Tasty Chickpea Salad

This recipe came from a friend in America. It is very tasty and versatile. It makes a good side salad with a meal; is a meal in it’s self if ground a little finer and put between two slices of bread as a sandwich; or placed on crackers and decorated with a few toasted almonds or grapes as an Hors-d’Oeurve.
1 tin chickpeas
1 Dtsp dried sage
salt and pepper to taste
2 stalks of celery, finely sliced
1/4 tsp celery salt
1 tsp yeast extract
1 Tblsp lemon juice
1 Tblsp mustard, grainy
1 Tblsp syrup
100 g 4 oz toasted almonds
small bunch of seedless grapes, halved
In a blender mix together the chickpeas, sage and celery salt until it is crumbly and lumpy. For sandwiches or Hors-d’Oeuvres a finer consistence is better.
Mix in the celery, yeast extract, lemon juice, mustard, salt and pepper to taste and syrup. Mix until well combined.
Fold in the almonds and grapes.
Serves 4 people.
Serve as a salad with a meal.
As a sandwich between bread.
As an Hors-D’Ouevre on crackers


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Hors-d'Oeuvre, Main course, Salad and tagged , , , , , , . Bookmark the permalink.

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