This is perfect for stuffing portabella mushrooms, large summer squashes, or, as I did, use as a topping for pizza! Delicious. You could also just throw this in a pita for as a chickpea salad. The flavors are excellent and will surely taste good however you serve it! (I forgot to add the cashews when I was making the chickpea mixture which is why they are on top! Oops.) If making as stuffed veggies, you may want to halve or third the recipe so you don’t have a ton of stuffing.
- 1 1/2 cups carrots, finely chopped
- 3/4 cup red onion, diced
- 1 bunch green onions, chopped
- 3 cans chickpeas, drained (I used unsalted)
- 1 tsp salt (decrease if your chickpeas are salted)
- 2 tsp garlic powder
- 1 1/2 tsp paprika
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp rosemary
- 1/2 tsp basil
- 1/2 tsp marjoram
- 2 tsp tahini
- 4 tsp vegan mayo
- 1/2 cup roasted cashews, chopped
- 2 – 3 tomatoes, sliced
- vehicle for the chickpea topping – pizza crusts (one recipe of this); portabella mushrooms, summer squashes, etc….
Saute carrots and onions (both types) in water, olive oil, or broth until onions are soft and carrots are almost soft.
Mash the chickpeas with a fork on a plate (one can at time). Place in a large bowl with sauteed veggies and remaining ingredients except tomatoes. Stir well.
If you plan on stuffing a veggie with this or topping a pizza, preheat oven to 350. Top veggie/pizza crust with chickpea mixture. Arrange tomatoes on top. Bake until done (15 – 20 minutes for pizza; longer for stuffed veggies – until veggies are done!)
Or, just put the chickpeas and tomatoes in a tortilla and serve as a wrap.
Modified from this recipe.