EagleTribune.com, North Andover, MA


October 5, 2012

Chickpea salad works as spread or dip

Chef Jen Perry of The Open Door’s food pantry in Gloucester loves cooking traditional recipes. Her specialty, though, is creating traditional dishes with a twist.

With this dish, Perry serves up a very simple recipe featuring the chickpea. Chickpeas are the main ingredient in hummus as well as falafel. These peas have been in use for over 7,500 years in regions bordering the Mediterranean Sea and in India for a variety of dishes.

There are many different ways to prepare chickpeas. Perry’s concept for this salad is a play on the common tuna and chicken salads. Instead of using seafood or meat, this recipe utilizes chickpeas as the main ingredient, making this a perfect way to sneak in some vegetables for your pickiest of eaters: your kids. This recipe only calls for a handful of ingredients, and depending on your pantry, you may not even need to run to the store. Perry states that this chickpea salad tastes just like tuna salad — “You won’t even know that it’s not tuna.” The best part is this salad is very versatile. It can be used in a variety of forms from a sandwich to a spread or even a dip for a crudité. This dish is truly a must-have in your arsenal of recipes.

Chickpea Salad


1 can chickpeas, rinsed and drained

1/4 cup mayonnaise

2 teaspoons Dijon mustard

1 teaspoon celery seeds

1/4 cup celery or carrots, diced small

2 tablespoons onion, diced small

Salt and pepper to taste


Using a food processor:

1. Place chickpeas in food processor and pulse a few times to roughly chop.

2. Add remaining ingredients and pulse a few more times to mix.

By hand:

1. Mash chickpeas in a bowl with a fork.

2. Add remaining ingredients and stir until combined.

Recipe courtesy of Jen Perry of The Open Door’s food pantry in Gloucester, MA, 2012.



Text Only | Photo Reprints

Photos of the Week