chickpea, sun dried tomato & artichoke salad

i posted a feta recipe in my last post, and that yumminess found a home in this recipe. i'm always looking for new ways to mix up chickpeas, and this sort of just came together. i think it would be great for a potluck or holiday dinner, as this recipe makes quite a bit. and if you haven't tried miso mayo, you should give it a shot. it definitely has a unique flavour, but in small amounts, it's pretty dang tasty!


ingredients:

• 1 ½ cups dry chickpeas (about 3 cups cooked)
• 1 ¼ cups sun dried tomatoes (preferably not oil-packed)
• 1 can (14oz.) artichoke hearts
• 1/2 cups black olives, sliced
  
• 6 oz. vegan feta

dressing:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon stoneground mustard
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 cup miso mayo, original

combine all ingredients except feta in a large bowl. if you prefer, you can mix up the dressing ingredients in a separate bowl and pour over the mixture. i take the lazy way and just throw all the dressing components in with the rest of the salad, stirring as i go. add the tofu last since it will be the most delicate and susceptible to crumbling. toss gently a few times after adding the tofu. chill for at least two hours, really letting the flavours meld. serve up just like a pasta salad.

as a side dish, i think this would serve about 8 (or more if they are super-small-helping types of folk). :)

vegan feta

this is a recipe that i used to make a vegan feta. it's combination between a recipe in the uncheese cookbook and skinny bitch in the kitch. ok, so it's not feta, but it's not terribly too off in taste...

• 1/2 pack of silken extra firm tofu (about 6oz)
• 1 tablespoon apple cider vinegar
• 1 tablespoon red wine vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder, or fresh garlic (minced)
• 2 tablespoons tahini
• 1 tablespoon lemon juice

drain and gently squeeze excess water out of tofu. cut into small tofu cubes - the size of feta chunks. put cubed tofu in a bowl. whisk rest of ingredients in a separate bowl and pour on top of tofu. stir gently once or twice to make sure it is evenly coated, and chill for at least 1 hour.

use within a day or two.