I came across this recipe purely by accident.
Because we didn’t have enough leftovers, my work lunch consisted of a can of butternut squash soup. I heated up the whole can, took one bite and promptly threw it out. It was the worst soup I had ever had. Sadly I had nothing else for lunch other than some cut up veggies and a yogurt.
My friend Sarah took pity on me and shared some of her chickpea salad. I could not believe how delicious it was…I have regularly thought about that salad since. And today, I made it for our dinner. I sure hope Andrew likes it as much as I do. I should prepare myself that he probably won’t…but a girl can hope right?
I started by rinsing and draining a can of chickpeas.
Then I gave them a good mash with my potato masher until they had a flaky texture.
Next I added in
- 1/4 cup diced red pepper
- 2 stalks of celery diced
- a very, very small amount of white onion diced as small as I could (it was supposed to be green onion, but I didn’t have any)
- 1/2 cup of diced dill pickles
- 1 teaspoon of minced garlic
- 2-3 tablespoons mayonnaise
Finally I added in 2 teaspoons of mustard, and whole bunch of chopped fresh dill, a splash of lemon juice and some salt and pepper to taste.
I served these in gluten free tortillas (we are trying to watch our gluten intake. The Food for Life brand is the one we like the best) and a salad.
The verdict- I heart chickpea salad…maybe I heart dill pickles and dill and the salad is just a vehicle for said things…but no matter what, I like this meal a lot. Andrew really liked it too! He asked me a few times what was in it…I don’t think he could believe it was chickpeas.