You might think vegan blogging involves zero slaughter. You’d be wrong.
As I sat to write this late night post on Chickpea Salad, snuggled in my fleecy old bathrobe and well-loved flannel pants, contemplating my negligence as a blogger (11 days since my last post?), I tucked my legs into a comfy cross-legged position. And felt, more than heard, that strange, special release. The horrific sound/sensation of well-loved flannel pants. Tearing. Tearing wide, tearing free. In a key and rather delicate location. (Location not pictured.)
Despite this tragic loss, I thugged it out and pressed on to bring you this recipe.
I’ve heard and seen recipes over the years for something that was meant to approximate tuna salad. Quite frankly, I don’t think it’s particularly tuna-y, which is fine by me since, even in my meat-eating days, I was never that big on the fish thing. I decided to try making some last week, however, and was pleasantly surprised. Fella enjoyed it too, which I appreciate, since I find it useful to have a non-vegan’s opinion, even one who is so deliciously biased in my favour.
2 cups cooked chickpeas
1/3 cup minced onion
1/3 cup minced sweet pepper
1/3 cup minced pickle
1/3 cup vegan mayonnaise
1/3 cup chopped walnuts
1/4 cup minced dill carrots (optional, but they add colour, zip, and crunch)
1 tbsp olive oil
1/4 tsp dried basil
fresh thyme, to taste (I used the leaves of a couple stalks)
fresh-ground salt and pepper, to taste
1. Mash chickpeas until they are well broken up.
2. Combine remaining ingredients and stir. Adjust seasonings as needed.
Oh. And, since I’ve already shared that I tore my pants, I might as well share not only the glorious image of sweet success…
… but also, scenes of considerably less elegance…