Raise your hand if you think chicken salad is delicious, but way too hard to figure out how to make at home. Raise your hand if you secretly love chicken salad but you're a vegetarian and don't want to eat it (see note at bottom). Raise your hand if you made something requiring cubed chicken but you have leftovers and have no idea what to do with them.
Put your hand back down and print off this recipe and go to the store.
1/2 can garbanzo beans (chickpeas), drained and rinsed
2-3 stalks celery, rinsed and chopped
1/2 small/medium white onion, chopped
1 cup red grapes
1/2 cup-1 cup chicken, cubed and cooked
1 tablespoon mayonnaise
1 tablespoon miracle whip
1 teaspoon honey mustard
1 teaspoon dijon mustard
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste
Food processor (not necessary, but makes things easier)
Serves: About eight sandwiches
1. Drain and rinse chickpeas. Shell them if you're feeling fancy, but it's not necessary. It just tastes smoother.
2. Add 1/2 can of chickpeas, the celery, onion, chicken, and grapes into your food processor.
3. Pulse mix until well chopped. Do NOT create paste. This should still be chunky.
4. Empty food processor into large mixing bowl.
5. Add mayonnaise, miracle whip (this can be simply one or the other if you prefer), and the rest of the ingredients. Mix well.
6. Serve. Refrigerate leftovers.
Notes: Best served in pita bread. To make vegetarian, skip the chicken and boost the chickpeas.