Vegetarian Chickpea "Tuna & Mayo" Sandwich

I recently called out to the Vegan, Vegetarian & Plant-Based Group on Facebook for their favourite Chickpea recipes.

One of the suggestion was using chickpea to replace tuna in a tuna and mayo Sandwich. It almost is like an egg, mayo and lettuce sandwich, without any egg. I was surprised at how delicious it was.



Ingredients
1/2 cup of cooked Chickpeas (pressure cooked from dry)
1 tbsp of your favourite mayo
Salt & pepper to taste

Smash up the chickpeas with the mayo, salt & pepper.
Serve on a sandwich with baby spinach.
Add extra salad if desired.

Alternatively, I tried a deconstructed hummus sandwich. I smashed chickpeas with tahini, lemon juice, olive oil, than had it on a Sambo with baby spinach. Surprisingly, it was delicious!

Ingredients
1/2 cup of cooked Chickpeas (pressure cooked from dry)
1 tbsp tahini
1 tbsp lemon juice
Good drizzle of olive oil
Sprinkle of cumin & paprika
Salt & pepper to taste

Smash it up together, but leave it chunky.
Serve on a sandwich with baby spinach or extras salad if desired.

Pressure Cooker

Information about my Favourite new kitchen accessory

Philips All-In-One Multi Cooker HD2237/72



Information Flyer & Specs

Instruction Manual 

Recipe Book


Meal Ideas for the Pressure Cooker

Potato Soup

Risotto

Mac & Cheese

Lentil Soup

Giant Pancake



Quinoa
1 cup to 1 cup
Use rice setting

Brown & white rice
1 cup to 1 cup
Use rice setting

Chickpeas
1 cup to 6 cups
45 minutes

Pinto Beans
1 cup

Ideas for Chickpeas

Lots of ideas for what to do with Chickpeas.
Courtesy of the Vegan, Vegetarian & Plant-Based Group on Facebook

I asked the group for their favourite Chickpea recipes, and this is the AMAZING result:


Roasted
Roast them on 200 degrees C for about 30 minutes
They crisp up while cooling so doesn't be fooled into thinking they are too soft when they come out of the oven

Spice Combinations for Roasted Chickpea  
Chilli, garlic & maple: Marinate in chilli & garlic sauce,  then toss them with lime juice and a little maple syrup (Be careful with the syrup as it can burn in a higher heat oven)


Another way to Roast
2 cups cooked chickpeas
2 tablespoons olive oil
Salt
Garlic salt
Cayenne pepper

Blot chickpeas with a paper towel to dry them
Toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper
Spread on a baking sheet
Bake for 30 to 40 minutes at 230 degrees C until browned and crunchy
Watch carefully the last few minutes to avoid burning.

Tips for Roasting
Be sure the oven is hot enough when you put chickpeas in and that they are in long enough
Blot chickpeas with a paper towel first
They may be soft when they come out of the oven, but they crisp up while cooling


Chickpea Salsa 
Cilantro, green onions, onions, celery, chickpeas, cayenne, vegan mayo, hot sauce, lime on tostadas


Roasted Salad

roast garlic, onion, sweet potato, and chickpeas seasoned with paprika, chilli powder, and a small dash of cinnamon for a sweet and smoky flavour
Drizzle tahini and a squeeze of lemon juice. Serve over rice!!

Chickpea Tacos

Courtesy of IHeartVegetables.com  

2 cups cooked chickpeas
1/2 teaspoons cumin
2 tablespoons hot sauce, plus more for drizzling
1/4 teaspoon salt
1/4 cup shredded purple cabbage
2 radishes, sliced into matchsticks
4 flour or corn tortillas
Preheat oven to
Mix chickpeas, cumin, hot sauce, and salt in a small bowl until evenly coated.
Spread over a baking sheet sprayed w/ olive oil & spread the chickpeas in an even layer
Roast for 10 minutes @ 170 degrees C. Stir then continue roasting for 5-10 minutes until browned.
Serve on tortilla with cabbage, radishes & drizzle with hot sauce

Beans & Chickpeas

Mix in a bowl Black beans, Red Kidney Beans, chickpeas, tomatoes, red onion, squeeze one lime, add cilantro.
Add avocado when eating!


