How To make Domesticated Chick Pea Dip
6 ea Garlic Cloves
1/4 t Black Pepper
1 c Olive Oil
1/2 c Lemon Juice
1 tb Salt
3 c Chick-Peas; Cooked
GARNISH:
1 x Parsley; Chopped
Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients). Add the chick-peas and continue mixing to a smooth paste. Garnish with the chopped parsley. Maybe served at room temperature or chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage
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You had us at loaded sweet potatoes! Mary Berg shares this delicious take on Buffalo chicken wings with a veggie twist.
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MRCQ - How to make Hummus without tahini | DIY Hummus
This video will show you how to make a quick and easy hummus without using tahini.
My Oil-Free Chickpea Salad Recipe
Hello ????,
Since becoming a crafty little kitchen witch, I make most of my meals on the fly using what I've through through trial and error and adapting with what I have on hand.
Today, I share with you the oil free chickpea salad I made today.
No planning necessary because I always have on hand:
1. Canned chickpeas
2. Something tangy like lime, red hot, pickles, tamed jalapeños, banana peppers, sriracha, etc.
3. Either a carrot, celery stalk, tomato, bell pepper, summer squash, zucchini, onion (all welcome to the party and interchangeable)
This seriously is my go to when I'm hungry, in a hurry, and don't want to turn on the oven.
Give it a try and let me know how you like it!
Thank you so much for watching and I hope you'll subscribe to my channel!
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Michelle
Making Chickpea Avocado Salad Live with Terri from EatPlant-Based
This is our LIVE Facebook Show from Tuesday, January 9th, where we made Chickpea Avocado Salad in the kitchen with PCRM Food for Life instructor, Terri Edwards, who is the content creator behind the website EatPlant-Based.
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Chickpea salad
I’m sorry, all my videos are out of order. This was a recipe I started making way back in 2014 when I first went vegan. It’s sort of a tuna salad/egg salad/chicken salad substitute for sandwiches, or you could use celery stalks or just put a scoop on a salad. It’s very delicious and I was so happy that my little string-pull food processor still works even after surviving the Arizona desert, L O L.
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Chickpea Vegetarian Salad - my own recipe
Hi my little chickpeas, so I made this recipe myself! I did no realise how delicious it would taste, so I decided to film it and share it with all my fellow earthlings to try :) It is vegan I checked so I hope you enjoy!
Ingredients:
- 1 avocado
- Tin of Mango
- 1/2 a punnett of mushrooms
- 1 red onion
- Handful of spinach
- 1 tin of chickpeas
- 2 tablespoons of pesto
- 1/2 a punnet of tomato
- Some rice crackers