Monday, March 12, 2012

Chickpea "Chicken" Salad

It's that time of year again - National Nutrition Month! This month provides us with an awesome opportunity to "Get Your Plate In Shape." While this means different things to different people, an "in-shape" plate includes more fruits, vegetables, beans and legumes. Every little fruit or vegetable morsel matters, so in my chickpea "chicken" salad, even the couple of tablespoons of veggies can add up to a serving when combined with other foods eaten in the day. It's a great option for those people who are just starting to eat vegetables. Adding the extras can help increase the recipe volume, perfect for those big appetites. 
This salad is delicious in a sandwich or wrap, used as a dip with carrots, celery, or pita chips. That's part of the reason I enjoy it so much; it's flexible and stores well for lunches. 

Chickpea "Chicken" Salad

1 can of garbanzo beans, drained
2 tablespoons celery, chopped
1/4 cup carrots, chopped
3 tablespoons vegenaise
2 tablespoons craisins
1 tablespoon fresh parsley
1/4 cup chopped apple (equals about 1/2 of a small apple)

1. Mash garbanzo beans in a medium sized bowl with fork, potato masher, or you can get out the heavy duty food processor to pulse a few times. I like using a fork to maintain some of the bean structure.
2. Stir in other ingredients well. 
3. Store in refrigerator and serve chilled. 


  1. I am going to try this! Sounds Yummy!

  2. This was super tasty! I strayed from the recipe a little, I didn't have carrots so I added in extra apples and used light mayo instead of vegenaise. I put it in a pita with a slice of provolone cheese. It made a super satisfying lunch!

  3. This is a new lunch staple for me! Still cannot get over it

  4. Anonymous7/01/2013

    Just made this for lunch with fresh parsley from my garden...delicious! Thanks for the great recipe Morgan! This will be great for me to bring to work!
    - Amanda

    1. Yay! So happy you enjoy it. :)