberry vinegar
  • 2 tbsp water
  • 1 tbsp maple syrup
  • salt (about ¼ ts)
  • pepper (about ⅛ ts)
 

Directions:

  1. Roast the hazelnuts (70 g) in a dry pan at a low temperature. Shake the pan whilst doing this, so they don’t burn. Put the pan aside, and let the nuts cool whilst preparing the rest.
  2. Drain the can of chickpeas and reserve the liquid, the Aquafaba (link), in order to prepare other tasty treats.
  3. Chop up the stalks of celery (2) into little pieces and mix with the chickpeas in a medium sized bowl. Cut the 5-6 grapes in half, possibly removing the seeds, and add them to the bowl, along with the goji berries (20 g) and the cranberries (25 g). If the cranberries are quite large, be sure to chop these up a bit, too.
  4. Cut the spring onions (2) into fine rings and add these. If the salad is to be eaten on the same day, you can add the red onion now. If not, I recommend adding the onion shortly beforehand.
  5. To prepare the dressing, whisk tahini (4 tbsp), raspberry vinegar (3 tbsp), water (2 tbsp) and maple syrup (1 tbsp) together with salt (¼ ts) and pepper (⅛ ts) in a small bowl.
  6. Roughly chop the cooled hazelnuts and, together with the dressing, mix with the other ingredients. It’s best to let the salad sit in the fridge for an hour or so, so that the flavours can develop. Serve with fresh bread.

 

Thanks to Hannah for helping translate this recipe!