Ingredients
1 can (19 oz)
Del Monte Chickpeas
, rinsed and drained
1-2 stalks celery, finely diced
3 medium dill pickles (¼ to ½ cup depending on your taste), diced
3 tbsp (60 ml) finely chopped red onions
3 tbsp (45 ml) finely chopped dill
1 tbsp (15 ml) finely chopped parsley
Seasoned mayonnaise
1 clove garlic
3 tbsp (45 ml) mayonnaise
2 tbsp (30 ml) yellow mustard
1 lemon: juice of ½ lemon, and lemon zest
2-3 tsp (15 ml) curry powder
Salt and pepper to taste
Preparation
- In a large bowl, mash chickpeas with a fork until flaky or until desired consistency.
- Stir in celery, red onions, pickles and herbs (dill and parsley). Mix well. Set aside.
- In another bowl, combine all ingredients for the seasoned mayonnaise.
- Add mayonnaise to chickpea and vegetable mixture, mix well. Adjust seasoning as needed.
- Serve with toast, on crackers, in a tortilla or on a lettuce salad. Even better prepared the day before!
Barley and chickpea bowl with apples and maple
Coconut lemon pie
Moroccan-style chicken and vegetable sheet pan
3 beans salad
Recipe of
Hannah
Peanut chickpea sauce
Chickpea stew with Indian butter sauce
Tandoori mix appetizer
Chickpea and vegetable stir-fry with General Tao honey sauce
Honey mustard chickpea croquettes
Chickpea coconut curry noodle soup
Basmati rice with honey and curry chickpeas
Peach and chickpea couscous salad
Chickpea chowder with shrimp and chorizo
Soft protein bars with chickpeas and apples
Thai curry, lime and cilantro hummus