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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Roobunny

Cooking Level: Beginning

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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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Parker O.

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Reviewed: Oct. 15, 2007

Delicious!

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le petit haricot

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2007

I'm very limited for options, being in Iraq right now- but this wasn't too bad at all! It was a little dry, but it definitely had the tuna/chicken/potato salad feel to it. Had it on toast- pretty good! Garlic salt might be a nice addition.

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CookiEpiphany

Cooking Level: Intermediate

Home Town: Smithtown, New York, USA

Living In: Newport News, Virginia, USA

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Reviewed: Sep. 24, 2007

Heather, this was SO good! Threw the beans into my food processor, added a tad more lemon and lots of garlic. I sliced whole wheat pitas into triangles, baked them in the oven until nice and crispy and used them as a dipping device for the wonderful bean mixture! Incredible and thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 24, 2007

I'm in love with this. I made it last night and let it sit in the fridge for a day, that may have helped. Tonight I warmed some Turkish flatbread in the oven, spread the chickpea filling on it generously, threw some halved cherry tomatoes and thin slices of cucumber on and drizzled with a bit of light yoghurt. Then wrapped it all up burrito-style. After the first bite I thought it was a nice 4 star spread, but it kept tasting better and better with each bite. Now I am finding it hard no to attack the leftovers with a spoon and eat up the whole lot. So good. Wonderful texture, the dill works great (esecially with the salad and yoghurt) and its so healthy. Fingerlicking good. Thanks.

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Sep. 24, 2007

Love Love Love it! Such an easy quick yummy recipe. I made mine w/ italian dressing, cumin, dill pickles, red onion and celery. Thanks for a great idea!

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A. Holley

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Reviewed: Sep. 16, 2007

This recipe, with a couple of changes was such a hit, I had to make a double batch the next day. Instead of mayo, I used a tablespoon of olive oil and a tablespoon of non-fat plain yogurt. Instead of dill I used mint. Served on warm pita and a bit of mixed salad greens...yummy.

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sandye

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Reviewed: Sep. 8, 2007

This turned out great, and I'll be making it often. I'm not a fan of mayo, so I used Italian dressing. I also added some leftover green pepper. I used a food processor instead of mashing the chickpeas because they kept flying out of the bowl.

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Kim

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 7, 2007

I was overall pretty pleased. I used Cannelini beans in place of chickpeas (fewer calories), but I needed to warm them slightly in the microwave to make them soft enough to mash-I would not use a fork! Use a flat wooden spoon! I also used fat free Italian dressing insted of mayo, though I had to use a hint more dressing than the recipe calls for. Not as much onion is needed either. I also cut up a few grapes. Absolutely let it set over night (covered in the fridge) if you want it to be moist. Very tasty!!!

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Joei

Cooking Level: Intermediate

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Reviewed: May 27, 2007

Not my cup of tea.

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Christine

Cooking Level: Beginning

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Reviewed: May 16, 2007

I made this last night to bring for my lunch today but my bf and I couldn't stop eating it so I only have a little left for lunch. I used a little extra dill and didn't think it was bland at all. Mashing with a fork took too much time so I used my "mini chopper" and just pulsed it a few time on each batch. Worked great. I will definitely make it again.

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BJM5596

Cooking Level: Expert

Home Town: Mineral Wells, Texas, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Apr. 30, 2007

I thought this tasted a little bland. I added 1/4 cup diced onion and 1 hardboiled egg white chopped and that seemed to help. This recipe appears to be very forgiving, so I may try diced carrot as well next time. Yes, I will make this again, it is too easy and too nutritious to leave off of a vegetarian menu.

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Toni

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Reviewed: Apr. 24, 2007

Delicious!

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Meagan

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Apr. 22, 2007

WOW!!! This was fantastic!!! I am so glad I finally tried this recipe, because it was perfect for a light summer dinner. I omitted the celery (personal preference) and used less onions. I used fat free mayo, no sugar added relish, and the dill weed and lemon were perfect!! mashing the chickpeas took some time (I tried using a mixer... not the best idea. There were chickpeas firing everywhere!) but it was all well worth it! We used it to fill pitas, along with romaine and tomato slices. Thanks so much for the great recipe!! With 3 vegetarians and 3 non-veg, we all agreeded it was simply amazing!!! My Grandmother didn't even realize it wasn't tuna!

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Brooke Elizabeth

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Apr. 6, 2007

This recipe makes me happy. Perfect use of chickpeas!

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kittiesarepretties

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Dec. 12, 2006

My vegetarian sister taught me to make this several years ago. It's a great sandwich filling and also tastes delicious as a filling for stuffed tomatoes (very pretty topped with fresh parsley). I make mine in the food processor and always add a dash of Tabasco to it. We've also made it with Dijon mustard replacing the lemon juice... very versatile and yummy recipe!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Nov. 13, 2006

Very good. Even my meat-eating boyfriend suggested this a second time.

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RAVENSKIES1228

Cooking Level: Intermediate

Home Town: Saint-Laurent, Quebec, Canada

Living In: Pickering, Ontario, Canada

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Reviewed: Sep. 6, 2006

I didn't like anything about this recipe. The flavors didn't blend well at all, I won't be trying this one again.

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Faith_Hope_Grace

Cooking Level: Expert

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Reviewed: Aug. 20, 2006

This is great! I used Smart Beat, a nonfat mayo alternative and added garam masala and chili powder as suggested by another reviewer (I left out the dill obviously). I also served it on a salad of baby spinach, alfalfa sprouts, tomato and avocado. Next time I might try lemon pepper to see if that lends another alternative flavor. Great recipe, thanks!!

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Navka

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Vegetarian Chickpea Sandwich Filling

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