Normally, I’m a meat, meat and more meat kind of gal. I have zero interest in becoming a vegetarian. However, in an effort not to become completely bored to death with turkey sandwiches (my standard lunch fare when trying to drop a few pounds) – I went searching for something new. I stumbled upon this recipe and thought to myself “Why not?”. I like garbanzo beans (chickpeas), but have never thought of them as a main ingredient for lunch. Hummus? Yes please! But a sandwich of garbanzos? I had to check it out.
With a couple of alterations, this recipe turned out much better than I expected. It has some great flavors going on. I filled up a toasted pita pocket, topped it with some sliced cucumbers and lettuce and wolfed it down. Mmmm good. I’m going to make another batch – since I think it’s only going to get better as the flavors blend together, and one batch is only going to make 4 sandwiches. Besides, it will disappear when my husband comes home tonight and eats this straight from the bowl with crackers, pita triangles or some other such thing.
1 (15 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/4 cup green onion, chopped
2 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon dried dill weed
salt and pepper to taste
- Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork (or throw in your food processor and pulse a few times). Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.