DELI BOWLS WITH SMASHED CHICKPEA SALAD

Name: DELI BOWLS WITH SMASHED CHICKPEA SALAD
Cuisine: Middle Eastern
Ingredients: 3 cups (500 g) cooked chickpeas, or 2 (15-oz, or 425-g) cans, drained and rinsed; 2 stalks celery, finely chopped; 2 scallions, green parts only, chopped; 1 large dill pickle, finely chopped; 2 tablespoons chopped fresh dill, or 2 teaspoons dried dill weed; 1 tablespoon capers (optional); 6 tablespoons (90 g) vegan mayonnaise or tahini, plus more if needed; 1 tablespoon apple cider vinegar; 1½ tablespoons Dijon mustard; ¼ teaspoon salt; Freshly ground black pepper; 5 cups (150 g) firmly packed baby spinach, baby arugula, or; chopped lettuce; 2 cups (300 g) cherry tomatoes, halved or quartered; 1 large cucumber, peeled and chopped; 1 cup (240 ml) Tahini Green Goddess Dressing (see this page), or; ¾ cup (175 ml) Everyday Lemon Tahini Dressing (see this page); 4 whole wheat pita breads, cut into quarters, or 4 slices rye,; pumpernickel, or sourdough toast, cut into quarters; OPTIONAL TOPPINGS; Chopped dill pickles, sauerkraut, pickled beets, chopped scallions; 5 tablespoons (75 ml) water; ¼ cup (60 g) tahini; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon apple cider vinegar; 1 tablespoon agave nectar or maple syrup; 1 clove garlic, coarsely chopped; ¼ cup (10 g) coarsely chopped fresh parsley; ¼ cup (10 g) coarsely chopped fresh basil leaves; 1 scallion, green part only, chopped

4 steps

These deli bowls are easy, satisfying, and, unlike all of the other recipes in this chapter, require no cooking at all. They’re a perfect option for a casual lunch. The chickpea salad, which is reminiscent of chicken salad, is a staple in my home. I use it on sandwiches, in wraps, or with crackers for a tasty snack. The grain in this bowl is pita bread, but you could certainly substitute a cooked whole grain if you like.

Updated at: Thu, 17 Aug 2023 03:01:10 GMT

Nutrition balance score

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Ingredients

4 servings

SALAD

3 cupscooked chickpeas

cans, drained and rinsed

2stalks celery

finely chopped

2scallions

green parts only, chopped

1dill pickle

large, finely chopped

2 tablespoonsfresh dill

chopped

1 tablespooncapers

optional

90gvegan mayonnaise

or tahini, plus more if needed

1 tablespoonapple cider vinegar

1 ½ tablespoonsdijon mustard

¼ teaspoonsalt

freshly ground black pepper

BOWLS

150gbaby spinach

firmly packed arugula

lettuce

chopped

300gcherry tomatoes

halved or quartered

1cucumber

large, peeled and chopped

1 cupGreen Goddess Dressing

¾ cupLemon Tahini Dressing

day

4whole wheat pita breads

cut into quarters, or 4 slices rye

pumpernickel

or sourdough toast, cut into quarters

TAHINI GREEN GODDESS

75mlwater

¼ cuptahini

1 tablespoonfreshly squeezed lemon juice

1 tablespoonapple cider vinegar

1 tablespoonagave nectar

or maple syrup

1 clovegarlic

coarsely chopped

¼ cupfresh parsley

coarsely chopped

¼ cupfresh basil leaves

coarsely chopped

1scallion

green part only, chopped

½ teaspoonsalt

freshly ground black pepper

Instructions

Step 1

To make the chickpea salad, put the chickpeas into a large bowl and use a potato masher or a fork to mash them partially, leaving about half of the chickpeas whole. Add the celery, scallions, pickle, dill, capers, mayonnaise, vinegar, mustard, and salt and mix well.

Step 2

Add a bit more mayonnaise if needed to hold the mixture together.

Step 3

Season with pepper, then taste and adjust the seasonings. Toast the pita, if desired.

Step 4

To serve, divide the lettuce, tomatoes, and cucumber among four bowls. Drizzle with the dressing and top with the pita wedges and one-quarter of the chickpea salad. Serve right away, of f ering any other desired toppings at the table.