chickpea_salad_sandwich.html (5029B)
- <!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — chickpea salad sandwich</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>chickpea salad sandwich</h1><h2>4 portions — 20 minutes</h2><img src='../media/recipes/chickpea_salad_sandwich.jpg'/><div class='col2'><p>We ordered ingredients from BC Kelp, a company in northern Canada that grows their own seaweed. A lot of the food we make these days has either nori, wakame, bull kelp or bladderwack whole tips in it.</p><p>We'd like to see more people cooking with sea vegetables. You can snack on dried seaweed, or add it to soups and salads. The powdered version we're using in this recipe adds a lot of umami and color to meals.</p><p>You can order your own bull kelp powder from the <a href='http://www.bckelp.com/index.html' target='_blank'>BC Kelp website</a>, they have a wide range of quality seaweed to choose from.</p><p><b class='head'>Recommendations</b></p><p>Adding a bay leaf, a bit of onion or a clove or two of garlic to the cooking water add a subtle seasoning to the chickpeas and boost flavor.</p><p><b class='head'>Substitutions</b></p><p>If you don't have access to <a href='bull_kelp_powder.html'>bull kelp powder</a>, you can use 5 ml capers or dulse flakes. They will impart a delicious, briny, no-tuna taste.</p></div><dl class='ingredients'><h3>chickpea salad</h3><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a><u>250 g, cooked</u></dt><dt><a href='prepared_veganaise.html'><img src='../media/ingredients/prepared_veganaise.png'/><b>prepared veganaise</b></a><u>60 g</u></dt><dt><a href='bull_kelp_powder.html'><img src='../media/ingredients/bull_kelp_powder.png'/><b>bull kelp powder</b></a><u>5 g</u></dt><dt><a href='pickled_cucumbers.html'><img src='../media/ingredients/pickled_cucumbers.png'/><b>pickled cucumbers</b></a><u>2</u></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a><u>1.25 g</u></dt></dl><ul class='instructions'><li>For veganaise, see the <a href='veganaise.html'>recipe</a>.</li><li>Cook <i>125 g (3/4 cup)</i> of dried <a href='chickpeas.html'>chickpeas</a> (see <a href='#chickpeas.html'>instructions</a>), or use 1 can (15oz). Mash chickpeas down with a fork.</li><li>Mix the mashed <a href='chickpeas.html'>chickpeas</a> with <i>60 g (3-4 tbsp)</i> of <a href='veganaise.html'>venagaise</a>, <i>15 g (1 tsp)</i> <a href='bull_kelp_powder.html'>bull kelp powder</a>, <i>2 chopped</i> <a href='pickled_cucumbers.html'>pickles</a> and <i>1.25 g (1/4 tsp)</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>.</li><li>Season with <a href='salt.html'>salt</a> and <a href='black_pepper.html'>black pepper</a> and serve over toasted bread with tomatoes, salad etc.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>