Great recipe! As usual, I had to change it up a little to make it my own. Using a previous suggestion, I added about 2 cups of (leftover) baked potatoes to the pot for flavor and thickening, then used just one cup of half and half for more richness. Instead of chicken stock, I used my own veggie stock to make it a vegetarian soup. I skipped the bay leaf and used about 1 tsp of marjoram, which worked nicely with the thyme. For a little punch, I tossed in a dash of cayenne pepper! Blending it all in the pot with the immersion blender (I call it "the bopper") saved time and the washing of more bowls and appliances!

Reviewed On: Nov. 11, 2009

I was skeptical at first, but decided to go for it and take this to a 4th of July party. It was a hit. I was glad I had doubled the recipe. My only changes (after doubling) were that I used 4 sweet potatoes and 4 white potatoes, making it half and half. I didn't have any eggs on hand (and was not about to go to the grocery store on the eve of a holiday!) so I had to leave those out. Next time, I'll be sure to add them. I also used leeks and chives from the garden for a milder onion flavor. Luscious and colorful! Thanks for the recipe!

Reviewed On: Jul. 12, 2009

Amazing! It DOES taste much like the tuna salad I remember Mom making, but I've also been a vegetarian for 20 years, so perhaps taste memory has faded. However, the texture is definitely like tuna salad (I did mash the garbanzos with a fork a bit), and the flavor of the other ingredients pushes it to the top of my "repeat" file! My only addition to the recipe was another tablespoon of mayo and relish, for added smoothness and a little more crunch. Serve with Ritz crackers as a snack!

Reviewed On: Jul. 4, 2009