In my quest for more imaginative meals, I tried this little gem over the weekend: Chickpea ‘chicken’ salad. It was a hit with the whole family, kiddies and all!
It’s packed with protein, fiber, and a whole lot of flavor.
– canned chickpeas, rinsed
– 1/2 red pepper, diced
– 1-2 stalks celery, diced
– 1/4 or 1/2 red onion, diced (to your taste), or a green onion cut into small pieces
– mayonnaise or tahini (a couple of TBSP, but again to the consistency you prefer)
salt & pepper to taste
– a couple of shakes of garlic powder (to your taste)
If you have a food processor, you will find it faster and more convenient to coarsely mash/dice the chickpeas. I would pulse it till its consistency is chunky, but mashed. You can also do this with a fork, but depending on the chickpeas, it can be labor intensive.
Mix all the ingredients together and spread the salad on top of your favorite bread. I used a coarse rye from the Artisan Bakeshoppe. Bon appetite!