Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (18)
this sounds wonderful! could you supply the carbs as my husband is diabetic and we need to watch those carbs!
An awesome recipe! We used the mix to make tostadas! We added a bed of Roman lettuce to the tortilla before adding the chickpea dip! Fabuloso! Muchas gracias!
Can you freeze this dip for later use?
This sounds like it is essentially adding mashed garbanzo beans to guacamole. Is this an accurate description? I have guacamole in the freezer so I am thinking of thawing and adding garbanzo beans to it. I’m curious if anyone else has done that.
I made this yesterday … mostly from memory because I didn’t have the recipe in front of me. It was terrific! I added finely diced cucumber which gave it some nice texture and finely chopped spinach for a bit of extra iron. And so that I didn’t feel so bad scarfing it down! The fresh jalapeno gave it a nice clean kick too 🙂
This is Delicious ! Fresh & vibrant
Cannot wait to try this recipe! My stomach doesn’t tolerate fresh tomatoes so I will be using some of my live fermented sauerkraut chopped up in place of the tomatoes… as someone else mentioned this is very very customizable and can be on the table frequently
I love this dip so much. It’s great in a sandwich.
I’m looking forward to learning more.
I just made this recipe this morning. I had to make some substitutions based on what I had on hand: Mild green chilis (1:1) for the jalapeno; cilantro paste instead of fresh; 1 juicy lime made enough juice; and green onions for the scallions. I love this recipe! It’s great as a dip, but I’m going to use it as a tuna fish substitute too. THANK YOU!
What if we need to use gas as no oven?
Delicious! Did not last long on the table! Thank you.
I make this several times weekly. This is very customizable, but it’s perfect as written. If I make a sandwich, I’ll add cabbage, or picked onions, carrot shreds and lettuce. I’ve brought this to a gathering and it was devoured. Love. This.
Excellent and easy to make. I put whole wheat pita into toaster oven just long enough to warm them. It’s easier and faster than heating up your oven. Also used parsley instead of cilantro. Cilantro smells like stink bugs!
Excellent combination of two of my favorite foods – a must try!
This was so delicious! I had to add green chili because i didn’t have jalapeño and I only had one avocado so I’m sure it changed the flavor profile but we sure enjoyed it!
I love your recipes. I have one of your books and the app. I wish you stated the nutritional values per serving in all your recipes
It tasted pretty good. Took much longer than 10 minutes to prepare though, but maybe that’s just me. I followed pretty closely to the recipe as much as I could just using things I already had in the house such as dried cilantro versus fresh. I didn’t care for the just mashed garbanzo Bean taste or Texture but I added an extra avocado and left it more chunky instead of mashed and that helped. I served it with corn tortilla chips instead of bread. Overall it was still a tasty but healthy snack that I can give my family.