Crispy Chickpea Salad, with a Kale Duo and Aquafaba Mayo ~ Meal/Side

Feature image by Levata

When you are draining a can of chickpeas what do you do with the liquid?

Silly question you may think! Think again! The liquid in a can of chickpeas is called ‘aquafaba’ and it is a versatile vegan ingredient that can be used to make a variety of things including chocolate mousse! Yep, that’s right chocolate mousse. So next time you go to tip the liquid out of a can of chickpeas down the sink, think again and google ‘aquafaba’ the results may astound you.

Guide

This is a zero-waste recipe, the only two caveats on this are you buy young kale where the stalks can be easily digested and you use the ‘aquafaba’ to make mayonnaise. If you are not daring enough, you can substitute the mayo for any you like, do add some lemon and mustard to it for flavour. The recipe calls for 60-80g of chickpeas, this is not a whole can. But once you start eating gnarly chickpeas you will want them all so increase the other ingredients and make extra crunchy chickpeas and store for a snack.

Provisions guide

For one

• 60-80g of chickpeas

• 1/4 tsp of paprika

• 1 tsp of oil

• Lemon rind

• Roughly torn green and purple kale leaves or baby kale

• 3 tbsp of aquafaba mayo (see below, if using normal mayo add lemon juice, mustard, and a tsp of olive oil)

• Garlic chives, finely sliced (you can substitute normal chives or spring onions)

• Salt and pepper

• Mustard micro herbs

Preparation

1. MIX chickpeas, paprika, oil, lemon rind, and salt and pepper in a bowl.

2. PLACE chickpeas spread out on a tray and bake in a 200 deg C oven for 20 mins or until crispy. (it helps to leave them in the oven after you turn the oven off till the oven is cool, life a good pav)

3. MIX In a bowl place the kale and onion chives and coat with mayo.

4. PLATE kale and top with chickpeas and micro herbs. Devour, wishing you make more chickpeas.

Zero Waste

• Aquafaba from a can of chickpeas, should be about 1/4 cup-1/3 cup

• 1 cup of grapeseed or safflower oil

• 1 tbsp of lemon juice

• 1/4 tsp of yellow mustard

• Salt

1. ADD to a tall container, aquafaba from chickpea can, salt, 1/4 tsp of yellow mustard, 1 tbsp of lemon juice.

2. MEASURE out 1 cup of oil

3. PUT the stick blender in the tall container and while it is still running very slowly pour the oil in a thin stream to emulsify the mayo.

4. STORE in the salad and store the rest in a jar in the fridge.

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Words By

Anita La Forgia

Life learner, multipotentialite, lifestyle elevator and creator

A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.

Feature image: @notjustanita