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Recipes » Salads » Perfect Chickpea Salad
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1 15-ounce can chickpeas, drained and rinsed well

2 stalks celery, finely chopped

⅓ cup red bell pepper, finely chopped

⅓ cup dill pickles, finely chopped

¼ cup fat-free hummus

1½ tsp yellow mustard

1 Tbsp fresh dill, minced (or 1 teaspoon dried dill)

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

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.

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