Vegan Instant Pot: Chickpea Salad Sandwiches Recipe

Vegan Instant Pot: Chickpea Salad Sandwiches Recipe - This recipe was inspired by the chickpea salad sandwiches on the menu at Farm House in Belmont, California. I knew I had to create a vegan version at home, since a chickpea salad bound with mayonnaise is practically begging to be made with aquafaba, the cooking water left behind when you boil a pot of chickpeas. This miracle ingredient is awesome for thickening and fluffing up the mayo, and it binds the salad together beautifully.

Serves 4
Vegan Instant Pot: Chickpea Salad Sandwiches Recipe

Ingredients for Vegan Instant Pot: Chickpea Salad Sandwiches Recipe:

  • 1⅛ cups (8 ounces) dried chickpeas
  • 1½ teaspoons fine sea salt, plus more as needed
  • 3 cups water
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon xanthan gum
  • ½ cup grapeseed or avocado oil
  • ½ small yellow onion, diced
  • 2 celery stalks, diced
  • 1 roasted bell pepper (half of a 12-ounce jar), diced
  • 1 carrot, shredded
  • ½ teaspoon freshly ground black pepper, plus more as needed
  • 4 sandwich rolls, toasted

Directions for Vegan Instant Pot: Chickpea Salad Sandwiches Recipe:

  1. Add 4 cups of water, the chickpeas, and 1 teaspoon of the salt to the Instant Pot and stir to combine. Let soak for 10 to 12 hours, then drain in a colander. Or use the quick soak method: Secure the lid and set the Pressure release to sealing. Select the Manual, Pressure Cook, or Bean/Chili setting and set the cooking time for 2 minutes at high pressure. (The pot can take about quarter-hour to return up to pressure before the cookery program begins.)
  2. Let the pressure release naturally for half-hour, then move the Pressure Release to Venting to release any remaining steam. Wearing heatproof mitts, lift out the inner pot and drain the beans in a colander. Return the inner pot to the housing. Return the beans to the pot. Add the 3 cups fresh water to the pot. Secure the lid and set the Pressure Release to Sealing. Select the Manual, Pressure Cook, or Bean/Chili setting and set the cooking time for 25 minutes at high pressure. (The pot can take about ten minutes to return up to pressure before the cookery program begins.)
  3. When the cookery program ends, let the pressure release naturally for 30 minutes, then move the Pressure Release to Venting to release any remaining steam. This time, you will reserve the cooking water for aquafaba. Place a colander over a bowl, drain the chickpeas in the colander, and pour all of the liquid (about 2 cups) back into the pot, leaving any sediment behind in the bowl. Set the chickpeas aside to cool.
  4. Press the Cancel button to reset the cookery program. Then select the Sauté setting and let the cooking liquid reduce for about 15 minutes, until it has reduced by half, to 1 cup of liquid (this is your aquafaba). Cancel the cooking program to turn off the pot and, wearing heat-resistant mitts, lift the inner pot out of the housing.
  5. Transfer the aquafaba to a jar and let it cool to room temperature. The aquafaba will keep, refrigerated, for up to 1 week.
  6. In a widemouthed 1-pint jar, combine ¼ cup of the aquafaba, lemon juice, 1 tablespoon of the chickpeas, the remaining ½ teaspoon salt, xanthan gum, and oil. Plunge an immersion blender into the mixture, then blend until thick and smooth, about 1 minute. Leftover mayonnaise can be stored in an airtight container, refrigerated, for up to 5 days.
  7. In a bowl, combine the remaining cooked chickpeas, ½ cup of the mayonnaise, the onion, celery, roasted bell pepper, carrot, and black pepper. Stir to mix all of the ingredients together evenly, then taste for seasoning, adding salt and/or black pepper, if needed.
  8. Spoon the chickpea salad onto toasted sandwich rolls and serve immediately. Leftover salad can be stored in an airtight container, refrigerated, for up to 3 days.

You can also use 2 (15-ounce) cans of chickpeas and their liquid to make this recipe. If using canned chickpeas, use their liquid for the mayo as-is, without reducing.

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