This tangy spread is a delicious healthy alternative to chicken salad. Is wonderful spread on bread, in wraps, and even pita sandwiches.
Drain and rinse garbanzo beans, then mash with a fork or run through a food processor until slightly chunky.
In a skillet, brown up "chicken". Use a spray of olive oil, garlic powder, basil, and celery salt. Cut or shred meat into small pieces, then add to a bowl with garbanzo beans.
Add avocado, chopped onion, cilantro and lime juice to chickpeas and chicken. Mix well, then add salt to taste.
Spread on a good whole grain bread, inside a whole grain tortilla, or a whole wheat pita pocket.
In the recipe we used Gardein Chicken Strips because they contain fiber and no cholesterol. Feel free to substitute with real chicken strips, tofu, or garbanzo beans if you'd like.
Yield: 5 Servings
Serving Size: 1/2 cup
Calories240 | Fat 11g |Sodium 310mg | Total Carbs 26g | Dietary Fiber 4g | Protein 10g