What’s your cooking style? I don’t mean the kind of food you cook or diet you follow, but how do you cook? A lot of people rely of mixes, cans and pre-packaged/pre-made ingredients. There’s nothing wrong with that, I too, from time to time, use organic scone mixes, no-chemical-added pancake mixes and I love no-salt-added beans; they are great time savers and taste delicious. Some people swear by mise en place and I can certainly see the appeal in it – everything is clean, pre-measured and convenient.

I, however, developed my own way of cooking from years of making dinners and hosting dinner parties. It’s most closely resembles Jamie Oliver’s cooking philosophy in his 20-minute meals. I always try to maximize time: while water is boiling, I’ll dice the veggies, while onions are sautéing, I’ll prepare the chicken. I usually think through the recipe and try to come up with the sequence of steps where a few things are done at the same time. It’s sort of anti mise en place kind of cooking. It’s messy, but it’s time saving and this way I can have (on rare occasions) a three course dinner  on the table on a week night. One of those days I’ll do a post about how I prepare and cook for dinner parties. And when I say dinner parties, I mean Russian style dinner parties. What’s the difference? Well, I don’t consider that I made enough food for a dinner party if I can’t have leftovers for the next 2-3 days. 

This Chickpea Salad is delicious, healthy, filling and satisfying. It can even be  made vegan by using eggless mayo.

What does it have to do with this Vegetarian Chickpea Salad? Not much, except that I fell in love with it so much, that I started making it for lunch to take to work… In the morning. This particular version I made last week. I got up at 6am and left home by 6.50am. In those 50 minutes I took a shower, dried and styled my hair, got dressed, put on make up, fed the cats and made this. 

I first saw a Chickpea Salad on Oh She Glows site last week. Then I saw another version of it on Pinterest a day later (unfortunately I did not save the link). I got obsessed with trying, but I made my own version which I am now pronouncing my favourite food ever! Ok, I exaggerate a lot, but it’s really good, delicious, spicy, creamy, filling, satisfying, healthy, vegetarian. Oh, and if you use egg-less mayo, then it could be made vegan too. It reminds me of a potato salad with less guilt. Yummy!

This Chickpea Salad is delicious, healthy, filling and satisfying. It can even be  made vegan by using eggless mayo.

Vegetarian Chickpea Salad

2 servings

Chickpeas, drained and rinsed – 1 can (540 ml)
Onion powder – 1 tablespoon
Cayenne pepper – 1/4 teaspoon (or less depending on how spicy you like it)
Dried green onion – 1 teaspoon
White wine vinegar – 1 teaspoon
Dijon mustard – 2 teaspoons
Mayo – 2 tablespoons (or a bit less if you’d like to save a few calories)
Dill, finely chopped – 5 tablespoons

  • To make this salad in only 5 minutes, first wash the dill and wrap it in a paper towel to remove the moisture.
  • Drain and rinse the chickpeas and leave them in a colander to drain more.
  • In a medium sized bowl, combine the onion powder, cayenne pepper, dried green onion, white wine vinegar, dijon mustard and mayo. Mix well.
  • By this time the dill should get dry, so chop it finely and add to the mayo mixture and mix.
  • Add the well-drained chickpeas and mix with a fork, mashing half of the chickpeas with the fork.
  • Serve on toast, with crackers or with vegetables.

This Chickpea Salad is delicious, healthy, filling and satisfying. It can even be  made vegan by using eggless mayo.

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