Creamy Chickpeas
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This recipe is from Green Kitchen at Home by David Frenkiel and Luise Vindahl.
A delicious chickpea recipe, perfect as a side salad, on potato, toast, pancakes or wraps!
You’ll need a mixing bowl.
Serves 4
Ingredients (when in italics available from the van)
200g chickpeas (approx £1)
3 tablespoon olive oil (approx 20p)
3 tablespoon tahini
2 small apples
juice of 1 lemon
1 teaspoon sweetener (honey, maple syrup)
sea salt and black pepper
Total cost from Incredible Bulk approx £1.20
Method
Cook your chickpeas first - so they will need to be soaked for 8 hours / overnight and then cooked (90mins in saucepan, 15mins in pressure cooker). This can be done ahead of time as chickpeas can be cold.
Place the oil, tahini, lemon juice, sweetener in a bowl, mix until fully combined and add seas salt and black pepper to taste.
Grate or dice the apples and add to bowl along with the chickpeas and mix until well coated in the dressing.
Enjoy on their own, as part of a salad or as a topping!
Zero Waste Tips
Buy dried chickpeas from your local zero waste shop and avoid single use packaging.
Look for loose lemons and apples without plastic packaging.
Buy a sweetener in a glass jar that can be reused for your refills.