Ingredients
Ingredients
- 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
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.
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