Tuesday, January 31, 2017

Amazing Chickpea & Sunflower Seed Salad Topper

I have to say, I am pretty proud of myself for coming up with this incredibly tasty (and unusual) salad topper. I started throwing things in a bowl....I started with a can of chickpeas....I wasn't going to roast them, so I needed some crunch....okay, I had some roasted sunflower seeds - in they went. Next up, some capers because why not? Okay, this is coming along.....a dollop of Dijon mustard, a drizzle of maple syrup (because I put maple syrup in everything), and a sprinkling of salt and a grind of pepper. Yum, this is getting good. Okay, what's next? A sauteed shallot....now we're talking! Finally, I took a bite of the finished product and WOW! And then I took another bite, and then another....gosh, this could be a salad in and of itself....and I just might do that (but I'll add in some navy beans and lemon juice...stay tuned!)....I had to stop myself from eating the whole bowl right then and there (5:00pm is my witching hour and I feel starved waiting for my husband to come home)....

So I added this to a Greek-inspired salad with bell peppers and roasted potatoes and tomatoes and it was just delicious!

I wanted to blog the recipe right away before I forgot it!


16 oz can of chickpeas, drained and rinsed
2 Tbl capers
2 Tbl salted sunflower seeds
1 tsp Dijon mustard
2 tsp maple syrup
1 or 2 tsp dried dill
Pinch of salt & pepper
1 shallot, peeled and finely chopped
1 tsp olive oil

Heat olive oil in a small saucepan over medium heat. Add the finely chopped shallot and saute for about 3 or 4 minutes.

Add all the other ingredients to a bowl and combine. After the shallots have cooled a bit, add them to the chickpeas. Stir to combine. Use as a salad topping or eat right out of the bowl!

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