These delicious appetizers look beautiful and are filled with flavour (and plant based protein).

Enjoy

INGREDIENTS

• 1 can chickpeas, rinsed and drained
• ¼  cup tahini (sesame seed butter)
• 1 Tbsp apple cider vinegar
• 1 Tbsp lemon juice
• 1 Tbsp Dijon mustard
• 1 large stalk celery, sliced
• ¼ cup red onion, chopped
• handful of parsley, chopped
• ¼ cup dried cranberries
• 1 tsp garlic powder
• ½  tsp paprika
• fresh ground pepper and sea salt
• 16 endive leaves (2 larger heads), bottom cut off and gently peeled into ‘boats’
• pumpkin seeds and/or chopped walnuts for garnish

METHOD

In a medium mixing bowl, mash the chickpeas with a large fork or potato masher to your desired consistency – you might like to mash them up until they’re creamy or leave them less mashed with a little more texture.

Stir in the tahini, apple cider vinegar, lemon juice and mustard until well combined. Add in the celery, red onion, parsley, cranberries, garlic powder, paprika and salt and pepper to taste and stir until all ingredients are mixed well.

Spoon the mixture into each endive boat and sprinkle with a few pumpkin seeds and/or chopped walnuts for crunch.

You can refrigerate any extra chickpea mixture in an airtight container for 2 – 3 days. It’s also delicious in a wrap or on toast as a chickpea salad sandwich or on top of a bed of arugula. 

TIPS & NUTRITION

You can easily make the ‘chickpea salad’ ahead of time, even the day before, and then place it in the endive boats before serving. It will keep in the fridge in an airtight container for up to 3 days.

I like to make extra of the ‘chickpea salad’ to enjoy on a sandwich, in a wrap or on top of a bed of greens.

Looking for another delicious holiday appetizer? Try this Cranberry Brussels Sprout Crostini