Happy Saturday!

I haven’t cooked up anything in the kitchen lately that has been share-worthy UNTIL yesterday afternoon! While on my lunch break at work I was scrolling through this 20 + Delectable No Cook Dinner article and found a Greek Chickpea Salad Recipe. I added a few things to make it my own and took out a few things that I didn’t have at home so my final product didn’t end up being very Grecian, however it was delicious nonetheless! Honestly while I was combining all of the ingredients I became skeptical about what I was creating but somehow the final product came out tasting just like a lovely chicken salad! This is a great vegan option for chicken salad!

Below is how I prepped and cooked up my Chickpea Salad!

Ingredients:
2 Cans Chickpeas
8 Tablespoons Tahini Sauce (This stuff is the jam!)
1/2 Cucumber (Chopped)
1 1/2 Pickles (Chopped)
1/2 Red Pepper (Chopped)
1 Cup Artichoke Hearts (And a little juice too!)
1 Teaspoon minced garlic
2 Tablespoon Black Pepper (or to taste)
1 Tablespoon Salt (or to taste)

Directions:
Rinse two cans of chickpeas and place into a mixing bowl. Mash chickpeas with a potato masher. Since I am not that fancy, I do not have a potato masher so I just used my hands. Cave woman style! You do not have to completely mash until smooth because you may want it to be a little chunky and textured. Once chickpeas are mashed, add in all other ingredients and refrigerate for 20 minutes.

You will be left with A LOT of chickpea salad! I think this will get me through lunches all next week!

I love to eat chicken salad with saltine crackers or wheat thins so I did the same with this recipe!

Side Note: This may only be something I deal with but whenever I order chicken salad at a restaurant, it is the hardest thing for me to communicate what I actually want because chicken salad can be a salad with chicken on it or it can be the spreadable chicken salad that you eat in a sandwich or with crackers! I vote that we start making some name changes for chicken salad! Maybe Chicken mush? or Chicken Spread? I’m just trying to prevent confusion, y’all! 😉

Here is the original recipe from She Likes Food if you want to go the Greek route!