gena hamshaw s vegan deli bowls with smashed chickpea salad
Quick & Easy
Gena Hamshaw s Vegan Deli Bowls With Smashed Chickpea Salad
Whether you have rosy associations with potato, macaroni, and other salads lovingly glommed together with mayo, or you’ve always been a bit uneasy about the whole genre—there is something for you to love in this recipe.
Ingredients
- 3 cups cooked chickpeas, or 2 (15-ounce, or 425g) 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 (90g) tahini or vegan mayonnaise, plus more if needed
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons dijon mustard
- 1/4 teaspoon salt
- freshly ground black pepper
- 5 cups (150g) firmly packed baby spinach, baby arugula, or chopped lettuce
- 2 cups (300g) cherry tomatoes, halved or quartered
- 1 large cucumber, peeled and chopped
- 3/4 cup (175ml) everyday lemon tahini dressing (see below)
- 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
- 1/4 cup (60ml) warm water, plus more if desired
- 1/4 cup (60g) tahini
- 1 clove garlic, finely minced or grated
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon agave nectar or maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Directions
- 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, tahini, vinegar, mustard, and salt and mix well. Add a little bit more tahini if needed to hold the mixture together. Season with pepper, then taste and adjust the seasonings. Toast the pita, if desired.
- 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, offering any other desired toppings at the table.
- To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.)
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