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Chickpea salad pita pocket recipe

Makes 4 servings


1 (15 oz) can chickpeas, rinsed and drained
1 medium carrot, grated
1 rib celery, small diced
½ bunch green onion, small diced
½ bunch fresh dill, stems removed and minced
1 tsp apple cider vinegar
1 tsp Dijon mustard
3 Tbsp vegan mayonnaise
¼ tsp paprika
¼ tsp salt
1 pinch ground black pepper
2 large whole wheat pita bread
Lettuce, tomato, avocado, and sprouts for topping (optional)


Use a strong fork or a potato masher to mash the chickpeas in a large bowl. They should retain some of their texture and not appear pureed. Add the carrot, celery, green onion, dill, apple cider vinegar, Dijon mustard, mayonnaise, paprika, salt, and pepper. Mix until thoroughly combined. Place pita pockets in the toaster for a minute or so to warm. Remove and cut in half.
Scoop ¼ of the mixture into ½ a whole wheat pita pocket. Add optional toppings and enjoy!

Nutrition analysis per serving (not including optional toppings): 290 calories, 9 g fat, 11 g protein, 43 g carbohydrate, 8 g fiber, 540 mg sodium

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