The weather in Colorado is so perfect, it’s ridiculous (sorry Texas friends). All I want to do is be outside 24/7, whether it is in the form of running, hiking, biking, camping, canoeing, doing yoga in the park, playing volleyball, reading in my hammock, or just having a picnic with friends.
All this activity though leaves me super hungry. I’ve really been enjoying this spin on “Chicken Salad” using mashed garbanzo beans instead. It is cold and fresh after an afternoon of adventuring, and high in protein giving tons of energy!
Picnic season is upon us! Take this on your next outing or maybe bring it to the next backyard barbecue party. Meat-eaters and non-meat eaters alike will be sure to enjoy this summery snack!
Chickpea Chicken Salad
15oz can garbanzo beans
3 celery stalks, chopped
3 green onions, chopped
2 tsp Dijon mustard
2-3 tbs vegan mayo
1/4 tsp garlic salt
Juice of 1/2 lemon (2tbs)
1 dill pickle, chopped
1 tbs minced dill
Black pepper to taste
Optional: Try adding grapes, apples, or walnuts for a fun new version and texture. This is a great recipe for you to play around with and make it your own!
Mash chickpeas/ garbanzo beans with back of fork. Mix in all the other ingredients.
Enjoy in a sandwich, on crackers, in a pita pocket, in lettuce wraps, in KALE, or eat it straight with a spoon! I’ve really been enjoying scooping it out with celery sticks.
What’s your favorite way to eat Chicken/Chickpea Salad?