Chickpea Stir Fry
Courtesy of Elavegan.com

1 tbsp peanut oil
1 onion
5 garlic cloves
a knob of ginger, microplaned
1 tsp onion powder
1 tsp paprika
1/2 teaspoon smoked paprika
Pinch of cayenne pepper
broccoli cut into small florets
1/3 cup broth
2 cups of cooked chickpeas

Cooked rice of choice for serving

Sauce
1/2 cup of water
3 tsp soy sauce (I love tamari soy)
2 tbsp rice wine vinegar
2 tbsp maple syrup, honey or rice malt syrup
1 tbsp cornstarch

Stir fry the way one stir-fries :)

Chickpea Meatballs 
Courtesy of KarissasVegankKitchen.com

2 cups chickpeas
2.5 tbsp ground flax seed
6 tbsp water
1/2 cup breadcrumbs
1/2 tbsp garlic powder
2 tsp onion powder
1 tsp dried parsley
1 tsp marjoram
1/2 tsp salt or to taste
1/2 tsp basil
1/4 tsp black pepper

Cook chickpeas in pressure cooker as normal
Drain the chickpeas & try to peal as many as possible
Wizz chickpeas in a blender until broken dow.
Add an egg & wizz
Mix herbs
If too sticky, add more breadcrumbs half a tablespoon at a time.
If too dry, add oil.
Make them into balls
Bake the chickpea at 230 degree C meatballs for 20-25 minutes, turning over halfway

Chickpea Salad
Courtesy of LoveAndLemons.com

2 tbsp extra-virgin olive oil
3 garlic cloves
1 tbsp lemon zest
2 tbsp lemon juice
3/4 tsp sea salt
 black pepper
1 ½ tsp cumin seeds (or 1/2 tsp ground added directly to mixing bowl, not toasted)
2 cups cooked chickpeas
1 cup cherry tomatoes
4 Medjool dates
3 cucumbers, sliced
⅓ cup capsicum, diced finely
¼ cup finely chopped parsley
¼ cup fresh mint
tahini to taste
⅓ cup chopped roasted chickpeas, optional

In a bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, pepper.
over medium-low heat, toast the cumin seeds in a pan until aromatic, about 30 seconds
Remove & crush them a bit in a mortar & pestle
dd them to bowl and stir.
Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl
Transfer to a serving platter, sprinkle with mint, drizzle tahini and top with the extra roasted chickpeas


Other Ideas

Coconut-Ginger Chickpea Soup

Chickpea pot pie

Chickpea stew

Mac and cheese  & chickpeas

Chana Masala 

Another Chana Masala 

Chickpea Salad Sandwich

Chickpea Shepherds Pie

Best Chickpea Burgers

Chickpea of the Sea “Vegetarian Tuna Fish” Sandwiches

Oat Bowl Themes

Tropical - Oats soaked in coconut milk, topped with tropical fruit like pineapple, passionfruit, mango, ect and chia seeds

Apple crumble - Oats soaked in apple juice, topped with sultanas, sliced apple, cloves, and SLA crumble (this is also delicious as heated oatmeal or in a slowcooker)

Choc banana - Oats soaked in cashew/almond/coconut milk and 1tbsp raw cacao to 1tbsp rice malt syrup topped with slice banana and chia

Honey & cinnamon  - Oats soaked in dairy free milk with sultanas, cinnamon & honey (also amazing as heated if using quickoats)

Berry bowl - oats soaked in a dairy free milk (soy, Almond, cashew, coconut) topped with strawberry, blueberry, chia and some nuts.

Chai - cinnamon, cardamom, ginger, clove

Carrot cake overnight oats - Oats, grated carrot, sultanas, cinnamon, maple syrup

Coconut berry - Oats, coconut yoghurt & frozen berries

Fruit & Nut - Almond butter, fig jam, chopped almond, maple syrup and walnut

Kewpie Mayonnaise Potato Salad

Potatoes vary from starchy to waxy. 

