I hope you all had a Happy Happy Holiday and continue to enjoy family and good food throughout the season!!!
Our family got together with my brother's family yesterday afternoon and went to a movie (Adventures of Tin Tin was awesome). We all ate a mountain of popcorn, so we weren't really up for a big supper when we got home. But about 9:00, my husband and son started poking around the kitchen looking for something a little more substantial than the normal bedtime snack.
(My son said we needed something that was a mixture of lunch and snack--a "lack" or maybe a "snach." His words, not mine. That kid cracks me up. I can't wait to see the comments on that one!)
Chickpeas and garbanzo beans are the same thing. They are a little dry and a lot nutty. Because of that nuttiness, you see them a lot on salad bars. Give them a try next time you see them. Buy a good brand name if you're buying them canned because the cheaper ones tend to lose some of that great texture.
I made this recipe just like I would have made a chicken salad sandwich a couple years ago with only two minor changes. I used chickpeas instead of chicken and I used vegan mayo instead of real mayo. Other than that, feel free to use your favorite version of spices and sauce. Use it like you would a chicken salad, too. Serve on bread or toast, in a pita, on greens for a salad, on crackers for an appetizer, etc. etc. etc.