Smashed Chickpea Salad Bites make such a cute appetiser and snack.
Tangy vegan smashed chickpea salad with mustard, pickles and chives is extremely delicious on these sweet and spicy bread bites made with rye bread, raisins and balsamic vinegar. I know, the internet is full with smashed chickpea salad recipes, but I couldn’t resist to post my version too. It’s such a simple and flavourful recipe, no wonder that everybody loves it. These bites make a great appetiser, barbecue side or picnic food. You can also eat this smashed chickpea salad in a good ol’ sandwich or stuffed in potatoes.
Recently I realised that my enthusiasm for pumpernickel bread is kinda gone. I used to eat a lot of this dark, rye bread when I first moved to Germany, but nowadays I actually prefer other type of breads. Unfortunately old habits die hard and more often than I’d like to, this type of bread still ends up in my shopping cart. I will probably eat one or two slices of it, but with the rest I have to get creative (obviously I hate to throw away food).
One of my favourite ways to use up these unwanted bread slices is to make a spiced up crumble with a little bit of chilli pepper, raisins or dates, maple syrup and some fresh herbs. This mixture is great as topping for soups and salads, it has a lovely texture when baked with veggies and beans as a casserole, plus it also works as a pie crust. And of course it makes an absolutely delightful and exciting ‘new’ bread when pressed into a mold. Yay for upcycling!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 4 slices/1.5 cups of crumbled whole grain rye bread (I used pumpernickel)
- ⅓ cup of raisins or chopped dates
- 1 small chilli pepper (optional)
- 2 tbsp chopped fresh parsley
- 2 tbsp balsamic vinegar
- ½ tbsp maple syrup
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- salt, pepper
- 1 can of chickpeas
- 2 scallions
- ⅓ cup of chopped pickles
- ⅓ cup of soy or coconut yogurt
- 1 tsp mustard
- 1 clove of garlic
- 1 lemon, juice
- 1 tbsp poppy seeds
- 2 tbsp chopped fresh chives
- salt, pepper
- Add crumbled bread, raisins, deseeded chilli pepper, parsley, vinegar, maple syrup and spices to a food processor and pulse until just combined. You do not want to over-mix the mixture.
- Use a small round cookie cutter (6 cm/2.3 inch) to form the bites. Take about 2 tablespoons of the mixture and gently press into the mold. Make sure the bites are not too thin, so they won't break (1 cm/0.5 inch is a good height). Repeat with the rest of the bread mixture.
- Drain and rinse chickpeas, and add to a large bowl. Chop scallions, pickles and chives, and mince garlic.
- Using a potato masher or a fork, mash chickpeas until chunky.
- Add scallions, pickles, yogurt, mustard, garlic and lemon juice to chickpeas, season with salt and pepper and mix well.
- Top each bread bite with a large spoonful of smashed chickpea salad. Sprinkle with poppy seeds and chives. Enjoy!