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Chickpea Salad Sliders


Uggggh! It's baaaa-ack!!!!

Ack is right. WHHHHY!? Will it ever end!?

I was talking to the girl at work today and questioned if we should start counting down days till summer vacation? She laughed and I realized how ridiculous that was. Okay...I'm counting down till spring break. That's only 2 months away. So, like, 9 weeks? That's really not that horrible. We only get a week off, but heck...I'll take it!

I've been eating like a carb hungry little squirrel, saving away for the winter days. I really should go on another juice cleanse. My over consumption of sugar, carbs, lack of exercise, and dark days is starting to make me go a little nuts. I need a vacation...bad.

With all my; heavy soups and chilis, homemade breads, cakes and cookies...I was needing something a little fresh. I sometimes miss things that I never really liked. Like cold chicken salad. Weird, right!? I told you, nuts! So, I came up with a chickpea version that is so tasty, it might not even make it onto that carb heavy slider roll. Seriously, I went back to the fridge and devoured the rest of the bowl. It's THAT good. Feel free to top a leafy green salad with this stuff too. It's fantastic!

Serves: 2 (or 1 Carb Heavy-Cabin Fevered Gluttonous Lady)


1 Can Drained and Rinsed well Organic Chickpeas (Garbanzo Beans)

2 Stalks Organic Celery-Chopped

1/8 Cup Chopped White Onion

1/4 Cup Mayonnaise (NOT Miracle Whip...blargh!)

1/8 tsp granulated Garlic

1/2 tsp dried Dill

1 tsp FRESH Lemon Zest

1 tsp FRESH Lemon Juice

S & P

6 Slider Rolls or Organic Salad Greens

(or eat it directly out of the bowl like a little piggy...which I know nothing about. Nope. Nothing at all...)

Combine all ingredients in a Medium bowl. Best to let sit in the fridge at least an hour to let flavors merry. If you can't help yourself, you may enjoy immediately. I won't judge you.

I paired the little sliders with my tomato roasted red pepper soup.

Recipe will appear soon!


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