("Dio ѐ Zingaro" by La Municipale Balcanica)
- Hi, I'm Jerry James Stone
and today's video's brought to you
by my friends over at Israeli Kitchen.
I'm gonna show you how to make
a delicious Pesto Chickpea Jar Salad.
The thing that's great about this salad
is one, super healthy.
Two, it's like meal prep, right?
So you make it on the weekend
and you got healthy stuff in the fridge
to eat the rest of the week.
It's vegan and it fights food waste.
I think you're really gonna like it,
but let me show you how.
("Dio ѐ Zingaro" by La Municipale Balcanica)
Okay, so the first thing that we're gonna do
is we're gonna open up our can of chickpeas.
Now it's really important because we're gonna use the liquid
that's in this can of chickpeas
to make our creamy pesto dressing.
Shake the heck out of it,
because we wanna make sure that everything in there,
the starches, the proteins, are fully mixed in
before we actually measure out the liquid in this can.
Which by the way is called aquafaba.
It just means water bean.
And we're gonna use that to make our creamy dressing.
Okay, so open up the can.
(moves into slow tempo music)
And now we're gonna pour the can out,
capturing the chickpeas but reserving the liquid.
And then we're gonna use that liquid
to make a really great dressing.
Okay, so now we have our aquafaba which we're gonna whip up
and make it really just nice and creamy and foamy,
so we can actually turn that into the creamy pesto dressing.
Before I do that I wanna talk a little bit about
what to do with the remaining aquafaba.
Like I said, this is a great way to fight food waste,
it's a great egg replacer, so the remaining aquafaba
you can take that and freeze that in ice cube trays
and then once it's frozen, pop those out, put 'em in a bag,
and you can use it anytime you need.
Really, really great egg replacer.
You wanna use three tablespoons for a full egg.
It's wonderful for meringues,
many, many different things, mayo.
Anything you wanna make vegan and tasty, it's wonderful for.
So I'm gonna go ahead and start whipping up
the aquafaba, but before I do that I'm gonna add
just a little bit of cream of tartar.
Cream of tartar's really important
because what it does is the acidity unfurls the proteins
that are in the aquafaba.
And as you whip it up,
it allows air and water to get trapped
and really holds that structure.
Just start off slowly.
(slow whirring)
(energetic, vibrating sting)
You might not believe this,
but you can really use this stuff to make almost anything,
from Baked Alaska to marshmallows.
Anything that you really wanna veganize
that requires that structure,
it's really, really useful for that.
You can see how easily it whips up, right?
Now that it's nice and foamy
and it really has nice viscosity to it,
I'm gonna start working in
the other ingredients for the salad dressing.
I start off with a little bit of salt.
Some minced garlic.
A little bit of lemon juice.
And now we're gonna slowly add in our oil.
So this is really important to do slow,
because if you do it too fast
you could lose all of the structure that you built up.
Slowly work in that oil.
And now, what's pesto without some basil?
So we're gonna add that in next.
(moves into fast tempo music)
(slow whirring) Just slowly work that in.
(rapid vibrational sting)
Now it's a little on the stiff side, but that's okay.
Heh, that's what she said.
It's all right, because it's gonna settle just a little bit.
Let me just taste it.
Oh, yeah!
So good!
Tangy, creamy, that basil and garlic,
a little bit of lemon. It's very, very nice.
(glittery, melodic sting)
Okay, so we made our vegan dressing,
that delicious creamy pesto dressing using the aquafaba,
and now we're gonna make our jar salad.
Like I said, these are really wonderful for meal prep
because if you're trying to eat healthy,
salads are the best way to do that.
But if you dress a salad and meal prep it,
it gets soggy, right, and that kind of sucks.
Mason jar salads don't do that.
So the first thing that we're gonna do
is we're gonna add in our vegan dressing to the bottom.
So just go ahead and add in a couple of tablespoons of that.
You wanna add the hardier ingredients
at the very, very bottom and kind of work your way up
to the things that are a lot more fragile.
So like lettuce, which needs a safe space,
is very, very fragile, you want that to be at the top.
So we're gonna add in some chickpeas first,
because that's the whole point
of the food waste part of this recipe.
We're using the chickpeas
and we used the liquid that they came in
to make the dressing.
Smart, huh!
So go ahead and add those in.
One just ran away on me.
Oop, two ran away on me.
That's okay though.
Add a few more.
Next we're gonna add in our cucumber.
Like I said, you wanna add in
sort of the heartier, tougher things on the bottom.
Now we're adding in some cooked quinoa.
The cooked part is really important.
So this salad is just gonna be packed with protein.
Quinoa is one of the few plant-based grains,
it's not even really a grain, it's a seed,
but quinoa just has everything that you possible need,
amino acid-wise, protein-wise, it's a complete protein.
Which not many things can say that, that aren't meat.
'Kay so I'm gonna add in some cherry tomatoes.
By the way if you haven't, head over to IsraeliKitchen.com,
I have a ton of tasty, delicious,
both vegan and vegetarian recipes over there.
If you're looking to eat fresh
and enjoy the Mediterranean style recipes,
you definitely will find something that you love.
One thing that's really important
that I forgot to mention earlier, when you're,
I keep missing the hole. (laughs)
When you're making a mason jar salad
you want a wide mouth jar because it makes it really easy
to get the ingredients in,
although I am not an example of that right now,
but it makes it really easy to get the ingredients in,
but it also makes it really easy to get the ingredients out.
So add in some red onion.
And now we're just gonna pack in those leafy greens.
So this recipe, probably if you prepped this on the weekend
it probably will last in the fridge about four to five days.
So you could definitely have your salad ready to enjoy
throughout the week if you're trying to eat healthy.
But when you're ready to enjoy it, just pop off the lid,
pour it into a bowl and you're ready to go.
Now we're just gonna put our lid on there,
and there you go.
Easy, super tasty, fights food waste,
mason jar salad, delicious Pesto Chickpea Jar Salad.
Like I said, this is for my friends
over at Israeli Kitchen.
If you like this video give me a thumbs-up.
If there's something that you wanna see,
hey, you know what?
Drop a comment below.
And if you like to cook like I do,
I release new videos every single week so please subscribe.
I'll see you guys next time.
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