If i am honest… calling creamy potato, pasta or bean salad a salad is rather strange according to me.
It feels like pretty much anything can be called a salad today, hahah.
Some previous “salad recipes”
But you know what…. if it makes more people eat vegetables than why not. However it can be important to think about how big the portions are or how often you eat the creamy based salads. Or maybe choosing options such as soya yoghurt or quark as the base instead of mayonnaise or creme fraiche if you frequently eat the cream based salads.
A few weeks ago i made a chickpea “no tuna” salad, which i still haven’t posted the recipe for (that will be coming asap). But i thought… why not make a similar recipe but with a bbq base.
This dish works perfect to eat just as it is, or as filling in baguettes or baked potatoes or even add it to pasta or a regular vegetable salad!
1 can chickpeas, c.a 240g
c.a 150g tofu or vegan chicken pieces
1/2 small red onion, diced
1/2 red bell pepper
100-150ml vegan creme fraiche/vegan mayonnaise or use a soya based quark
Optional, 1 celery stalk or spring onion, diced
2-3 tablespoons Bbq sauce – homemade or storebought( recipe for homemade bbq sauce)
Salt and pepper
Oil to fry in
Optional add ins: Grated carrot, sun dried tomatoes, avocado
Start off with frying the chickpeas and the tofu or vegan chicken pieces in some oil in the frying pan. Optional, is to add the diced red onion if you want them soft in your salad. Or you could just add the red onion raw to the salad. After 2-3 minutes and the vegan chicken pieces/tofu has gotten a little colour, add 2-3 tablespoons barbeque sauce. Allow to heat on medium for a few minutes, or until the BBQ sauce is well absorbed and mixed in with the chickpeas.
In a bowl, add the BBQ chickpea/ch*cken and add the diced onion, bell pepper and spring onion. Add the vegan creme fraiche along with salt and pepper as well as any other extra spices you may like such as chilli, cayenne pepper or more BBQ sauce. Mix until well combined. Taste and adjust seasoning according to preferance, or if you want more sauce.
Eat as it is, or add to baked potatoes or bageuttes.
This dish works great to be eaten cold or eaten slightly warm right after preparation.
Give this recipe a try and don’t forget to let me know what you think. Either in the comments section below, or on my instagram: Itsahealthylifestyle