The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Photo by gerrijo
Reviewed: Nov. 15, 2008
On a sandwich with tomato, spinach, and mustard - magnificent! Thank you SO much for sharing!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 14, 2008
This was very good! I had to use some substitutions: green pepper instead of celery (I'm not buying a whole bunch of celery just so I can use one stalk) and sour cream instead of mayonnaise. I also used 2 tbs of sour cream instead of 1 (the recipe seemed like it needed more than 1 tbs to hold it together) and I used the normal 15.5 oz can of chickpeas instead of 19 oz because I've never heard of a 19 oz can of chickpeas. It tasted really good and it made a lot. I put it on sandwich bread and it seemed like I could have gotten 4 or 5 sandwiches out of it instead of 3. The one problem I had with it was the onion. The flavor was way too strong. Either cut down on the onion or saute the onion first.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 14, 2008
it didn't turn out as good as i hope, i followed the recipe, half an onion was too much, and not enough mayo. i added sundrid tomatoes and the texture was very thick i think it need to be placed in the food processor. i ended up throwing it out because the taste wasn't so good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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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Cooking Level: Intermediate

Living In: Ithaca, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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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Photo by susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Photo by Zoraida
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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Photo by Zoraida

Cooking Level: Intermediate

Home Town: Fredriksted, Saint Croix, U. S. Virgin Islands

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 28, 2008
So yummy and easy. Thank you for a wonderful, nutricious idea for lunch!
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Photo by MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA
Living In: Clinton, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 26, 2008
Just what I was looking for ~Thank you!
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Photo by walks_softly

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 7, 2008
Followed recipe with the exception of adding a bit more mayonnaise. Loved it. Will definately be making again!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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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Photo by ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA
Living In: Chesapeake, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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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Cooking Level: Intermediate

Living In: Iowa City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 26, 2008
Good and versatile. Also great for both veggie and tortilla chip dip.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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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Photo by Allrecipes

Cooking Level: Expert

Home Town: Lockbourne, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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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Cooking Level: Expert

Living In: Quebec, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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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Photo by Nicole

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
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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Photo by roxanapeace

Cooking Level: Beginning

Home Town: Baker, California, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 31, 2007
Versatile and good, although mashing the chickpeas were a pain. I forgot to add the celery, drizzled in some evoo (extra virgin olive oil) and used a little less mayo. Goes well on toast with lettuce and tomato.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 26, 2007
This was very dry and needed a lot more mayo. After adding more mayo it was much better.
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Photo by Parker O.

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