Last Minute 4th of July Snack Idea? Healthier Asian Inspired Potato-less Salad

Our kitchen smells like it could be leaking gas somewhere, so to avoid blowing ourselves to the sky, I decided to make a quick, yet satisfying no-stove recipe.  This was the result. It’s super easy and can be done as fast as you can cook rice. (That is… if you have a rice cooker – come on you’ve gotta have one by now it’s so convenient and cheap!!)

potatolesssalad

Ingredients

  • 2 Cans Organic Chickpeas
  • 3/4 C Greek Yogurt
  • Few Squirts of Mustard (very little)
  • 1 T Soy Sauce
  • 1 Lemon Juiced
  • Splash of Apple Cider Vinegar
  • Sriracha (as much as you like for heat – around 1/4 C was good for me)
  • 3 Green Onions Chopped
  • 1 Carrot Chopped
  • 1 C Chopped & Massaged Kale
  • ~1 T Chopped Red Onion
  • 1/2 T Dill
  • Few Dashes of Parsley
  • Salt & Pepper (I used cracked peppercorns)
  • 1.5 C Cooked Brown Rice

Directions

  1. In a large bowl combine ALL ingredients.  With a masher, mash until about 1/4 – 1/2 the mixture is mashed.
  2. I combined mine with the rice right out of the cooker, which made everything lightly warm which was nice, but it would also be good served cold or room temp.
  3. Taste and adjust spices/heat as needed.
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