WOODWARD RECIPE CLUB 002
BY FIONA MCGAFFEY, WOODWARD CORNER MARKET
PRODUCE TEAM MEMBER
SKIP TO RECIPE
A NEW TWIST ON AN CLASSIC DISH
Working at Woodward Corner Market means we are constantly around many different types of food. We have a passion for fresh ingredients and the innovation to utilize everyday items in new ways. However, many of our team members found their love of food and creating delicious dishes long before their time at the market.
Fiona, a team member in our produce department, found her love for food at an early age. “Cooking was a necessity since I was a kid. My family valued a good homemade meal and always involved me in the kitchen.”
Fiona started out by making simple recipes that got progressively difficult as her skills advanced. “I wanted to experiment. Since both my parents would cook (mostly separately), I learned from each of their different styles. From there, I created my own.”
My partner says I cook with my heart, and I think that’s definitely true. I never measure small things and I put my spin on almost everything I make.
MEET THE MAKER WOODWARD’S PRODUCE TEAM MEMBER
Fiona is a key member of our produce department at Woodward Corner Market. She never fails to keep the department stocked and beautifully organized. Not to mention, she is always helping in other departments when we need an extra pair of hands. “One of my favorite things about working at Woodward Corner Market is when people ask how you would cook something they’ve never seen before. It’s my favorite question at the store because they’re trying new produce that we receive as the seasons change, which is so much fun.”
I like my Chickpea “Chicken” Salad recipe because it’s so simple I can throw it together in 20 minutes. It’s also very easy to customize. Some of the best things to put into the salad are our Omena Organics garbanzo beans and the McClure’s garlic and dill pickles.
For most of her meals, Fiona will make bulk amounts to eat as lunches or dinners for the week. Although, when she does make her creations, Fiona will always have some to share with family, friends, and coworkers. “I like to make a lot so that I can share with anyone who wants any. I most often share my vegan desserts with my little sister. She is vegan and appreciates the extra effort I put in for her.”
THE PERFECT SUBSTITUTE FOR A CLASSIC DISH
Not only are chickpeas more affordable, but they are also full of protein and have a nice consistency to substitute the traditional chicken salad.
This dish is very versatile - Load it up between two slices of bread, on a couple of crackers, or over a bed of lettuce as a salad, like Fiona!
Be sure to drain your canned chickpeas and rinse them very well with cold water which will remove any excess salt, starch, and debris.
Smash most, but not all of the chickpeas. Leaving some whole or partially whole will give the salad a nice texture.
Chickpeas also carry significant amounts of iron, folate, potassium, calcium, and selenium.
Cooked chickpeas will keep in an airtight container or zip sealed bag in the fridge for 3 to 5 days.
For a lighter version of this recipe, you can try unsweetened plain vegan yogurt instead of mayo.
INGREDIENTS
1 can chickpeas, drained and rinsed
2 celery stalks, finely chopped
3 green onions, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped red bell pepper
3 tablespoons vegan mayonnaise
1 garlic clove, minced
1 1/2 teaspoons yellow mustard
2 teaspoons minced fresh dill
1 teaspoon capers, or to taste
2 teaspoons fresh lemon juice, or to taste
1/4 teaspoon fine sea salt, or to taste
¼ teaspoon cayenne pepper
Freshly ground black pepper
*We’ve made sure you can find all of these ingredients at the market!
INSTRUCTIONS
In a large bowl, mash the chickpeas with a potato masher until flaked in texture. (My favorite way to mash the chickpeas is in the can with a muddler).
Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
Then stir in the mustard, dill, and capers.
Finally, season with lemon juice, salt, cayenne, and pepper - adjusting the amount to taste.
Layer the desired amount of spring mix lettuce into a bowl and top off with a scoop of the chickpea mixture.
*Optional - Add slices of lemon and a few edible flowers to the top of the salad for a beautiful garnish and an extra pop of color.
Next time you're at the market, and you find this familiar face, make sure to say hello! Tune into our "Woodward Recipe Club" blog series to see more recipes from our talented team members at the market. Have a recipe you'd like to share with the community? Drop us a line in our contact form!
To join Fiona on her continuing culinary journey, follow her on Instagram at @fis_tastycreations.