The whole dish can be done in less than 30 minutes, and it is great leftover, so it is a nice hearty meal for a weeknight and perfect comfort food on a fall night.
Like all of my recipes, there are MANY variations. I will show you one version, and I encourage you to play.
This could be called a "Mock Tuna Salad," but I hate anything that involves fake meat, so I go ahead and let the chick peas shine here. That being said, if you like a good tuna salad, you will love this!
I will give you the recipe for what I did this time, and then I will offer all sorts of alternative ingredients. Since this is a salad not a delicate cake, all ingredient measurements are an estimate. This version of the recipe makes 3-4 servings. Add more, add less, omit...you do you, inspired by me.
Wherever I live in the world, I love to make my own twist on my favorite foods using locally available items. A friend of mine here has a show that does just that. Limin Vybz with Allan Ramsarran showcases local foods by not-always-local chefs.
There are a lot of reasons why one MIGHT decide to eat less or no meat...or as I affectionately like to call it, "dead carcass." While one person may care deeply about animals, another one may care more deeply about their own intestines, so I am going to try to make arguments that appeal to... Continue Reading →