Not certain if it was on this board but I'm trying to locate a fairly recent post about using mashed chick peas as a substitute for tuna in tuna/macaroni salad. Anyone else see it?
I am not sure which post you mean, but I have used chick peas as a "yolk" substitute in deviled eggs, and egg salad (made with the whites only and the chick peas).
If I will be using them in the blender, I leave the skins on. If not, I slip the peels off because I don't like the texture in these things.
So, I slip the skins off, and if they are nice and soft I use as is. If not I simmer in some water for a bit to soften. Some brands of canned chick peas are "harder" than others, I have found. Drain, cool, and mash. Or put through a ricer, or mouli, food processor, etc.
I found that when mixed with mayo type dressings, it really looks and has the texture and creaminess of yolks.
I hadn't heard about using them as a yolk substitute. So you're replacing the yolk why? the fat? And then do you also use fat-free dressing? I'm afraid that would nix it for me. I don't even like low-fat mayo.
I sometimes use mashed chick peas in a macaroni salad that is OK, but not wonderful. But I thought I saw someone post a recipe using chick peas mixed with - applesauce maybe?
Basically to get the creamy texture and yellow colour that a hard cooked yolk provides, with less fat and cholesterol. I use "light" mayonaise or salad dressing due to personal preference, but not fat free (which is sweet white vinegar jello to me). I also think that chickpeas have a sort of creamy aftertaste that suggest fat where there isn't any. I can use a little less mayo because of that.
I have a father that wants to eat 12 deviled eggs but shouldn't due to heart considerations and sugar problems. By replacing all or some of the yolk I feel better when he sneaks the 12 he wants to eat ;)
Well, I haven't found the macroni salad recipe but I did come up with a really good chick pea sandwich spread that I found at allrecipes.com, submitted by Carole.
Mock Tuna Salad
1-19 oz can garbanzo beans, drained and mashed
2 T. mayonnaise
2 t. spicy mustard
1 T. sweet pickle relish
2 green onions, chopped
salt and pepper to taste
In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.
Teri's notes: I mashed the beans in the Cuisinart until creamy. Used about twice as much green onion. This makes a great sandwich spread with lettuce and a little more mayo on toast. Try not to expect tuna; it's not. But it's a wonderful sandwich spread.