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Lower Histamine Chickpea Salad Three Ways

Betsy Leighton | My Inert Life | www.myinertlife.space
Print Recipe
Prep Time 1 day
Cook Time 30 minutes
Course Lunch
Cuisine American
Servings 6

Equipment

  • Pressure cooker such as Instant Pot

Ingredients
  

  • 1 cup dry chickpeas
  • 4 cups water - divided
  • 6 tbsp avocado oil mayonnaise
  • 1 medium pickle, minced finely for the pickle variation
  • ΒΌ tsp Sriracha, if tolerated for the avocado variation
  • 1 avocado, mashed for the avocado variation
  • 1 tbsp cranberry sauce for the cranberry variation
  • Other optional add-ins:

    1 tbsp. chopped cucumber, 1 tsp. turmeric, 1 tbsp chopped onion (if tolerated), 1 tbsp. chopped celery (if tolerated), 1 tbsp. grated carrot

Instructions
 

  • Place the dry chickpeas and 2 cups of water in a glass jar. Refrigerate for 24 hours. Drain the chickpeas and rinse in running water.
  • Place the rinsed chickpeas in the pressure cooker with two cups of cold water. Set the pressure cooker to the "legumes" setting and cook for 30 minutes under high pressure. Release the pressure and allow the chickpeas to cool for ten minutes. Drain off the water. You can freeze the chickpeas in individual 4 oz. mason jars at this point if you want to ensure the lowest histamine content. To make individual portions see below.
  • If using the full recipe of chickpeas, place the cooked chickpeas in a medium bowl with the mayonnaise.
    For an individual portion, remove the frozen 4 oz. container of chickpeas from the freezer and thaw on the counter for an hour or microwave for about 45 seconds.
    For the full-recipe pickle variation, add the finely minced pickle. If making an individual portion add 1 tsp. minced pickle.
    For the full-recipe avocado version, add the sriracha and avocado. If making an individual portion add 1 drop Sriracha and a quarter of an avocado.
    For the full-recipe cranberry variation, add the cranberry sauce. If making an individual portion add 1 tsp. of cranberry sauce.
    Using the back of a fork, mash the chickpeas together with the add-ins for the variation you are using, mixing until the chickpeas are smooth and the mixture is homogeneous.
    Serve on top of sliced lower histamine biscuits, or dip tolerated crackers into the mixture.
    Consume immediately.