- 1 16-oz can chickpeas, drained and rinsed
- 1/2 cup fat free Greek yogurt
- 2 tablespoons light mayonnaise
- 1/2 tablespoon mustard
- 1/4 teaspoon Old Bay Seafood seasoning
- 2 teaspoons lemon juice
- 1 teaspoon soy sauce
- 1 rib (stalk) of celery, minced
- 1/4 teaspoon dried ground thyme
- 1 teaspoon dried parsley leaves
- 1/4 teaspoon paprika
- Optional: Salt & pepper to taste
- Put the chickpeas in a large bowl, then mash them well. (I used a potato masher, but a fork would likely work, too – though it would probably take slightly longer.)
- Once the chickpeas are sufficiently mashed (they shouldn’t be the consistency of a puree, but just broken into small-ish bits), add all of the remaining ingredients to the bowl.
- Stir everything together until well-blended, then taste. If you like what you have, refrigerate the mixture until chilled. If you want to adjust seasonings, tinker until you get something you like, then refrigerate until chilled.
- The mixture can be served as a salad (so, on top of some nice bread, or amid a bed of greens, or stuffed into a hollowed-out tomato), or it can be used as a dip (go ahead and dunk crackers or veggie sticks into it).
Makes 4-5 servings.
Nutritional information per serving for 4 servings [1/2 cup each] (approximates):
130 calories, 3.5 g fat, 20 g carbohydrate, 4.5 g fiber, 1.5 g sugar, 8 g protein.
Nutritional information per serving for 5 servings [1/3 cup each] (approximates):
105 calories, 3 g fat, 15.5 g carbohydrate, 3.5 g fiber, 1 g sugar, 6.5 g protein.
To serve, I dressed the chickpea salad up all “fancy” like, and put it on a bed of greens that I had tossed in a simple balsamic vinaigrette. I then surrounded the mound by tomato slices, just to make it extra-special.
Mental Cost (ingredient availability): Very low
Financial Cost (ingredient cost): Recession-proof low
Emotional Cost (cooking skill level): Child-appropriate low
Time Cost (recipe preparation): Faster-than-a-crappy-microwave-meal low
Life Cost (clean up time/effort): Amelia Bedelia low
Worth It? (rate from 1-5): 5!
The Bottom Line: Will I make this recipe again?
When I first saw this recipe, I thought the ingredient list was a little on the “long” side. But then I read through the items and saw that the majority of them were seasonings, and very common ones at that (I already had all of them in my spice drawer). So I decided to give the recipe a go.
I was slightly surprised at exactly how easy and fast this dish was to make! This is a nice “dump-and-mix” recipe (as in, just dump everything into one bowl and mix it all together), so it scores incredibly high marks on the majority of my personal and subjective measures.
Still, a dominant success factor of any recipe is taste (naturally). How did this one fare?
It’s interesting – as I mixed all of the ingredients together, the dish started to look (and smell!) like a smooth chicken salad. Hmm…
As I took the first bite, I literally did a double-take; not only does the mixture visually and olfactorily resemble chicken salad, but it honest-to-goodness tastes like a mild chicken salad! Seriously!
And I suspect if I added a dash of kelp powder to the mixture, it would strongly resemble a mild tuna salad. Absolutely crazy.
(In fact, my mom has a semi-kooky tuna salad recipe that I might try to make using a chickpea/kelp combo in lieu of fish…. I’d be curious to see how that would shape up. Hmm…. Stay tuned….) :)
But, back to this week’s meal. Though the official name of this dish is “Chickpea Salad”, I am unofficially calling it “Magical Salad”. Because in the process of stirring, somehow the chickpeas magically turned into chick*n.
Super cool. :)