What I’m Making: Chickpea “Chicken” Salad

I’m back on a kick to clean out some of the “odd” things in my pantry again. This time, I was looking for a way to use an unsuspecting can of garbanzo beans (Chickpeas). One of my adult kids was on a kick about roasting chickpeas so I bought some but didn’t end up licking them the best so when I saw that Iowa Girl Eats, had a recipe for Chickpea “Chicken” Salad, I thought why not give it a try…then I can use the can up.

You can find her recipe HERE. I’m warning you a bit though…it’s not an exact recipe. That didn’t bother me, but it might bother some of you.

I started out by…

mashing the chickpeas with a fork.

I added many of the suggested ingredients and gave it a try…

It was okay…I wasn’t overly impressed but I didn’t hate it. My thoughts were that it was about the best way to use up and can of chickpeas and now, at least, it was out of my pantry.

I put the leftovers in the refrigerator and the next day I gave it a try…now cold. WOW! What a difference. I ended up really liking it. Cold it’s really good and if I hadn’t known, would have trouble telling it from regular chicken salad.

If you or someone you know is vegan, this is a tasty recipe they are sure to love…and if there’s not a vegan in your life, it’s good anyway.

Being it’s not made with chicken, the added bonus is that it will last longer in your refrigerator too. YAHOO!!

Can you believe I tried so hard to get rid of the can of chickpeas in the pantry and now what I am doing?? I’m going to put chickpeas on my grocery list. HA!

16 thoughts on “What I’m Making: Chickpea “Chicken” Salad”

  1. LOVE CHICKPEA SALAD! I make several versions, and love them all. Even the hubby requests it. Glad you like it. Nice when we find a new recipe, especially for summer weather.

  2. I put chickpeas in an omelette, along with chopped onion, red pepper and spinach, which I buy ready ready chopped and frozen. Served with a salad. Quick easy and nutritious. Also inexpensive.

  3. I think I will give this recipe a try. It’s always easier for me to try a recipe when I have a review from a trusted source.

  4. Donna Pheneger

    This sounds really good and I like that it last so long – well, maybe – it looks like it would be gone in a manner of moments!
    Love and prayers

  5. Last night I made a chickpea and tuna salad from Lidia’s recipe I saw on her PBS show. It was fantastic! I didn’t have Italian tuna but did use a tuna packed in olive oil and also substituted a different olive from the one called for. I will definitely be making it again!

  6. Found the specific amounts for recipe…you have to go and go till
    almost end of post. Here are specifics.
    One 15 Oz can chickpeas drained and rinsed
    1 stalk celery minced
    1/4 c pickle minced
    Mayo 2-4 T
    Mustard Dijon or yellow 1 t
    Lemon juice 2 t
    Dill fresh 1 T minced or 1/2 t dried
    Salt and pepper to taste

    Best served cold
    Will keep in fridge 5 days

  7. I put chickpeas in my 3 bean salad, making it a 4 bean salad. If you increase the vinegar by 50%, it tastes better.

  8. I like to put chick peas in my pasta spiral noodle salad , with diced tomatoes, cucumbers, ,carrots , black olives , use zesty Italian dressing . Add some Parmesan cheese or diced
    Cheddar , or Colby , along with Mrs dash, parley , basil.

  9. Awhile back you told us about Iowa girl cooks,and I’m glad you did! I’m on her email list and she sends recipes to me .Everyone I’ve made is good.thanks for the tip!

  10. I often use chick peas in a Taco soup recipe. It calls for 1lb hamburger fried (with onions and seasonings), 1 packet taco seasoning, 1 can corn with liquid (or creamed corn), l can chile beans and 1 can navy beans (or chickpeas, or cannellini beans or kidney beans etc, but NEVER use the liquid from black beans, always rinse them!) Then you add a cup or more of water and let simmer 15 min. Serve with tortilla chips, grated cheese and sour cream. Delicious!

  11. Hi Jo, try this over talapia fish. saute 6 red peppers with 6 carrots all cut up however in oil. do this for about 15 to 20 min. you may have to add some oil. then add one or two carrots chopped u p and 1/4 cup paprika, and 1/4 cup paprika in oil, i head of garlic cut up and some fresh coriander and salt and pepper and i can of chickpeas and let it simmer on a low light for long enough for it to get really cooked, you may have to add some water. i also add one or two hot peppers. pour over fish and cook. also good as a sauce for all kinds of things and in scrambled eggs! have fun

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