Chickpea ‘tuna’ salad

 From Rouxbe recipes

Make this the way you would a ‘real’ tuna salad. I added enough lemon and more onion to give it a kick.   I used the food processor for a double batch, and it created a flakier texture, more like tuna.  

(Week 4 Calvalry 5/30/24)

Step 1: Making the "Tuna" Salad 

• 3 cups cooked chickpeas (1-28oz can)
• 2 to 3 tbsp red onion, (or to taste) 
• 2 to 3 celery stalks (approx. 1/2 cup)
• 2 to 3 pickles (approx. 1/4 cup)
• 2 tbsp nori seaweed flakes*
• 1 tsp sea salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 cup vegan mayonnaise or Cashew Sour Cream

Method

For this recipe, you will need one 28-ounce can of chickpeas (also called garbanzo beans) or two smaller cans. Alternatively, you can cook your own, which is even better. If using canned, drain and place into a large bowl.

Using a pastry cutter, potato masher or a fork, mash the chickpeas to break them up.

Next, finely dice the onion, celery and pickle and add them to the chickpeas. Add the nori flakes, salt and pepper and mix to combine.

*NOTE: If you do not have nori flakes, you can grind up one or two sheets of nori (the kind used to make sushi) in a spice grinder. The mineral-rich nori adds a nice “from the sea” flavor and look to the mixture.

Lastly, add the vegan mayonnaise or Cashew Sour Cream. Mix to combine and taste for seasoning. Note: If mixture seems a bit dry, add a touch more vegan mayo or cashew sour cream.

Step 2: Serving the "Tuna" Salad 

• Bibb, butter or head lettuce
• tomatoes (optional)
• bread for sandwiches (optional)

Chickpea ‘tuna’ salad

 From Rouxbe Task 38.  Very good. The mushroom powder definitely helps give a tuna taste.

Ingredients

• 3 cups cooked chickpeas (1-28oz can)
• 2 to 3 tbsp red onion, (or to taste) 
• 2 to 3 celery stalks (approx. 1/2 cup)
• 2 to 3 pickles (approx. 1/4 cup) (Used capers)
• 2 tbsp nori seaweed flakes*. (Used a sprinkle of TJs mushroom umami powder)
• 1 tsp sea salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 cup vegan mayonnaise or Cashew Sour Cream. (See separate recipe)

Description

For this recipe, you will need one 28-ounce can of chickpeas (also called garbanzo beans) or two smaller cans. Alternatively, you can cook your own, which is even better. If using canned, drain and place into a large bowl.

Using a pastry cutter, potato masher or a fork, mash the chickpeas to break them up.

Next, finely dice the onion, celery and pickle and add them to the chickpeas. Add the nori flakes, salt and pepper and mix to combine.

*NOTE: If you do not have nori flakes, you can grind up one or two sheets of nori (the kind used to make sushi) in a spice grinder. The mineral-rich nori adds a nice "from the sea" flavor and look to the mixture.

Lastly, add the vegan mayonnaise or Cashew Sour Cream. Mix to combine and taste for seasoning. Note: If mixture seems a bit dry, add a touch more vegan mayo or cashew sour cream.

Chana Saag - Spinach, tomato and chickpea curry

This was really delicious.  Unfortunately I only had one 6 oz bag of spinach, when the recipe calls for a pound.  That's a lot of spinach!

Used sweet paprika and cayenne instead of Kashmiri chili

I got to use some of the black mustard seeds - had a large bag from Guru grocery store.  Can't wait to try the leftovers!

Good reason to start soaking and using dried chickpeas.

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

NOURISHJAN 5, 2023

This take on chana saag, from author Meera Sodha’s cookbook "Fresh India," is a mouthwatering example of the extraordinary tradition of India’s vegetarian cuisine. Especially convenient and fresh-tasting, it brims with healthful flavor from aromatic spices and is packed with protein-rich chickpeas, savory tomatoes and piles of just-wilted spinach. It comes together in one pot — and it tastes even better warmed up the next day.

Total time: 50 mins

Storage Notes: Refrigerate for up to 4 days.

Where to Buy: Kashmiri chile and black mustard seeds can be found at well-stocked supermarkets, Indian markets or online.

---

SERVINGS:   3 - 3.5   6 - 7   12 - 14   18 - 21   

Tested size: 6-7 servings; makes about 7 1/2 cups

INGREDIENTS

• 3 tablespoons neutral oil, such as canola or grapeseed
• 1/2 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 2 large yellow onions (1 1/2 pounds total), diced
• 5 medium cloves garlic, minced or finely grated
• 1 teaspoon grated fresh ginger
• One (14-ounce) can plum tomatoes, with their juices
• 3/4 cup water
• Two (15-ounce) cans no-salt-added chickpeas, drained and rinsed
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground Kashmiri chile (may substitute 3/4 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper)
• 1 teaspoon fine salt
• 1/2 teaspoon ground turmeric
• 1 pound baby spinach
• Plain whole-milk or reduced-fat yogurt, for serving (optional)

---

DIRECTIONS

In a very large, wide, lidded pot over medium heat, heat the oil until shimmering. Add the mustard and cumin seeds and cook, stirring, until they begin to pop, about 30 seconds.

Add the onions and cook, stirring occasionally, until translucent and golden brown, about 10 minutes. Add the garlic and ginger and cook for 2 minutes more. Add the tomatoes and their juices, crushing each tomato by hand as you add it to the pot, then stir in the water.

Cook, uncovered, stirring occasionally, until most of the liquid has evaporated, about 10 minutes. Stir in the chickpeas, coriander, ground chile, salt and turmeric to incorporate. Working in batches, if needed, add the spinach, letting it wilt so you can stir it into the mixture before adding more spinach. Cover and cook, stirring occasionally, until the spinach is soft and tender, about 5 minutes.

Remove from the heat, ladle into bowls and serve, topped with a dollop of yogurt, if desired.

---

RECIPE SOURCE

Adapted from “Fresh India” by Meera Sodha (Flatiron Books, 2018).