Endive boats (aka leaves that make little 'boats') are a delicious, pretty, gluten free option to hold whatever you like. Plus it's a sneaky way to add in an extra veg.
I filled these ones with my favourite chickpea salad and added some cranberries for festive flair.
They will look so beautiful on your appetizer table and are delicious and healthy (truly the best combo)!
You can easily make the 'chickpea salad' ahead of time, even the day before, and then place it in the endive boats before serving.
I like to make extra of the 'chickpea salad' to enjoy on a sandwich, in a wrap or on top of a bed of greens.
In a medium mixing bowl, mash the chickpeas with a large fork or potato masher to your desired consistency - you might like mash them up until they are creamy or leave them less mashed with a little more texture.
Stir in the tahini, apple cider vinegar, lemon juice and mustard until well combined. Add in the celery, red onion, parsley, cranberries, garlic powder, paprika and salt and pepper to taste and stir until all ingredients are mixed well.
Spoon the mixture into each endive boat and sprinkle with a few pumpkin seeds and/or chopped walnuts for crunch.
You can refrigerate any extra chickpea mixture in an air tight container for 2 - 3 days. It delicious in a wrap for a chickpea salad sandwich or on top of a bed of arugula.