Reviewed: May 18, 2013

Awesome! Only switch I made was instead of the chopped onion I used chopped chives.... I think this is my new favorite! Trouble is I made this for church tomorrow and I want to eat it now!

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coe

Reviewed: May 10, 2013

Cut out the sodium. I substitute canned beans for bagged beans. I soak overnight then boil for 10 minutes and I reduce the sodium found in canned garbanzo beans. I also experiment with differnet spices, cumin, curry and/or fresh tumeric root grated into salad. Wonderful recipe that you can add or subtract ingredients for your particular taste. I make atleast one batch a week.

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Chantal

Reviewed: May 10, 2013

This is very good just as is. But next time I will add garlic and Edam to the mix.

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Babara

Reviewed: May 7, 2013

When I stopped eating meat, I really missed chicken salad. :( That was several years ago.... I was THRILLED to find this recipe! It really has the texture and flavor I missed from chicken salad. I doubled the mayo (I used miracle whip) and diced veggies, for my personal preference. I did try it before adding the additional mayo and veggies and enjoyed it quite a bit as written. I didn't change anything else. It's a keeper and a staple in my fridge. I've tried it on toasted bread, pitas and crackers. Very versatile!

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Reviewer:

Lainey Dru

Cooking Level: Beginning

Home Town: Albion, Indiana, USA

Living In: Muncie, Indiana, USA

Reviewed: Apr. 25, 2013

I have just tried this recipe and it is awesome. It is worth trying. I will be using this recipe again. I made no changes. Thanks Dawn

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Dawn

Reviewed: Apr. 24, 2013

Very tasty, great hot weather meal.

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HeatherLilly

Cooking Level: Intermediate

Home Town: Amissville, Virginia, USA

Reviewed: Mar. 22, 2013

I am so addicted to this stuff. I eat it several times a week. Other people say that it is kinda weird, and my husband (who is the pickiest eater I have ever met) says that it is good, but I am so in love with the flavors. I ADORE chickpeas and with this recipe it is just perfect. Then it is so easy! I put mine in the food processor for a bit and it is pasty chickpea goodness. I can't give too much praise to this recipe. But not everyone likes it. :)

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ad3l1n3

Cooking Level: Intermediate

Reviewed: Mar. 17, 2013

my family loves this as a spread in whole wheat pitas with lettuce and tomato - it is an incredibly healty and tasty sandwich idea

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melodi67

Reviewed: Mar. 13, 2013

I tried this recipe and added finely chopped cucumber, garlic, hot pepper and natural yogurt instead of mayonnaise to keep it fully vegetarian. It was great!

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Gerry

Reviewed: Mar. 6, 2013

my son loves this on a whole wheat tortilla! I pulse the chickpeas in my food chopper as my son has texture issues, I omit the dill and use black pepper and chili powder as my son likes it a bit spicy, I omit the salt as well, use green onion for white.

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