Ingredients Jump to Instructions ↓

  1. 1/2 cup dill pickle relish

  2. 1/3 cup reduced-fat mayonnaise

  3. 1/4 cup dill pickle juice

  4. 1 tablespoon honey Dijon mustard

  5. 2 cans (15 ounces each ) chickpeas or garbanzo beans, rinsed and drained

  6. 1/3 cup finely chopped celery

  7. 1/3 cup shredded carrot

  8. 7 whole wheat pita pocket halves

  9. 2 cups fresh torn spinach

  10. 7 tomato slices, halved

Instructions Jump to Ingredients ↑

  1. In a blender or food processor, combine the pickle relish, mayonnaise, pickle juice and mustard. Add one can of chickpeas; cover and process until smooth. Gradually add remaining can of chickpeas; blend until smooth. Transfer to a bowl; stir in celery and carrot. Line pita bread with spinach leaves and tomato slices. Place about 1/2 cup chickpea mixture in each pita half. Yield: 7 servings.


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