Chickpea salad

By blum099

Ingredients

• Cheesy Cauliflower Sauce:
• 1 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed
• 2 tablespoons Cheesy Cauliflower Sauce or Tofu-Cashew Mayo
• 2 tablespoons sweet pickle relish
• 1 teaspoon creole or cajun seasoning or Old Bay (adjust to taste)
• 2 cups water
• 2 heaping cups small cauliflower florets
• 1 teaspoon granulated onion powder
• 2 cloves garlic, peeled, or 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dry mustard
• 1/8 teaspoon turmeric
• 1/4 cup nutritional yeast
• 1 tablespoon mellow white miso or soy-free chickpea miso or a little salt
• 1 tablespoon cornstarch or potato starch
• 1/2 tablespoon lemon juice
• salt to taste

Details

Servings 3
Cooking time 3mins
Adapted from blog.fatfreevegan.com

Preparation

Step 1

Mash chickpeas with a potato masher. Add remaining ingredients. Stir well and serve as sandwich filling, atop salads, or wrapped in rice paper.
Preparation time: 3 minute(s) | Cooking time: 0 minute(s)

Number of servings (yield): 3

Makes about 3 heaping 1/3-cup servings. Nutrition (per serving, using Cheesy Cauliflower Sauce): 163 calories, 13 calories from fat, 1.5g total fat, 0mg cholesterol, 539.5mg sodium, 229.1mg potassium, 31.9g carbohydrates, 5.8g fiber, 3g sugar, 6.5g protein. Cheesy Cauliflower Sauce contains about 12 calories per 2 tablespoons; if using mayo, the calorie and fat count will be higher depending on the product used.




Cheesy Cauliflower Sauce:
Bring the water to a boil in a medium saucepan. Add the cauliflower, water, onion powder, garlic, paprika, mustard, and turmeric. Cover tightly and reduce the heat to very low. Simmer until the cauliflower is so tender that it easily comes apart when poked with a fork, about 15-20 minutes.
Carefully transfer the contents of the saucepan to a blender. Add all remaining ingredients. Cover and blend, starting on low and increasing the speed until you’re at the highest setting. (Be careful–hot foods can “erupt.”) Blend until you have a completely smooth sauce.
Pour the sauce back into the saucepan, add salt to taste if you like, and heat until it begins to bubble, stirring occasionally. Allow it to cook and thicken for at least another 2 minutes. Serve hot.
Notes
You can turn this into a spicier sauce by substituting chipotle powder for the smoked paprika and adding more to taste.

Variations
Make a dip for tortilla chips by increasing the cornstarch to 2 tablespoons and adding 1/4 to 1/2 cup of salsa during the final cooking stage.

Preparation time: 5 minute(s) | Cooking time: 25 minute(s)

Number of servings (yield): 9

Makes about 3 cups. Nutrition (per 1/3 cup serving): 28 calories, 3 calories from fat, <1g total fat, 0mg cholesterol, 209.8mg sodium, 151.6mg potassium, 4.5g carbohydrates, 1.6g fiber, <1g sugar, 2.6g protein