Ann: I think Travis ate more of this than I did! I tried it in a wrap and in pita bread, both terrific lunch options.
Yield: 3 servings
Ingredients:
- 1 (15-oz) can chickpeas (or 1.5 cups cooked chickpeas)
- 1/2 cup chopped celery
- 2 tbsp chopped red onion
- 3 tbsp chopped dill pickle (~1 pickle)
- 1 tbsp minced fresh dill
- 1 garlic clove, minced
- 1/2 tsp regular mustard
- 2 tbsp fresh lemon juice
- 1/4 cup toasted sunflower seeds (or pecans/walnuts)
- salt/herbamare and pepper, to taste
1. Preheat oven to 325F and toast the sunflower seeds for about 11 minutes.
2. Mix everything into a bowl, mashing up the chickpeas slightly with a fork, and season with salt (I used Herbamare) and pepper, to taste. Stuff into a wrap or pita, or enjoy with crackers or rice cakes.
Nutritional Info (based on 3 servings): 222 kcals, 8 grams fat, 32 grams carbs, 7 grams fibre, 1 gram sugar, 8 grams protein.
I want to try this one. What is your favorite chick-pea recipe?
ReplyDeleteGood question. I've been using chickpeas a lot lately in all kinds of things. I really do like this salad wrap. I've made it a couple of times now and it hits the spot. Especially when it is already made and waiting for me when I get home from the gym starving.
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