Chickpea Sandwich Salad
- Ready In:
- 5mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 (19 ounce) can garbanzo beans or (19 ounce) can chickpeas
- 2 tablespoons mayonnaise (Best Foods, Hellmann's, or Vegenaise)
- 1 -2 teaspoon spicy brown mustard or 1 -2 teaspoon Dijon mustard, to taste
- 1⁄4 teaspoon garlic powder
- 1 tablespoon dill relish or 1 tablespoon sweet pickle relish, whatever your preference
- 1 teaspoon dried onion flakes
- 1⁄4 teaspoon lemon juice
- 1 green onion, chopped (white and green parts both)
- salt and pepper
directions
- Drain the garbanzo beans and rinse them under running water in a colander; let drain. In a flat-bottomed dish or pan and using a potato masher, mash them to whatever consistency you prefer (using a food processor or blender makes the texture more fine and similar to hummus, but you can try it that way if you like). I like mine kind of chunky.
- In a bowl, combine the garbanzo beans with remaining ingredients and mix well. Spread on your favorite bread or in pita pockets and enjoy! (Or you can just eat it out of the bowl with a spoon.).
- Note from Julie: I prefer dill relish over sweet, any day. ;) Other possible additions include chopped celery and/or cucumber, paprika, a couple drops of balsamic vinegar, and perhaps a little cumin (although that will make it more hummus-like).
- Source: adapted from The Peaceful Palate, by Jennifer Raymond.
- Note: more info about Vegenaise at http://www.followyourheart.com. Much lower in fat than regular mayo and no dairy!
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Reviews
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This is great. I chopped up the chickpeas with a potato masher, used a bit of diced red onion, no garlic and left off the scallion. Served it with lettuce and tomato in a whole wheat wrap. My SIL thought it tasted like tuna. My husband probably thinks it was tuna as I never told him what it was. Thanks. This is a great versatile recipe and I am sure I will make again.
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This was a great recipe; I doubled it using 2-16oz cans of garbanzo beans, 4 cloves of garlic (in lieu of garlic powder), 1/4 red onion (in lieu of onion flakes) and added 3-4 slices of roasted bell pepper slices from a jar. Used a food processor. Yum! Dropped off a platter of sandwiches at an American Legion 4-Chaplain Services event and waiting to see if I hear a response - circumstances prevented my attendance :( I agree - more similar to egg salad vs tuna. But, I think leaving the garbanzo beans less pureed (in a food processor) may give it more the nutty/tuna taste. May have to try that one also! Either way - faux egg salad sandwiches - no cholesterol????
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Tweaks
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>