Starchy potatoes break down more easily and are better used in potato mash. Starchy potatoes varieties include Russet and sweet potato.

Waxy potatoes have less starch and keep their shape when boiled. Waxy potatoes include Hasselback or Kipfler.

In-betweener potato varieties (or all-purpose potatoes) are not too starchy or waxy, and they fall somewhere in-between. They include Desiree or Sebago.

The waxy potatoes are preferred for a potato salad, because they hold their shape, and won't turn into a mash when the potato salad is mixed together. You can also use the inbetweeners like Desiree too, but be mindful of not overcooking the potato or it will fall apart.


Ingredients 

• 1kg of potatoes 
• 1 cup of Kewpie Mayonnaise
• 1 small lemon, juiced
• 1 small red onion, finely chopped (you can use spring onion instead)
• 1 punnet of chives

Method

• Put the potatoes in a pan with cold water, then bring to boil
• Reduce the heat and cook potatoes for 3-4 minutes until tender
• Meanwhile, combine mayo, lemon juice, onion & salt in a container 
• Drain the potatoes and transfer to a large mixing bowl
• Add half the mayo mix over the potatoes and stir gently
• Place in a fridge to cool and the potatoes will absorb flavour
• Once cool and when ready to serve, add the rest of the mayo
• Then be the hero of the BBQ

This recipe is adapted from Potato Salad from Taste.com.au

Easy Falafel Wrap with Easy Tabouli

Ingredients 

- Falafel, made from a falafel pack or prepackaged
- Hummus
- Fake tabbouleh

Assemble the easy falafel wrap with the hummus, falafel prepared as per packet & the fake tabbouleh. Enjoy!

Home-Made Hummus   (Better than store bought!)

- 1/4 cup (60 ml) well-stirred tahini
- 1/4 cup (60 ml) of fresh lemon juice
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 small garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- Salt to taste
- 400g can of chickpeas, drained and well rinsed
- 2 to 3 tablespoons (30 to 45 ml) water
- Dash ground paprika, for serving

Put Tahini and lemon juice in a jug.

Wizz for 1 minute until “whipped or creamy”
Add olive oil, garlic, cumin and salt
I also add a dash of paprika, but this is optional
Wizz for 30 seconds until blended
Add chickpeas and wizz until smooth – you can add half of the chickpeas, wizz, then add the other half to make this easier.
Season to taste
Serve with a drizzle of olive oil and another dash of paprika

Fake Tabbouleh:
- Red onion, finely diced
- Tomato, finely chopped & seeds removed
- Parsley, finely chopped
- Pine nuts
- Lemon juice
- olive oil
- Salt & pepper

Make a fake Tabbouleh with the onion, tomato, pine nuts, lemon juice, olive oil. Add ingredients to a bowl & mix together.

Mushroom Stew in Red Wine Burgundy Sauce

Ingredients
olive oil
3 large onions or 5 smaller onions
2-3 carrots
500g mushrooms
4-8 cloves of garlic
185 mls of red wine
2 tbsp tomato paste
herbs (thyme or rosemary)
2 bay leaves
250 ml veg stock (or vegetarian beef stock)
black pepper

Mash potato to serve



Method
1) Preheat oven to 190 degrees Celcius

2) Slice one of the onions & cut the head and tails off the remaining onions. If they are larger, cut in half.

3) Cut the head and tail off the carrots. You can leave the mushrooms into very chunky slices, cut them in half, or leave whole.

4) Heat up some oil and add the garlic and sliced onion, and saute until aromatic.

5) Then throw in the remaining onions with the carrots & mushrooms

6) If using rosemary, throw that in & fry off as it is a hard wooded herb.

7) Turn up the heat and add red wine and allow to reduce for 5-10 minutes

8) Add the tomato paste, bay leaves, stock & black pepper

9) Put the mix into a baking dish and bake for 40 minutes.

10) Serve with mash potato