My favorite lunch ever (or at least the past few weeks) is the Chickpea Salad that I got from Oh She Glows. Unfortunately, it has way too many crunchy things in it for my kids to really get excited about it. I feel bad about feeding them crappy peanut butter and jelly sandwiches all the time, though, so I decided to come up with a version of chickpea salad that they’d like.
I started by using the food processor to shred up the chickpeas to about the texture of tuna, which they like. I added a fairly substantial scoop of mayo, plus a little mustard and pickle juice for flavor. A couple diced pickles for visual interest, and we were good to go.
They like it! Hell, I like it, too, although I still think the super-crunchy, veggie-heavy version is better. My two-year-old is happy to eat this in a sandwich or on toast, and my four-year-old likes spooning it onto crackers. It’s definitely a good alternative to the good ol’ PB&J.
So far, we’ve had this on regular sandwiches, toasted sandwiches, wraps, and crackers. It keeps well in the fridge, so it’s a good school-lunch staple.
- 1 14-ounce can chickpeas, drained
- 3 tablespoons mayonnaise
- 1 teaspoon prepared yellow mustard
- 1 tablespoon pickle juice
- ¼ cup diced pickle or relish
- ½ teaspoon salt
- Toss the chickpeas in the food processor and pulse until they’re nicely shredded up as shown above, about the same texture as shredded coconut or canned tuna.
- Transfer the shredded chickpeas to a bowl and stir in all the other ingredients.