This recipe was inspired by a wonderful Chickpea of the Sea dish I ate at Kripalu last week. “Very convincing” was my daughter’s comment when she tried it. So, of course I wanted to try to make it at home.
This is the label that was next to Kripalu’s version.
Chickpea of the Sea Label from Kripalu
Here’s my version:
Chickpea of the Sea:
- 2 cups cooked chickpeas
- 2 celery stalks
- 3 tablespoons Olive Oil
- 2 tablespoons onion (scallions, green onions, or shallots would work well too)
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Ume Plum Vinegar (I think more Apple Cider Vinegar would work here if you don’t have the Ume Vinegar)
- 2 tablespoons Nutritional Yeast (This is worth having as a staple in your house – it adds a cheesy-taste )
- 1 teaspoon dijon mustard
- Pinch of Cayenne Pepper
- Sea Salt and Black Pepper to taste.
In a food processor pulse celery and onions. Add all the rest of the ingredients and pulse until it has a tuna salad consistency.
Easy, delicious and nutritious.
Yum!
Nina Manolson, MA, CHC, certified Health Coach and Psychology of Eating Coach believes that every women deserves to feel good in their own body. She helps women create a healthy and positive relationship with their food and body so they can love their body and life! She’s the founder of NinaManolson.com and NourishedWomanNation.com
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