Asian Chickpea Mix Food

CHICKPEA SALAD SANDWICHES

Steps:

• Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt and several grinds of pepper in a large bowl with a fork or potato masher, scraping down the sides of the bowl with a rubber spatula as needed, until the chickpeas are crushed and the salad is slightly chunky. Taste and adjust the seasoning with salt and pepper.
• Spread the salad onto 2 slices of the bread, top with the pepitas and baby kale and then sandwich with the remaining 2 slices bread. Serve immediately.

ASIAN CHICKPEA MIX

Steps:

• Pick over chickpeas and rinse.
• Bring 8 cups of water and chickpeas to a hard boil for 2 minutes. Remove from heat and let stand 1 hour. Drain and rinse.
• Bring 8 more cups water, soaked chickpeas, and lemon grass to boil. Reduce heat. Cover partially and simmer 35-40 minutes (until chickpeas are tender). Drain and rinse chickpeas, and discard lemon grass.
• Heat oil in large non-stick skillet over medium heat. Cook onions, garlic, and ginger for 3 minutes. Add chickpeas and red pepper. Cook, stirring, for 5 minutes.
• Scrape into large bowl. Add mandarins and almonds; stir to combine.
• Whisk together soy sauce and rice vinegar; drizzle over chickpea mixture. Sprinkle with coriander.

ASIAN CHICKPEA LETTUCE WRAPS

Steps:

• Drain and rinse both cans of chickpeas.
• Place chickpeas in a food processor and puree in 5-10 second increments. You do not want to turn the chickpeas into a mash, you simply want to grind them into pieces.
• Add 1 tbsp of olive oil to a pan and heat.
• Add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn.
• Add remaining ingredients, except basil, and stir. Cook over low heat for 10 minutes, stirring occassionally.
• If using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt.
• Wash lettuce leaves and pat dry.
• Spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately. Drizzle with sirachi sauce if desired.

ASIAN CHICKPEA AND CORIANDER DIP

Steps:

• In a blender or food processor grind coriander and garlic briefly.
• Add the remaining ingredients and process to a reasonably smooth paste, adding 1 tablespoon of water if too thick or dry.
• Spoon into a bowl and serve with Trident Rice Crackers.

ASIAN INSPIRED CHICKPEAS

Steps:

• Soak chickpeas overnight for 8 to 12 hours. Strain and rinse well.
• Cook chickpeas in 2 quarts of water for 15 to 20 minutes or until tender.
• In a large bowl combine all the other ingredients and mix well. Add chickpeas and toss well. Let marinate for 10 minutes. Taste and adjust seasoning as needed.