I’ve been a little obsessed with creating pates and spreads lately. I like scooping them onto salads. I suppose I shall call them “salad scoops” from here on in. In my quest for a new scoopable creation, I was inspired by this dressing recipe by the cupcake punk. But, of course I was missing some of the key ingredients so I rearranged the recipe based on what I had on hand at the time. It turned into a vegan take on what I imagine is sort of a chicken salad, using chickpeas as the base. I served it over a big pile of kale leaves, and it really hit the spot. Here is a picture of my feast:
1/2 C raw cashews
1/2 C water
5 or 6 soaked figs
2 tsp rice vinegar
1 tsp curry powder
1/2 tsp garam masala
1 T tahini
1 tsp olive oil
more water to thin
I blended up the dressing in my best friend (aka my Vitamix) until it was thick and creamy.
Curried Fig and Chickpea Salad Scoop
Then I processed about 2 C of chickpeas just until chunky, added some salt and pepper and stirred in about 1/2 of the dressing. I diced some carrots and red onion and added them to the mix, creating the faux chicken salad.
I added the rest of the dressing to a big bunch of kale and massaged it until the leaves were softened. Then I put it altogether and had a party in my mouth. 🙂
I hope you try it our for yourself! And go take a look at the cupcake punk’s site. I think she’s changing things up, but she’s worth following through the blogosphere! Happy snacking today.