Chickpea Endive Boats - Cold Appetizer for Summer
The chickpea smash is full of flavor. We added crisp green celery for crunch, green grapes for a hint of sweetness, Dijon mustard for some zest and nutritional yeast for a bit of nuttiness.
Ingredients
- 2 endives
- 1 can chickpeas – rinsed
- 2 stalks celery – about ½ cup chopped into small pieces
- ½ cup green grapes – cut into small pieces
- ½ cup mayonnaise
- 2 tablespoons nutritional yeast
- 1 scallion green onion – about 1 tablespoon chopped into small pieces
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon paprika
- fresh dill for garnish – optional
Instructions
- Cut the thick core of the endive and carefully peel the leaves off the endive one layer at a time. Set aside.
- Rinse chickpeas and smash them with a fork or potato masher.
- Chop the celery, green grapes and scallion into small pieces, relatively the same size.
- Place all ingredients into a large mixing bowl and mix together until well blended.
- Fill the endive leaves with the chickpea salad and place on a serving platter.