Chicken Beans, That's What

Duncan and I spend a lot of time together in the kitchen. He, rummaging through the pantry for something to eat. Me, cooking, sweeping, loading the dishwasher. Sometimes he "helps" me make meals. He's a cooking commentator, really. He tells me what I'm doing, what I'm going to do next, and announces what a great job I'm doing mixing or chopping or whatever the case may be. If there's chocolate involved, he's also chief pourer and taster. Sometimes, he spots an ingredient he's not familiar with, which always surprises me from a kid who has asked for avocados, mangos and agave since he was barely old enough to talk. Such was the case with Garbanzo beans. I tried to explain that they have two names, Garbanzo beans or Chickpeas. He could never remember either name, and so decided they would henceforth be called Chicken Beans. It has completely caught on. At our house, at least.

Super high in protein and fiber, and really versatile, I'll try pretty much any recipe that includes the lauded bean. Here is one we've made for years, great for those who like chicken beans but maybe don't love the strong taste of hummus. Mmm, hummus. Anyway, use this concoction like you would egg or tuna salad, or even as a dip.

1 1-lb can garbanzo beans, drained
1/3 c. chopped celery
1 TB minced green onion
2 TB relish (dill tastes better than sweet in this)
3 TB mayonnaise, Miracle Whip or Vegenaise
1 tsp mustard (I like dijon, but any kind works)
dash of garlic powder or minced garlic, to taste

Combine all of it in a food processor, and blend to desired consistency, chunkier for a sandwich, smoother for a dip. Keep it in the fridge. YUM.