Prep 10 mins
Cook 0 mins
Serve on crusty wholemeal rolls or pita bread, with lettuce and tomato. Other raw, chopped vegetables can be substituted for the celery. Your favorite salad dressing can be substituted for the mayo.
- 1 (19 ounce) can garbanzo beans, drained and rinsed
- 1 stalk celery, chopped
- 1⁄2 onion, chopped
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dried dill weed
- salt and pepper
- Drain and rinse chickpeas.
- Pour chickpeas into a medium size mixing
- bowl and mash with a fork.
- Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
I thought this was OK. Kinda bland so I'd recommend adding in some garlic powder or maybe some dijon mustard.
I made this exactly as written except I subbed onion flakes for raw onion...I liked the combo of lime and lemon a lot but felt it was missing something. I think next time I'll use a regular fresh onion and maybe some of the other reviewers' suggestions because this is a good base!
I've had a lot of chickpea salad sandwiches, but I like this one best. The lemon and dill make a great flavor combination, and the fact that it's not swimming in mayo is quite nice. We like it on whole wheat bread with lettuce, tomato, and sprouts. Thanks for a handy & tasty lunch recipe!