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I participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Saffron Road products to facilitate my review, but my opinions and the recipe are my own.
Finding tasty gluten-free snacks in the store can be challenging. There’s a growing number of snacks out there, unfortunately not all of them taste good. Saffron Road recently introduced some new legume snacks that are unlike anything we’ve had before – Chickbean Crisps.
You may know the name Saffron Road from seeing it on BeanStalks, a gluten-free snack that’s been growing in popularity. BeanStalks are a snack made from green peas, pinto and cannellini beans. They have 3 grams of plant-based protein in every serving, and boast an incredible rate of 50% less fat when compared to potato chips. Their tube shape makes them a tasty and satisfyingly crunchy sounding snack.
Saffron Road Chickbean Crisps are colorful snacks made of chickpeas, lentils, peas and sweet potato. The snacks are Celiac, Halal and kosher certified. The gluten-free snacks contain no artificial colors, flavors or preservatives, and no added sugars.
New Chickbean Crisps are currently available in three varieties:
- Sea Salt (4 grams of plant-based protein)
- White Cheddar (5 grams of plant-based protein)
- Zesty Ranch (4 grams of plant-based protein)
We were delighted to find that these crisp snacks lived up to their name, having a nice crunchy texture. They’re flavorful by themselves, but we were left with another question. How would they hold up to dipping?
I decided to put together a dip that would complement the texture and crunch of the Chickbean Crisps. I wanted the dip to have some weight and substance. Because the snacks themselves are gluten-free, I wanted to create a dip that was also gluten-free, but wouldn’t taste gluten-free. After thinking about it for a while, I decided to make a gluten-free Chicken Salad Dip.
I’m pleased to say that the thickness and texture of these Chickbean Crisps is great for dipping! They easily help the heavy chicken salad dip and nothing fell apart!
Even the BeanStalks held up to the dip!
Here’s how I made it.
Gluten-free Chicken Salad Dip
- Cutting board
- Large mixing bowl
- Measuring cup
- 9 ounces cooked chicken breast (I used Perdue Short Cuts Original Roasted chicken), diced
- 1/3 cup yellow onions, minced
- 1/3 cup celery, minced
- 1/3 cup red pepper, minced
- 1/3 cup mayonnaise
- 6 oz cream cheese
- 1/3 cup sour cream
- shredded cheddar optional, for when serving
- Saffron Road Chickbean Crisps and/or BeanStalks for dipping
All of the solid ingredients in this recipe will be diced or minced. Try to cut them as small as you can. If your cuts are too big the taste will still be great but it won’t be as easy to dip.
Dice the chicken and place into the mixing bowl.
One at a time, mince the yellow onion, celery and red pepper and add to the mixing bowl.
Add the mayonnaise and stir.
Add the sour cream and stir.
Add the cream cheese and stir well.
Serve with Saffron Road Legume Snacks immediately.
Which of the new Saffron Road Chickenbean Crisps would you like to try first?
ONE winner will receive assorted Saffron Road legume snacks varieties and flavors.
HOW TO ENTER.
One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize.
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