LIKE YOUR GRAMMAR SCHOOL SANDWICH, BUT BETTER. A few notes on this recipe — Chances are if you’ve been quarantining like me, you have a can of garbanzo (banzo) beans, mayonnaise, hot sauce, dry herbs, vinegar, and pickles readily available, given their shelf life. You probably also have some form of mixed nuts & crackers for your Zoom charcuterie parties, too. So this recipe is a quick no-brainer and really allows you to play with the ingredients you want to include. Instead of pickles, you may choose to add capers, or a red onion. I added celery but it’s not a must have, it just contributes to the overall crunch. I served mine over lemony arugula with Rustic Bakery crackers.
INGREDIENTS:
1 can garbanzo beans, rinsed
1 celery rib, chopped
.5 cup chopped pickle
2 tbsp apple cider vinegar
1 tbsp mayo
1 tsp dry dill
salt, pepper
1 tsp hot sauce (I used Crystal)
Garnishes:
top with nuts or crunch of choice
MAKE ME:
Rinse banzo beans and pat dry.
In medium bowl, mix and combine mayo, apple cider vinegar, hot sauce, dill, salt/pepper, and pickles together.
Add banzos in and mix until thoroughly covered. Continue to mix the banzos until you’ve achieved your desired texture.
Refrigerate for 10 minutes to chill, or eat immediately. If stored properly in sealed container, will keep for ~2 days.