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Try this recipe for lunch

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!

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