I love making chickpea "chuna", it's easy to make and great for sandwiches and salads. This version doesn't use any mayonaise, instead the creamy element to this comes from silken tofu
Serves: Four to six Prep time: Five minutes
You'll need:
- 320g chickpeas, this is the cooked weight of 125g dried chickpeas
- 160g sweetcorn
- Three spring onions, thinly sliced
- 5g fresh parsley
- 5g toasted seaweed snacks
- Two teaspoons of fish-free fish sauce
- The juice of one lemon
- 125g silken tofu
- 75ml dairy-free milk
- Salt and black pepper to taste
Method:
- Start by adding the chickpeas into a small mixing bowl and mash them with a potato masher
- Then add in the sweetcorn, spring onions, parsley, seaweed, fish sauce and lemon juice into the mixing bowl. Fold everything together until it's well combined
- Next, blend the silken tofu and dairy-free milk together until completely smooth. Pour the tofu cream into the mixing bowl and stir it through
- Place the mixing bowl in the fridge and allow the chuna to chill for at least two hours before serving
Use this chickpea chuna as a sandwich filling, serve it on crackers, or inside wraps or pitta bread. You can stir it through cooked pasta, or serve it with leafy green salads. It's very versatile
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