Reviewed: Jun. 24, 2009

This was a hugh his with the non-vegetarians in my family. I stuffed it into a pita with cucumber and tomatoe. Perfect summer lunch.

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stuffsalush

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Reviewed: Jun. 1, 2009

This is a really great recipe! It is so quick and easy and also very versatile as it can be had with almost anything. You can add almost any dressing or spices you want to it to change the flavour. I made this recipe the first time with out the celery because I didn't have any. I have to say its so light compared to the tuna/chicken salad version, yet still just as filling. This is definately something I will do again!

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Miriam B

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Reviewed: May 24, 2009

Really really good. Used fresh dill and lemon juice chopped celery and chives. I can't eat raw onion, but I put a slice on my husband's sandwich. The dill and lemon give it the seafood vibe without the fishy thing. It's so hard to find a decent cheap veggie filling. I will make this again definitely. Had it with lettuce and tomato on a kaiser roll.

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Christine M

Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

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Reviewed: May 24, 2009

This didn't have much flavor.

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Charlene

Cooking Level: Beginning

Living In: Oak Creek, Wisconsin, USA

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Reviewed: May 14, 2009

This was suprisingly good, and very filling.

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krispixVT

Cooking Level: Intermediate

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Reviewed: May 9, 2009

This is good, I added pickles which also worked well.

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Deeka Jane

Cooking Level: Intermediate

Living In: Silver Spring, Maryland, USA

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Reviewed: Apr. 22, 2009

I tried this using garbanzo beans, and again with Canellini beans. I LOVE it with the Canellini beans! Very smooth and delicious! Beats the tuna smell any day. :-D

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StunnaShades

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

Living In: Washington, D.C., USA

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Reviewed: Apr. 17, 2009

I made this recipe the first time without onions (because I didn't have them on hand) and less chickpeas than called for, it was delicious. Then I tried to make it with the onions, and it didn't work for me. Now, I leave them out and just throw all the ingredients in to taste, rather than measuring things out. It is really good in a sandwich with some cheese or as a chip dip.

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YN096

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Reviewed: Apr. 16, 2009

Very tasty. I can't eat mayo, so I substituted with yogurt. My only complaint is that I couldn't get the chickpeas mashed enough with a fork so it was chunkier than I would have preferred (alas, if only I had a food processor). I didn't have any celery, so I added some chopped cucumber instead. Very yummy!

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turtleart

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

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Reviewed: Apr. 12, 2009

this was really delicious. i kind of just added the amounts i wanted of the different ingredients. i added some extra lemon, not quite a whole stalk of celery, and less than a fourth of an onion. im so glad i added less onion! i also added a tiny bit more mayo, and cooked the beans a little before mashing them. i wish i would have put it in a food processor to make it more smooth. but it was surprisingly delicious!

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Jessica

Cooking Level: Beginning

Living In: Denver, Colorado, USA

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Reviewed: Apr. 8, 2009

i love this recipe. it is always a go to for me.

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katem1983

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Reviewed: Apr. 1, 2009

This is such a good recipe!! I did add about 1tsp of Nori (seaweed) flakes to give it a little bit more "tuna" flavor.

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kristin

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Mar. 15, 2009

I tweeked it...sorry. Used veg. oil and fresh squeezed lemon juice instead of mayo and left out celery. Added chopped green onions then pureed it with the seasonings including garlic. Delicious. Used with with grilled shishkebobs. (Reminded us of hummus.)

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Valentina

Cooking Level: Expert

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Reviewed: Mar. 12, 2009

This was a great idea for lunch today. I used my food processor for the chickpea and to me is much easier. Instead of celery I chopped some dill pickles. I think this goes better as a dip with vegetables, crackers or even chips than a sandwich filling, but is totally up to you. I didn't have any pita bread, so I served with blue corn tortilla chips. Delicious!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

This recipe sure makes me wish I owned a food processor. I think I would have liked this a bit better if it had be smoother. I added some curry and garlic and it turned out really good! I am glad to have a healthy filling like this.

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Kelli Anne

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Reviewed: Feb. 24, 2009

I really liked this simple recipe. I have had something like this once before at a sandwich place years ago. It's basically hummus with mayo instead of olive oil. I made it into a mock tuna salad and put it on white bread with lettuce and sprouts and pickles. It was great!

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MORGEN442

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

I can't believe I haven't reviewed this recipe yet. It has become a regular in my arsenal over the past few months. I've used it for appetizers on crackers, for sandwiches, in pitas and in flour tortillas for a wrap. The only thing I change is that I add a bit of finely chopped garlic--seemed to be the only thing it was missing. My meat-loving, veggie-hating roommate fondly calls it a "more sophisticated hummus" and I'm pretty sure my other vegetarian roommate sneaks spoonfuls out of the fridge. Bottom line: LOVE IT. Thanks so much.

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A. Schlueter

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Jan. 28, 2009

eh, this was okay. quick and filling but i wasn't too crazy about the seasonings. i didn't have a lot of the things so i used onion, garlic, tomato, dill pickles, basil, salt & pepper all mixed together. i think making it into better tasting hummus would've been a better option.

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pascale michelle

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Reviewed: Jan. 21, 2009

This was fabulous! I am big on dill and actually added a little extra after following the recipe. I left out the onions (not a big fan) and served on homemade toasted wheat bread with alfalfa sprouts, red leaf lettuce, Cabot cheddar cheese and carrots. I highly recommend this recipe.

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Samantha

Cooking Level: Intermediate

Home Town: Waitsfield, Vermont, USA

Living In: Boulder, Colorado, USA

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Reviewed: Dec. 29, 2008

I just didn't like this as much as I had hoped I would. It wasn't bad, just didn't love it. It reminded me of hummus and with bread it was just too tasteless.

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