My sister made this recipe for a family reunion and I was instantly hooked. I haven’t had chicken salad in years and forgot how delicious it is with the crunch of the celery and the zing of the dill pickles. No guilt with this one and it’s super easy to make for a tailgate party of school lunch. I’ve been in denial, but must accept that fall is here which means packing lunches and sporting events. Make a traditional sandwich or use it with rice crackers for an easy appetizer. It’s fast and easy and travels well.
1- 15oz. can chickpeas, drained and rinsed
2 stalks celery, finely chopped
3 green onions, thinly sliced
1/4 C. finely chopped dill pickle
1/4 C. finely chopped red pepper
3T. vegan mayonnaise
1 garlic clove, minced
1 1/2 t. yellow mustard
2 t. minced fresh dill
1 1/2-3 t. fresh lemon juiced, to taste
1/4 t. fine sea salt, or to taste
Freshly ground black pepper
In a large bowl, mash the chickpeas with a potato masher until flakey in texture. Stir in the celery, green onions, pickles, bell pepper, mayonnaise and garlic until combined. Add the mustard and dill, and season with lemon juice, salt and pepper. Serve with toasted bread, crackers or in a wrap.
Spotlight: Chickpeas (Garbanzo Beans)
~Help control blood sugar levels
~Increase satiety and help with weight loss
~Improve digestion with high fiber content
~Help prevent against heart attacks and cancer
~Provide vitamins and minerals
~Good source of plant based protein
Check out the details according to Dr. Axe with his Top 6 Health Benefits of Chickpeas.