Handful fresh Italian parsley, minced (approximately ¼ cup)
Juice of 1 fresh lemon (3 to 4 tablespoons)
¼ tsp
Kosher salt (or to taste)
Freshly ground black pepper
Whole grain pita pockets, or toasted Ezekiel muffins
Instructions
Instructions
1. In a large bowl, mash the chickpeas with a potato masher until flaky in texture.
2. Add the celery, bell pepper, pickles, hummus, mustard, dill, parsley, and lemon juice. Mix well. Sprinkle with salt and pepper, adjusting seasoning to taste.
3. Serve on toasted whole grain Ezekiel muffins, or in whole grain pita bread pockets.
