Whether you call them chick peas or garbanzos, this recipe should be on your lunch menu.
My daughter is always looking for meatless meals that she and her husband can enjoy. I developed this recipe with them in mind because they both like the flavors of my potato salad because it’s loaded with fresh vegetables.
If you’re a fan of a good Southern style potato salad and you’re looking for a meatless meal option, you have to try this recipe. It’s great served on crackers as an appetizer. I used a small cookie scoop to form it so that it’s easily handled as an appetizer. I also love this on croissants, but if you’re cutting carbs, then just add a scoop to a fresh garden salad.
I’ve loaded my Chick Peas Salad up with loads of fresh veggies and for my husband, who doesn’t love mayonnaise, I replaced half of the mayo with plain Greek yogurt. If you would rather replace all of the mayo with Greek yogurt I highly recommend that you don’t skip the lemon juice.
I hope that you’ll try this recipe today and leave a comment below. Also, please follow @lifeabovethecafe on Instagram for daily updates!
Optional add ins:
Wash and disinfect all produce.
Chop all of the veggies and set aside.
Drain a can of cooked chick peas or use 2 cups of cooked chick peas. Using a food processor chop the chick peas up finely.
In a bowl, mix the chick peas with all of the chopped vegetables and the mayonnaise, Greek yogurt, lemon juice, mustard, and spices.
Serve on crackers, bread, as a wrap, or in a salad. I like to garnish with dried dill. Store in the refrigerator.
Optional ingredients are listed above, and if you don’t like mayonnaise use all Greek yogurt instead. Likewise replace the vegetables suggested with your favorites.