I’m back on dry land, hurrah! However I now go by the name ‘captain’ (or just cap’n to those who know me well) and I smoke a pipe. I’ve also been trying to grow a beard, but so far no luck.
With minimal cooking facilities on the boat (an oven that barely worked, and about six inches of worktop), we were forced to be a bit creative, or resort to cheese sandwiches three times a day for a week. As much as I love cheese, even that doesn’t appeal to me. So instead, I made a chickpea sandwich filling that vaguely resembled the one I posted last year. And I guess I’m now on a bit of a chickpea salad kick, because it’s only taken me two days to make another version – this time a lemony walnut chickpea salad with goat’s cheese, red onion and rocket (that’s arugula to some of you, and ‘that frilly green stuff’ to others).
This salad / sandwich filling has a little bit of everything – sweetness, tanginess, crunchiness, pepperiness (are these even words?), and it all goes together perfectly. Just a couple of tablespoons of mayonnaise holds it all together nicely, but if you’re one of those (weird) mayonnaise haters, you could always experiment with using yoghurt or sour cream instead. I served mine stuffed inside a pitta bread, but you could have it plain or with salad leaves if you prefer. It’d pack up nicely into a lunch box too.
A quick question: does anyone here soak and cook their own chickpeas? It seems like an awful lot of hassle to me so I’ve only ever used tinned chickpeas, but I wonder if I should give the dried ones a go. Do they actually taste much different / better? I’m pretty sure I won’t be able to convince myself to do it unless they’re significantly better…
Anyway, enjoy the recipe!
- 400g tin chickpeas, drained (240g when drained)
- 1/2 small red onion, thinly sliced (or 1/4 larger red onion)
- 50g soft goat’s cheese, crumbled
- 20g rocket (arugula), roughly chopped
- 50g walnuts, chopped
- 2tbsp mayonnaise (heaped)
- 2tbsp freshly squeezed lemon juice
- Salt
- Black pepper
- Combine all ingredients in a large bowl, and mix well. Season to taste. Serve on bread, in a pitta pocket, or with salad.
Julie
Thursday 17th of September 2020
So tastey! That really hit the spot!
Becca @ Easy Cheesy Vegetarian
Friday 18th of September 2020
Thanks Julie!
Elizabeth
Monday 13th of July 2015
Love, love , love this recipe! Thanks so much for sharing! My husband really likes it, too. Last time I made it he ate nearly all of it--all I got was a large spoonful! Guess I'll need to double it next time!
Becca @ Amuse Your Bouche
Monday 13th of July 2015
Haha that's great to hear, thanks for your comment Elizabeth! :)
Patty Perez
Saturday 25th of October 2014
Amazing!! I'm devouring it as I type this. I added chopped tomato and salted the onions before adding them in so they wouldn't be so strong. This is so good.. thanks for sharing!
Becca @ Amuse Your Bouche
Saturday 25th of October 2014
Thanks Patty, so glad you're enjoying it! :)
Maria
Wednesday 15th of October 2014
I am now a HUGE FAN!! I love this quick and easy recipe! I did substitute Feta cheese for the goat cheese only because I already had the Feta in the fridge. I am hooked!
Becca @ Amuse Your Bouche
Thursday 16th of October 2014
Thanks Maria! :) Feta sounds like a great substitution!
Christina
Wednesday 10th of September 2014
Everything's better if it doesn't come from a can/tin. Try making your own, it's really easy and not a lot of bother or hassle at all. Soaking for about 18 hours is the only thing...you have to plan ahead. Here's how I cook beans/chickpeas: http://christinascucina.com/2013/10/simple-healthy-italian-bean-salad.html I hope you try it! CC