Like tuna salad or chicken salad, but, you know, with chickpeas. I make sandwiches out of it.
I made this with Cajun seasoning because that sounded good to me, but you can use whatever. If you’re in the mood for something more asian, you could use togarashi. Or you could use rosemary and thyme and add some parsley and go more of a chicken salad route. Chili powder would work too. You’ve got options, is what I’m saying.
One note on the seasoning: anybody familiar with me and my cooking knows that it always involves a certain amount of going “yee haw!” while I’m measuring seasonings. This is not one of those cases. It took a lot more than I expected to get a good flavor in the stuff. There are two possibilities: either the combination of chickpeas and mayonnaise soaked up the seasoning really well, so it took a lot, or it’s possible that my cajun seasoning (which was pretty old) just didn’t have a whole lot of flavor left. I ended up using two tablespoons which seems insane to me. The recipe will call for 1 tablespoon, but you should taste it when you’re done and be prepared to adjust upward.
Ingredients
2 15 ounce cans chickpeas, drained and rinsed
1/4 -1/2 cup mayo. Depends on how creamy you like it, I came in around 1/3 of a cup
3 scallions, finely chopped
1 rib of celery, finely chopped
2 tablespoons lemon juice
1 tablespoon dijon mustard
1 teaspoon garlic powder
1 tablespoon cajun seasoning
Salt to taste. Think I used a teaspoon of table salt.
Directions
Put the chickpeas in a bowl and mash with a heavy spoon or a potato masher until the chickpeas are broken down. You might have a few whole ones left, but mostly it should look like dry hummus. You could also just chuck them in a food processor and pulse until they’re ground up.
Add everything else and stir to combine. It’s not exactly rocket surgery.
eatbensmeat 