Chickpea Salad

I didn't think of taking photographs of it until I had nearly ravished it all.

I didn’t think of taking photographs of it until I had nearly ravished it all.

I was raised vegetarian and then somewhere along the way, I strayed into the meat-eating world. Three years ago, I decided that I was going to go back to my roots and the day I thought about it, was the day I started, having never looked back. It has been relatively easy, but I must admit, I still have a rough time when I see someone eating a tuna salad sandwich. That was one of my absolute favorite sandwiches of all time. I even tried to convince myself and my husband during pregnancy that probably my body needed that protein and if I only ate tuna and then stopped again once she popped out, it would be good for her. Thank goodness my level headed, non-craving filled husband helped me stay strong and vegetarian. (She was perfectly healthy without the tuna, by the way!)

Now, I am not a cook, so I have had a tiny bit of difficulty being creative in the kitchen. I started scouring the internet for vegetarian recipes to help me (and my poor, overly-fed-with-pasta family) and began a wonderful Pinterest board to keep everything I find in one place. I had seen a handful of recipes dealing with chickpeas/garbanzo beans and I adore hummus so I knew I would get on well with these. However, besides roasting them with a Mediterranean Spice mix (which is amazing), I never got around to trying any of the others.

Until today. Oh…my…heavens to Betsy. This was so incredibly mouth-wateringly delicious. I read a few recipes and then with those recipes and my personal tuna salad recipe as my guides, I came up with my own mixture. My friends, I give you… Erica’s version of a Chickpea Salad:

  • one 15 oz. can of chickpeas/garbanzo beans
  • one large dollop of mayonnaise (to your liking- mine probably equaled about 1/4 cup)
  • a tiny bit of mustard (to your liking- mine probably equaled about 1/4 tsp)
  • one stalk of celery, cut up chunky
  • salt and pepper (to your liking)

I drained and rinsed the chickpeas and then poured them in a bowl. I had a wonderful helper, Miss Rudelle Mae, and she was rather enjoying eating them whole, so she got pretty upset when I started mashing them with a fork. Mashing then ceased so I would say mine was 50/50 mashed and whole beans. Next time I may use a food processor or mash them a little more with a fork, but the texture was not bad at all when it was still very chunky. I then added the rest of the ingredients and mixed it all up. That’s it! This is pretty much the exact same way I used to make my tuna salad. I ate it mostly just with a fork standing at the counter, but I did end up putting a little on a piece of bread and having it in sandwich form. Either way is delectable.

Garbanzo beans.

Other ingredients.

Extreme Close Up!

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Fresh Baked Banana Bread

Yesterday, I decided to bake a loaf of homemade whole-wheat banana bread. Since it was on such a whim, in my unpreparedness, I did not have enough bananas or butter, but I made do. Needless to say, it was a tad dry, but I thought it was delicious and I have not baked bread in a very long time so it felt really good.

Still warm, just popped out of the bread tin, the whole-wheat banana bread made the house smell simply delightful.

The bread sat and cooled, but not for too long, before I had a tiny sample.