This recipe is made using the Minimalist Baker’s Chickpea Salad! We always double our batches!
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons tahini
- 1 teaspoon Dijon or spicy brown mustard
- 1 tablespoon maple syrup or agave nectar
- ¼ cup diced red onion
- ¼ cup diced celery
- ¼ cup diced pickle
- 1 teaspoon capers, drained and loosely chopped
- Healthy pinch each sea salt and black pepper
- 1 tablespoon roasted unsalted sunflower seeds (optional)
*Stacks: (see note)
- 1/2 roma tomato, seeds removed, small dice
- 2 tablespoons red onion, small diced
- 1 teaspoon lemon or lime juice, divided in half
- 1 teaspoon salt, divided in half
- 1 tablespoon, minced cilantro
- 1/2 avocado, small diced
- Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole. For this, I use my food chopper from Pampered Chef.
- Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to the mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
*Stacks: (see note)
- In a small bowl, add tomatoes, red onion, 1/2 lemon/lime juice, 1/2 the salt, and cilantro. Mix well.
- In another bowl, add avocados, the other 1/2 of the lemon/lime juice, and 1/2 the salt. Mix well.
- If using a food ring, fill ring 1/3 full with avocado, repeat the next two layers using chickpeas, and tomatoes. Press firmly and remove the ring. Top with microgreens and cilantro.
- If using a round mold with a bottom–trace and cut a piece of parchment or waxed paper to fit inside the mold. Add tomatoes, chickpea salad, and finish with avocados. Press firmly, but not too hard. Carefully use a knife to score the edges of the stack and flip mold. Remove parchment paper. Reassemble any pieces that have fallen away. There may be a few, no worries! Top with microgreens and cilantro.
*This is for one stack.
You can freeze what you don’t use, otherwise, l keep it covered in refrigerator for 4-5 days.