1 12oz can chickpeas, rinsed and drained
1/4 cup chopped cornichons (French baby pickles)
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1/4 cup mayonnaise
2 tsp olive oil
1 tsp capers
1 clove garlic, minced
1 tsp seafood seasoning, such as Old Bay (or Penzey's Fox Point Seasoning)
1 tsp Dijon mustard
1) Pulse all ingredients in food processor until chunky.
2) Season with salt and pepper, if desired.
3) Chill at least 30 minutes, or overnight.
Review: As a vegetarian, I've lacked an alternative to chicken or tuna salad sandwiches. I've had this particular recipe for a few years, but have frequently chickened out of making it. I finally got brave and made it tonight, spreading it on sandwich thins. I had left my frozen artichoke hearts in the fridge all day to defrost, but they were still pretty frosty. This allowed my salad to be cold right out of the food processor, so I didn't have to wait for dinner! I had two sandwiches and admonished myself for not having made it sooner. It was very filling and had a consistency similar to what I remember from the meat-based salads (though it's been well over 20 years since I've had those!!). The capers, cornichons and Dijon mustard gave the salad a 'kick' - which left me very glad to leave the 1/2 onion out that was recommended. I have plenty of salad left in the fridge and will be feasting for the next few days. I will be making this every summer!!
Adapted from:
http://www.vegetariantimes.com/recipe/chunky-artichoke-and-chickpea-salad/
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