Friday, August 30, 2013

Chickpea Salad

So two weeks ago at the library I was trying to be all super-bloggery and wrote out 5 blog posts in advance so that I could post via the phone without having to worry about internet or electricity usage. Well I completely forgot about them and spent the past week feeling bad about the fact that I hadn't posted. Epic fail!

Disappointingly, we are still waiting for parts. We were initially told that it would take four days for the engine mounts to come in from back order but the new estimate is for sometime next week and then will take a further 6-10 days to get to us. We are continuing to try and make the best of the situation and get things done. We are currently back in Brisbane for five days and have the fridge airing out while we are gone in the quest to eliminate as many odors from the boat that we can. A rogue cauliflower left the fridge and all of it's contents smelling rather fresh (not). The jobs of the past two days will be addressed in a separate post as that is real smelly business. Bryce's mum had a double knee replacement this past week and is doing great so it is nice that we are around to visit her in the hospital. While we are gone, someone (who shall remain nameless to avoid them getting unwanted calls or visitors) is taking advantage of our prime waterfront location and using it as a base from which to fish, kayak & relax.

As I was finishing making chickpea salad, I asked Bryce to try it to see if it was missing anything, his response was “tastes like it’s missing tuna.” The sign of an awesome meal is when it doesn’t taste like it’s missing meat! Thankfully once he actually had it in a sandwich he came around and admitted its deliciousness. I was really pleased with this as it was so easy and very satisfying. It took about 5 minutes to prepare and less time to clean up. We still haven’t gotten into a routine with washing dishes but the least amount of dishes created, and thus piled up on the sink, the better! I'm also on the lookout for great ideas for quick and easy recipes when we are at sea. This would be great on a sandwich with lettuce (which we unfortunately didn’t have) or even served without the bread as a salad.

Chickpea Salad

1 tin chickpeas, rinsed
3 tsp mayonnaise (vegan)
1 carrot, finely chopped
3 green onions, chopped
1 tsp rosemary
2 tbsp fresh cilantro, roughly chopped
crushed red chili, to taste
salt & pepper to taste

  1. Roughly mash chickpeas and combine with all other ingredients.
  2. Serve as desired and enjoy!


  1. We are big fans of the chickpea salad sandwich- it is an awesome staple we can make from long term provisions- or dress up when we're closer to markets and able to get lettuce or other freshies.

    I'm curious if you've got a go-to method for making vegan mayo, or plan on storing commercial product. It can be hard to find. I love the idea, but haven't ever looked into it. I make mayonnaise sometimes, but it's definitely not vegan!

    1. There are many different variations of how to make vegan mayo. I've tried a few of them but none that I see working so well in this environment. I made some creamy chipotle sauce a couple of weeks ago with cashews as the base (the recipe is listed under the food tab) and am so pleased that it worked. I'm going to experiment with other flavours and hope that they will be a suitable mayo substitute. Obviously it won't be the exact same texture but I'm hoping it will be close enough!

  2. when we're all praising my mom's vegetarian meal, my dad LOVES to say how good it is and follow it up with "but you know what would make it really good? chicken/beef/bacon" never ceases to amuse him