Reviewed: Oct. 6, 2008

Good stuff! I have made it a couple times now. It is especially good if you put some relish on the sandwich. A great alternative to that fish in a can! I wonder how it would do in a faux tuna melt?

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Isabel


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Reviewed: Sep. 16, 2008

Tastes good, if a little bland. Will add some hot sauce next time. The texture is not too much to my liking, so I am going blenderize the leftovers to see if that helps. A good base recipe to adapt to suit your own preferences. Thanks!

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susiekew

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Hamilton, Ontario, Canada
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Reviewed: Jul. 10, 2008

This was so good!!! I was hesitant to try it because of the simple ingredients but I am glad I did! Will make often! I used like 1/4 onion instead of half and left out the pepper. I also cut the onion and celery in very small pieces so it could blend well.

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Zoraida

	Cooking Level: Intermediate Home Town: Fredriksted, Saint Croix, U. S. Virgin Islands
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Reviewed: Jun. 28, 2008

So yummy and easy. Thank you for a wonderful, nutricious idea for lunch!

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Anne's daughter

	Cooking Level: Intermediate Home Town: Queens, New York, USA Living In: Clinton, Connecticut, USA
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Reviewed: Jun. 26, 2008

Just what I was looking for ~Thank you!

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walks_softly

	Cooking Level: Intermediate
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Reviewed: Jun. 9, 2008

Followed recipe with the exception of adding a bit more mayonnaise. Loved it. Will definately be making again!

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RayColsOh

	Cooking Level: Expert Home Town: Columbus, Ohio, USA
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Reviewed: Jun. 5, 2008

Pretty good. I threw the chickpeas onions and celery in the food processor and pulsed until it looked right then added about 2 tbsp mayo, the lemon juice, and about 1 tbsp dijon mustard. Kiddos liked it. I added sliced tomato to mine...yum.

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ZOPOOH

	Cooking Level: Intermediate Home Town: Portsmouth, Virginia, USA Living In: Chesapeake, Virginia, USA
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Reviewed: Jun. 4, 2008

This is so good. Thanks for the recipe, I've been looking for a vegetarian recipe that was like chicken or tuna salad. I did add a little more mayo to make it more spreadable.

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Ariana

	Cooking Level: Intermediate Living In: Iowa City, Iowa, USA
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Reviewed: Apr. 26, 2008

Good and versatile. Also great for both veggie and tortilla chip dip.

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LPROC


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Reviewed: Apr. 15, 2008

While this wasn't bad, I found the recipe really bland and not worth the effort (which isn't saying much, since it wasn't much effort at all. Perhaps some of the additions mentioned in other comments would help, but I wouldn't bother.

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Rollergirl


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Reviewed: Feb. 27, 2008

This is very delicious. I personally leave out the lemon juice and dill. I think it tastes just fine with the beans, the celery and onion, (light) mayo and salt & pepper. I love stuffing it into pita bread with a slice of reduced-fat swiss cheese and some pineapple tidbits. So tasty! And just about any canned bean can be used if you're out of garbanzos.

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S.M.V.

	Cooking Level: Expert Home Town: Lockbourne, Ohio, USA
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Reviewed: Feb. 23, 2008

Delicious! Simple, easy and a nice alternative to egg salad sandwiches. I omitted the onion and added 1 big chopped dill pickle instead of fresh dill. Great for a light supper or snacks.

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Carrie

	Cooking Level: Expert Living In: Quebec, Quebec, Canada
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Reviewed: Feb. 12, 2008

I absolutely love this recipe. I make it in my food processor, using two baby dill pickles, one peeled carrot, a can of chickpeas, a bit of dill, black pepper, celery and low-fat miracle whip. It's so easy, and an awesome lunch as a sandwich, veggie dip, or spread on Wasa bread.

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Nicole

	Cooking Level: Intermediate
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Reviewed: Jan. 26, 2008

Not my cup of tea.

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Christine

	Cooking Level: Beginning
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Reviewed: Nov. 14, 2007

This is pretty good. I think the taste of the spread depends largely on the quality of the chickpeas you use.

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karessa


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Reviewed: Nov. 12, 2007

This was pretty good before I decided to make a tzaziki (spelling?) version by adding some leftover cucumber slices and a little sour cream and yogurt. I don't know how often I would make, as it was a pain to puree it in my food processor. Also, I couldn't imagine eating ONLY this spread in a sandwich, and I'm not a fan of veggie sandwiches, so I stuck with crackers, and it wasn't very filling. More like a snack.

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roxanapeace

	Cooking Level: Beginning Home Town: Baker, California, USA Living In: Spokane, Washington, USA
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