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!