When Life Gives You Chickpeas, Make a Salad!


If we only had some pumpernickel bread…and pickles…and chips…and….

On Friday night, Mac didn’t want us to be bothered in making dinner, especially after her workout. She decided to whip up something with chickpeas. She was probably craving one of those vegan chick’n salad sandwiches that she used to get from Mrs. Green’s. Since she couldn’t have one of those in following our diet, she made something that would fit in with our weight-loss program. It included making a variation on mayo too!

Her salad was really good! In fact, it was so good that I wished I had some pumpernickel or rye bread. It would have been “slammin'” in a sandwich!

Here’s what she made:

Mac’s Chick(pea)en Salad
Source: The Food Duo’s Friday Night Whip-Up
Serves 3-4

Ingredients:

  • 1 15oz can of chickpeas, drained and rinsed
  • 1/4 c. celery, chopped
  • 1/4 c. carrots, chopped
  • 1/2 red bell pepper, diced
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 c. Scallion-Mustard Tofu Mayo
  • Black pepper to taste

Directions:

  1. Pour chickpeas in a medium bowl and mash until texture is slightly chunky
  2. Mix in celery, carrots, bell pepper, garlic powder and onion powder to mashed chickpeas
  3. Stir in mayo until mixture becomes slightly creamy. Add a few dashes of black pepper, and give mixture a final stir

Mac’s Scallion-Mustard Tofu Mayo
Source: Mac’s Craving for a Creamy Dip
Makes approximately 1 cup

Ingredients:

  • 6-8oz silken tofu
  • 1 Tbsp spicy mustard
  • 1 scallion, chopped
  • 1 garlic clove, crushed
  • Juice of one lemon
  • 1/4 tsp dill weed
  • 1/8 tsp crushed red pepper
  • Black pepper to taste

Directions:

  1. Throw all ingredients into a blender or food processor. Mix until well-combined and smooth. Serve as a dip, dressing or spread

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