Vegan Chickpea Salad Recipe


Hey y’all!

But seriously, how’s it going?

I told myself I didn’t wanna talk about how long it had been since I had blogged but I would like to talk about it… I think it’s good to keep myself accountable for my own sake and for you, my fellow readers and supporters of Gr(AteFull) Eats.

I have no legitimate excuses. Everyone has a reason why they didn’t make time to do something and y’all ain’t got time to hear mine. It’s been almost a month since I wrote to you and spilled my heart and some yummy beans.

Today, I wanna write a little about what’s been going on and also share a recipe. The recipe is a quick and simple smashed chickpea salad, that can be personalized in many ways. For those of you who really want the recipe and don’t wanna read my life update, keep scrolling till ya hit the juicy stuff… don’t worry, I won’t be offended even if I could know who really read this all the way through.

Okay okay, so I know this post makes it sound like I kinda have a southern drall now to my tone and I’d like to think that I don’t, but let’s face it, I’ve already said “y’all” twice.

That’s a product of my new job at a family-owned diner in the town where I’m living. I use y’all when talking to guests because I prefer it over ‘folks’ or ‘you guys’, especially since the latter could be taken offensively by some.

I’ve been using my free time to get back in touch with loving myself. I needed it this last month. Using this time to love myself and think about what I want, I’ve decided to go back to school. For most of you who don’t know, I went to Johnson and Wales University in Charlotte, NC for Culinary Arts and Business degrees. Now I’m thinking of going to UCF for environmental studies. My studies will definitely be in environmental but I am not committed as to where I will study. Close to home would be ideal so I could keep my new job, that I love.

Also, I’ve been reading more and spending more time by myself, taking myself on dates… a lot of writing dates specifically, but sometimes just for beer and vegan food.

Speaking of vegan food… on to the recipe!




Vegan Smashed Chickpea Salad (Customizable):

serving: 2

prep: 10-15 mins (or bean soak time + 1o-15 mins)

<3 Glitterfly Jessa

16 oz soft chickpeas (cooked or canned)

dressing (one or blend favorites): 1/4-3/4 c “Just Mayo”, “Veganaise”, vegan dressing of choice, tahini, hummus, smashed avocado etc. basically your favorite dressing

chopped veggies(all or select favorites): onion, garlic, carrots, celery, greens, tomato, cucumber, kale greens, spinach, many things that could normally be added to a pasta salad

seasonings (all or select favorites): salt, pepper, (garlic, onion if not using fresh, or in addition to if you really like ’em, I did!), turmeric, cayenne, many things you might add to a pasta salad

base (select one or make an hors d’oeuvres platter): bread/toast, bagel, bun, lettuce/swish chard/greens GF wrap, cucumber cups, half a seeded avocado, anything to suit your fancy

  1. Open can of soft chickpeas, or quick boil dry chickpeas for about 1 hour-until soft or soak dry chickpeas overnight then cook
  2. Smash 16 oz (or two big handfuls) soft beans with fork, potato smasher, slap chop, bare hands  or anything that smashes and makes smaller pieces
  3. Add dressing(s) of choice to smashed beans, enough to coat all beans and give desired creaminess. No wrong amount here but I usually range between 1/2 cup to 1 1/4 cup of dressing for 16 oz chickpeas.
  4. Add chopped veggies of choice, any amount you think you’ll enjoy. Maybe 1 Tablespoon garlic, 1/4-1/2 cup onion, celery, carrots, tomato, cucumber, kale greens and/or spinach… keep in mind, more veggies  means you need to use more dressing
  5. Season to taste with all or some of your favorite seasonings (maybe 1/8-1/2 teaspoon): salt, pepper, garlic, onion, turmeric, cayenne, etc.
  6. Serve on base of choice: bread/toast, bagel, bun, lettuce/swish chard/greens GF wrap, cucumber cups, half a seeded avocado, anything to suit your fancy

Enjoy, love to you Gr(AteFull) Family…

Namaste, Jessa

Please, if you try this recipe or got some inspiration from it, take the time to comment below.

As always, thanks for reading!

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