Hot Chickpea "Chicken" Salad


3 (15-oz.) cans chickpeas (garbanzo beans), rinsed and drained
2 (8-oz.) pkg. sliced mushrooms
2 cups baby carrots, finely chopped
2 cups chopped celery
1 large red bell pepper, chopped
4 green onions, chopped
1 recipe of Our Hummus (click here)
3 Tbsp. prepared no-salt-added stoneground mustard
1 1/2 tsp. dried dill
1 1/2 tsp. poultry seasoning
1/2 tsp. Simply Organic All-purpose Seasoning
1/2 tsp. black pepper
4 slices Ezekiel 4:9 Low Sodium Whole Grain Bread, toasted
Garnish: chopped fresh parsley (optional)

Preheat oven to 350 degrees F. Process toasted bread in a food
processor to make breadcrumbs. Set aside.

Prepare the recipe of Our Hummus and set aside.

In a skillet saute mushrooms, carrots, celery, red pepper, and
onions in a little water until mushrooms give off juices and
other veggies are tender.

In a large bowl add the chickpeas and mash a little with a
potato masher leaving some larger pieces of beans. Add the
mushroom/veggie mixture and all other ingredients except toasted
breadcrumbs and garnish. Mix well.

Transfer salad to a 9x13-inch ceramic baking dish. Top with
breadcrumbs.

Bake, uncovered, in the preheated oven for 30 minutes, until
lightly browned.

Garnish with fresh chopped parsley, if desired.

Makes 12 servings.