Chickpea + Cranberry Stuffed Endive Boats
Not only are these easy to make, but they’re also gluten-free and a pretty way to sneak a little extra veg into your holiday menu!
Recipe by Kim Ruzycki via krplantbased.com
makes about 16
•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
•a handful of parsley, chopped
•¼ cup dried cranberries
•1 tsp garlic powder
•½ tsp paprika
•fresh ground pepper and sea salt
•16 endive leaves (2-3 larger heads), bottom cut off and gently peeled into 'boats'
•pumpkin seeds and/or chopped walnuts for garnish
•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 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.
•Carefully spoon the mixture into each endive boat and sprinkle with a few pumpkin seeds and/or chopped walnuts for crunch.
•Refrigerate any extra chickpea mixture in an airtight container for 2 - 3 days. It’s delicious in a wrap for a chickpea salad sandwich or on top of a bed of greens.
You can easily make the 'chickpea salad' ahead of time, even the day before, keep it in the fridge and then place it in the endive boats right before serving.
For more delicious plant-based holiday recipes, click here!