Vegan Chickpea Winter Salad – gourmet style
Vegan hummus without tahini with artichokes, olives and orange filets– quickly prepared, healthy and served in gourmet style.
This dish consists of a creamy chickpea bummus with only 3 ingredients and a winter salad. Crunchy cabbage, fresh herbs, olives and artichokes are served on the hummus. The filleted orange pieces provide some fruitiness and a nice color.
This recipe is simple and can be prepared in just 15 minutes. The plate is styled and served like in a gourmet restaurant. Perfect as an appetizer with chickpeas for a party or just a healthy dinner yourself.
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Chickpea hummus without tahini
Hummus is very popular. Especially in vegetarian and vegan cuisine. One of the basic ingredients is tahini, a creamy paste made from sesame seeds. It gives the hummus a nutty, spicy flavor.
You love hummus? Then try this easy pumpkin hummus: prepared in 15 minutes and served with crisy bread chips!
But even if you don’t have tahini at home, you can make a delicious hummus from only 3 simple ingredients:
- chickpeas (home-cooked or canned)
- lemon juice
- salt (and other spices to taste)
Quickly blended
The cream is mixed in a strong blender until it is creamy and has no lumps. To serve it nicely on the plate, I used a cookie cutter to create a circle.
If you want the hummus to be creamy or more liquid, you can add some water and mix it with the chickpeas. The more water you use, the more liquid the chickpea cream becomes and you can then use it as a dip.
How to cook gourmet style:
Serving a dish beautifully is not that easy. The most important thing is that you already know at the beginning how the plate should look like.
Here is a step by step tutorial for the vegan chickpea winter salad. You can find the recipe and the exact ingredients below.
Step 1
Using a cookie cutter, place the thick chickpea hummus in a circle on the plate and squeeze it together. Carefully remove the cutter.
Step 2
Place the salad base of crunchy cabbage, olive oil and some chickpeas gently and slowly on the chickpea hummus base. Nothing should be hanging out on the sides.
Step 3
Halve the olives and spread them over the salad. Use 3-4 halves.
Step 4
Remove the pickled artichokes from the glass and quarter them. Add them to the salad. Trying to “build up” the dish into the high, that looks more professional.
Step 5
At the end, the delicate orange filets are also placed on the salad. They not only provide a fruity taste, but also an appetizing color.
Step 6
Now you can garnish the dish with small herb stalks and artfully add thickened balsamic vinegar to the chickpea winter salad.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan Chickpea Winter Salad
Equipment
- round cookie cutter
Ingredients
- 250 g chickpeas from the can or boiled
- 100 g white cabbage
- 4 olives from the jar
- 2 halved of artichoke hearts from the jar
- 1 orang
- juice of one lemon
- 2 tsp olive oil
- salt and pepper
- fresh herbs like parsley
- thickened balsamic vinegar
Instructions
- Blend half the chickpeas with some salt and half the lemon juice in a blender until creamy.
- Cut the cabbage into small pieces and mix it with the other half of the chickpeas. Mix the rest of the lemon juice, salt, pepper and olive oil and season the cabbage with it.
- Halve the olives, remove the artichokes from the jar and quarter them.
- Cut the orange into filets: cut away the peel with a knife so that the white skin is also removed. Then carefully cut in between each white skin with a sharp knife and remove the fillets from the skins.
- Now arrange the plate (the exact step-by-step instructions with pictures can be found further up in the article): first spread the chickpea hummus around the plate using a cookie cutter. Then carefully place the cabbage and the chickpeas, olives, artichokes and oranges on top of the hummus and press everything down lightly to secure it. Garnish with herbs and with thickened balsamic vinegar.
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