I love chick-peas and so does my family. I am always thinking of new ways to incorporate this healthy ingredient in my recipes. This recipe is a marriage of two things I love. Chick-peas and egg salad. Since I can no longer eat egg salad due to Catherine's egg allergy, I took everything great about creamy egg salad and transferred it to a light and versatile chick-pea salad. This salad can be served over greens or in a pita pocket. I have even used it as dip with wide corn tortillas. I hope you and your family enjoy it as much as we do.
Chick-Pea Salad
2 cans of chick-peas, drained and rinsed
2 stalks of celery, diced
3 green onions, diced
2 tablespoons of Soy-Free Vegenaise
2 teaspoons of dill weed
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper
In a mixing bowl combine vegenaise,dill weed, salt and ground pepper. Stir and combine well. Add chick-peas, celery, and green onions until the salad is combined. Chill before serving.
* You can make many variations of this dish. Sometimes I like to add a little lemon juice or curry powder.
I have to start focusing on my eating habits before I'm forced to do to something about them so I'll definitely have to give this recipe a try!
ReplyDeleteI think it's so neat / thoughtful that you've decided to give up eating what Catherine can't eat as well. I'm sure she'll really appreciate that as she gets older.
Thanks so much for linking up for Monthly Measures, Emily!
Nicole, healthy eating can be hard. In many ways Catherine's diagnosis has been a blessing for our family. We have all become much more healthy eaters.
ReplyDeleteThank you for hosting the link-up. I think it will be a blessing to many.