Corn Chowder

Clinging to the last little bit of summer, I know it’s officially over, but a nice batch of Corn Chowder uses the last of summer sweet corn, while a nice chowder ushers in fall.Corn Chowder 1

I think I have mentioned in past posts, that even as a kid my favorite veggie was corn. It was usually from a can and I would eat it right out of said can if allowed, I usually was not allowed 🙁 Continue reading “Corn Chowder”

Chickpea Salad With Apples and Pecans

Chickpea Salad With Apples and Pecans

Chickpea Salad With Apples and Pecans 2

Chickpea, oh chickpea, how do I love thee……..let me count the ways……..

I eat chickpeas everyday, and no, I am not exaggerating. At the High School in my School District, we have a very large ala carte line with lots of great food items. We also have a rocking salad bar, on which we have chickpeas….a.k.a. garbanzo beans. I have a salad daily and I load on the chickpeas.

Chickpeas are a great source of protein (good for vegetarians), loaded with fiber, contains vitamins and minerals and significantly boosts your intake of manganese and folate. So kinda the Superman of Beans !!

Chickpea Salad With Apples and Pecans 1

Making a salad with them seemed like the natural thing to do. I made a kinda tuna salad from them. Mashed up the chickpeas, added shallots, celery, dill, and for extra crunch and yummy flavor, some crisp apples, and toasted pecans. Just add lemon juice and a touch of relish and you have a chickpeas salad that will rival a tuna salad any day of the week!

Chickpea Salad With Apples and Pecans

I wrapped mine in lettuce leaves, but it would be awesome on toasted whole grain bread, or stuffed inside a pita.

So, next time you want a light, refreshing, and crunchy salad……try making Chickpeas Salad with Apple and Pecans. Perfect for you vegetarians or if you want to try a meatless Monday!!

Chickpea Salad with Apples and Pecans Collage


Chickpea Salad With Apples and Pecans

  • Yield: 4


  • 1 (15-ounce) can garbanzos beans, rinsed and drained
  • 1/2 apple, cored and chopped
  • 1 stalk celery chopped
  • 1/4 cup toasted chopped pecans
  • 2 tablespoons dill relish
  • 1 large shallot
  • juice of fresh lemon juice
  • 1 teaspoon celery seeds
  • 2 tablespoons fresh dill chopped
  • Ground black pepper to taste


  1. Pulse the garbanzo beans in the bowl of a food processor or blender until coarsely chopped.
  2. Transfer to a medium bowl and add apple, celery, pecans, relish, shallot, dill, lemon juice, and celery seeds.
  3. Stir until well combined. Season with pepper and chill until ready to serve. Wrap in lettuce leaves or serve on toasted bread or stuffed in a pita.


French Onion Soup


First let me welcome you all to What the “Forks” Forks for Dinner……….

For my first post I agonized over what to post. After all I didn’t want you running in horror or boredom…… and as a new blogger I of course wanted it to be perfect. Which of course it will not be but I will surge ahead.

Mother Nature gave me the clue as to my first post.


We had our first really measurable snow fall and what else would warm the day like soup.It had to be soup. It had to be French Onion Soup….. Continue reading “French Onion Soup”