Chickpea Tartare with Avocado & Tomato

When I first became plant-based I came across a simple chickpea salad recipe from the fine folks at Forks Over Knives. It’s hands down the best chickpea “tuna” salad I’ve found, and I haven’t changed a thing about their recipe—except for how I serve it. I love turning it into a beautiful stack inspired by a tartare!

If you’re not familiar, a tartare is traditionally a dish of finely chopped raw meat or fish, seasoned and served cold—like steak tartare or tuna tartare. But the term has evolved to describe any finely diced, well-seasoned mixture presented in a neat, layered stack, including plant-based versions.

I use food rings to shape my stacks, but you can use any round container, like a ½-cup or 1-cup dry measuring cup. Just one quick tip: if your container has a bottom, you’ll need to assemble your stack in reverse. For example, if you want the tomatoes on top when you unmold it, add them first.

For this stack, I small-diced tomatoes and red onions (uniform size is the key to a pretty presentation) and cubed avocado, tossing it in lemon juice with a pinch of salt. I also added cilantro to the tomatoes and finished the stack with radish microgreens. And as always, I double my batches of the salad—it’s just that good! Enjoy!

Chickpea “Tuna” Stacks

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• Author: Recipe from Minimalist Baker, adapted by Stephanie Bosch

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Description

This recipe is made using the Minimalist Baker’s Chickpea Salad!  We always double our batches! 

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Ingredients

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• 1 (15-ounce) can chickpeas, rinsed and drained
• 3 tablespoons tahini
• 1 teaspoon Dijon or spicy brown mustard
• 1 tablespoon maple syrup or agave nectar
• ¼ cup diced red onion
• ¼ cup diced celery
• ¼ cup diced pickle
• 1 teaspoon capers, drained and loosely chopped
• Healthy pinch each sea salt and black pepper
• 1 tablespoon roasted unsalted sunflower seeds (optional)

*Stacks: (see note)

• 1/2 roma tomato, seeds removed, small dice
• 2 tablespoons red onion, small diced
• 1 teaspoon lemon or lime juice, divided in half
• 1 teaspoon salt, divided in half
• 1 tablespoon, minced cilantro
• 1/2 avocado, small diced

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Instructions

1. 1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole. For this, I use my food chopper from Pampered Chef. 
   2. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to the mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.

   *Stacks: (see note)

   1. In a small bowl, add tomatoes, red onion, 1/2 lemon/lime juice, 1/2 the salt, and cilantro. Mix well.
   2. In another bowl, add avocados, the other 1/2 of the lemon/lime juice, and 1/2 the salt. Mix well. 
   3. If using a food ring, fill ring 1/3 full with avocado, repeat the next two layers using chickpeas, and  tomatoes. Press firmly and remove the ring. Top with microgreens and cilantro. 
   4. If using a round mold with a bottom–trace and cut a piece of parchment or waxed paper to fit inside the mold. Add tomatoes, chickpea salad, and finish with avocados. Press firmly, but not too hard. Carefully use a knife to score the edges of the stack and flip mold. Remove parchment paper. Reassemble any pieces that have fallen away. There may be a few, no worries! Top with microgreens and cilantro. 
   5. Enjoy! 

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Notes

*This is for one stack.

You can freeze what you don’t use, otherwise, l keep it covered in refrigerator for 4-5 days.