Chickpea Salad Sandwich (spread)

Although the title says "sandwich" you can use chips or crackers to dip and scoop.  Over the holiday spent in San Antonio, my nieces enjoyed it in bite sized sandwiches as well as a dip with chips!

Ingredients

3/4 c. dried chickpeas preferred (but canned is fine)

1/4 c. diced celery

1/4 c. diced onion

1/8 c. minced carrot

1/8 t. cumin powder

1/8 t. salt

1/8 t. ranch powder seasoning (opt.)

1/8 t. cracked or table pepper

1/8 t. onion powder

a few dashes dill weed. 

2-4 T. mayo or whipped salad dressing

1 t. ranch dressing

Directions: Soak dry chickpea or garbanzo beans in an 1" above grain-line, of cold water, in covered dish, pot, or bowl, for 6-12 hours.  Rinse, put into a pot of cold water, just an inch above chickpeas.  You will notice the size increase from dry to 'bloomed'.  Bring pot to a boil, reduce heat to simmer or low and cook peas from 1.5 to 2 hours.  Test for fork tenderness.  Remove from heat, rinse in cold water, strain in a sift or colander.

If you use canned peas, rinse thoroughly, let dry for about an hour before use.

Pour peas into a large mixing or prep bowl, mash with fork or potato masher.  It is okay to blend but take caution with your chopper/processor to avoid over blending.  If you prefer a 'bite' mash peas.

Add your spices, mayo/dressings, mix with a fork.  Chill.  Serve.

***(add any other vegetables you choose, but if they generate water, i.e. tomatoes or cucumbers, add them into salad only for immediate use)