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  • Writer's pictureSMO

Chickpeas, Please!

Updated: Feb 25, 2022

Happy Monday, Kinfoke! We are mid-way through the first month of 2022! How are you doing? Are you sticking to your resolutions?

I'm now 17 days off social media-no Instagram, no Facebook. I feel freer than I have felt in quite some time. I didn't realize how distracted I was. Don't get me wrong, I loved getting to keep up with my Kinfoke and the different pages that inspired me, but I have really lifted my head up and have my eyes up and open to the world in front of me. I've been reading more books...yes I AM reading BOOKS! It feels good to say that I'm actually giving reading a real shot and I love it. I am also trying a lot of new recipes, and I'm catching up with the people around me. January also marks beginning my third year into my vegan journey. The ingredients and products I use now are so different from when I began, and I can definitely say that I love my plant-based lifestyle. It's been one of the most beautiful challenges of my LIFE!

This recipe has been tried and true since the beginning of going vegan. After a couple of years making it, I would say I've perfected it. Modify it to your liking, it's hard to mess up!

I make a huge batch of this because it is good anytime really. As a snack, a salad topper, a sandwich filler, with a veggie, however! AND since there's no meat and eggs in it, you don't have to worry about it spoiling as quickly as a traditional chicken salad!

I cook an ENTIRE bag of chickpeas in the Instant Pot. Chickpeas are versatile and can be eaten savory or sweet. Having a bunch means you can also make HUMMUS! (I'll share my recipe for that soon!)

But if you are in a pinch, you can use the canned chickpeas as well. (Save the aquafaba aka chickpea juice. You can use it in other recipes as egg white.)

  • 30 oz chickpeas (two cans drain juice)

  • 2 hefty tablespoons of Vegenaise (adjust to creaminess may want a little more or less). Vegenaise is delicious if you haven't tried it! Follow Your Heart makes the best in my opinion!

  • 1 cup chopped onion ( I like a lot of onion so mix to the ratio you like)

  • 1/2 cup chopped celery

  • 1/2 cup chopped carrots

  • 4 cloves of chopped garlic

  • Mix ingredients together and add salt and pepper to your liking

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Dust with smoked paprika

I have seen variations that add walnuts, apple, grapes, or almonds. You could also add dill if you would like more of that flavor.

For the salad I chopped romaine, kale, parsley, leeks, onions, and carrots. I topped it with the chickpea salad and a plant-based dressing mixed with hummus. We eat Bubbie's pickles now that are made with brine instead of vinegar. Add a few cashews (or whatever toppings you like) and you have yourself an amazing meal! I love Everything Bagel seasoning! I add that to most of my meals.

SB loves tomatoes and cucumbers on her salad!

Here's a peak of it as a sandwich on some gluten free bread!

In this one, I added some chopped broccoli! So good!

Let me know if you give it a try!

I would love to hear what you think and the different combinations you come up with.

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