Hey everyone, welcome to my kitchen where everything is fresh, new, and home preserved
At least almost everything. Today is the pantry table recipe collaboration. Yes, this is a collab put on by Pepper Potpourri and it includes several channels
I will put all of these channels in the links. Everybody's channel links in the description box below for you as well as the playlist
Today you are going to get a video from all of these channels featuring a recipe that is completely shelf stable
Everything you'll pull from your shelf. No fresh ingredients other than eggs
A lot of people have their own chickens these days and they don't have to do refrigerators
We're counting those in the pantry table recipe. Today I have for you, it could be a lunch, but it is a salad
This is my chickpea and tuna salad. I've actually been making this for about 17 years and I love it and you might too
So please share it with someone I promise. Let's get started. I have my bowl here and my ingredients
This is going to go super duper quick. I have one can of chickpeas
If you're feeding a lot of people, you're going to want to use two. It's only me here today so I'm just going to use the one
I have a can of tomatoes. I'm going to use about half of it since it's just me
If I were using two cans of chickpeas, I would use this whole container of tomatoes
As we're sticking to the shelf stable, it is canned tomatoes. I'm going to put a little of this tomato juice in here too
There we go. Because I am going to use some freeze-dried kale
You can use dehydrated kale or spinach. Whatever you want to use
This is really one of those no-recipe recipes. When I write this for you, I'll put the full amount
I'm just doing half right now. I'll put the full amount for you and I'm just shrinking these up a little bit
I used a quarter cup of freeze-dried kale there. I'm going to stir this into the tomato juice to get it refrigerated
And then I have freeze-dried onions. Again, put whatever you want in here
You could do mushrooms. You could do freeze-dried or dried zucchinis. Several tablespoons of those
This is kind of like an Italian salad but with chickpeas. Here's my can of tuna
I've got one can of tuna. If you're feeding more people, you're going to want to keep sharing the tuna
Again, for who we ask you, this is one of those use what you like, what your family likes flavors
Feel free to change them up. You don't have to ask me if you can help things out
Two hard-boiled eggs. This salad is so full of protein. My bad, that's what I do
I'm going to arrange my eggs right there. Just make it easy on myself
Again, this salad is so full of protein. Oh my goodness. And you can do it with so many different possibilities
If you wanted to use taco seasoning in here, pack it to taco seasoning
or change the bean salad into glass beans or anything you like
And by the way, my tomatoes have basil and garlic in them
So my salad has more of an Italian flavor. And now I'm going to add some olive oil
About a quarter cup. I'm going to add about a quarter cup of red wine vinegar
Some black pepper. A little bit of salt
And then, since we're not using fresh ingredients, I'm going to put just a little bit of garlic powder in
You can let this sit and rehydrate on the countertop for about ten minutes, or you can refrigerate it
It's actually even nice to make the day ahead. So it's super high in protein. Delicious
My kale may not be fully hydrated or my onions, but I'm going to take a bite. I love a little bit of vinegar in here
It's so good. About 17 years ago, I was working here in Scottsdale, and one of our lunches was catered
and it was from someplace that made this salad, and I've known them since. I've been making it ever since
You can also switch it up by adding a tablespoon of pesto into it
Maybe instead of red wine vinegar, you can add apple cider vinegar, or you could use bottled lemon juice
You could use Dijon mustard in here. Whatever you want. That's the nice thing about salad, and anything with beans, bean recipes in general, I think
Alright, so I just made a small amount for myself because it's lunchtime
I'm going to use my egg bowl here. And I am going to eat lunch
Alright, that is all there is to it. It is super easy, comes together quick
You can chill it and let it sit for a little while, do it in the morning, take it to work for lunch
If all of your collard went out, this is something that you could mix right up
You wouldn't have to cook anything. It doesn't really require refrigeration. By the way, I am also going to include a link for
Covercookery has made a little book so that you can keep all of your recipes together
You can have a Scottsdale pantry cookbook. I will put that information in the description box below as well
You are going to get so many recipes. So don't forget to go to everybody's channel and watch their videos
Then you can print out your recipes. My recipe here will be in a recipe link
So you click on the link, it will take you to my blog and you can print it out from there in a printable recipe card
As always folks, thanks for watching and I will see you in the next video
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