I get pretty passionate when I come across a recipe that is delicious, easy, healthy, and versatile. I mean, I do love making fancy-looking pizza, but most times, I’m in the market for something quick and delicious. (And when it can also look fancy when necessary, that’s a plus too!)
Meet my new food soul mate – chickpea spread. First of all, the flavor combination is absolutely delicious – I love the tang of the lemon, the bite of the celery seeds and the crunch of the green onions and celery. It somehow tastes like egg or tuna salad, but more refreshing!
Plus, it’s pretty darn healthy – I was surprised that only one tablespoon of mayo is involved. And assembly is just as minimalist – most of the effort goes into smashing the chickpeas with a fork (it builds muscle…and character!).
Serve in whatever way suits the occasion – over baguette slices or crostini as an appetizer, as a sandwich spread, over salad greens, you name it! Next up for me is on a toasted English muffin with melted Swiss cheese as a stand-in tuna melt :)
Note: You may need to double the recipe depending on the size of your baguette or the crowd you are serving.Print
- 1 15 oz. can chickpeas
- 1 stalk celery
- 3 green onions
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon celery seed
- Kosher salt and fresh ground pepper
- For crostini, 1 baguette and olive oil
- Chop the stalk of celery and three green onions into thin slices.
- Drain and rinse the chickpeas. In a medium bowl, smash the chickpeas with a fork.
- Combine the chickpeas with the chopped celery and green onions, 1 tablespoon mayonnaise, 1 tablespoon lemon juice, and 1 teaspoon celery seed. Add salt and fresh ground pepper to taste.
- Cut a baguette into thin slices, sliced on the bias (at an angle). To make crostini, brush the slices with olive oil and bake at 350°F for about 15 minutes until crisp. Top with chickpea spread and serve.