Recipe by veggiegal
"Quick and easy vegetarian main dish made from pantry items in just a few minutes. Perfect for summer picnics or fast weeknight meals. Serve on bread, buns, crackers, pita bread, or plain."
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chopped dill pickles
dill pickle juice
1 (15 ounce) can
chickpeas (garbanzo beans), drained and rinsed
I used a chopped cucumber in place of the dill pickle, and this was fabulous! This is my kind of lunch with some veggies on the side!
I saw a question about this recipe on the Buzz since it had been nominated for Recipe Group. I had everything on hand and I really need a way to get whole oats into my diet so I tried it. I did make it for 1 serving so instead of using the food processor I used my immersion blender on the oatmeal, pickle juice and garbanzo beans and then hand chopped the onion, pickles & celery. Mixed together with the mayo & mustard. Loved it! I used Klaussen dill pickles and thought the flavor was great could even throw in some sweet pickles too. Definitely a keeper!
This recipe is easy, tasty, and a great vegetarian option for lunch or snacks. Unlike another reviewer, I didn't find the pickle flavour (or dill flavour, as she said) too much at all. The only addition I made was salt and pepper. Next time, I may use half mayo and half fat free plain Greek yogurt, to make it even healthier. I might also swap the regular onion with red onion to make it prettier. Thanks for a great lunch alternative!
Too much dill! If you like dill, you will love it.
* Percent Daily Values are based on a 2,000 calorie diet.
No Tuna Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 59
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