Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Smashed Kimchi Chickpea Salad

Smashed Kimchi Chickpea Salad

From Gena at The Full Helping; adjustments made for Intervale Food Hub members

Ingredients

  • 3 cups cooked chickpeas (2 cans chickpeas, drained and rinsed)
  • 5-6 tablespoons mayonnaise, vegan mayonnaise, or tahini (as needed)
  • 1 heaping cup finely chopped kimchi + 2 tablespoons kimchi brine
  • 2 teaspoons rice vinegar or apple cider vinegar
  • Sriracha, to taste
  • Crushed red pepper, to taste
  • Optional mix-ins: A few dashes of dulse or kelp flakes, 1-2 tablespoons gomasio or toasted sesame seeds, finely chopped scallions, grated carrot

Instructions

  1. Place the chickpeas in a mixing bowl and add the mayonnaise or tahini. Use a potato masher or the back of a fork to mash the chickpeas up; they should be mostly mashed, but it's nice when a few of them remain whole. Start with 5 tablespoons of mayonnaise or tahini, then add a little more as needed for a creamy texture.
  2. Fold in the kimchi, vinegar, sriracha, and pepper. Add any additional mix-ins you like, then taste and adjust seasoning as needed. Serve.

Notes

Leftover salad will keep in an airtight container in the fridge for up to 3 days.